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Topical Area: Food Science and Nutrition

Food Science and Nutrition (Poster Session)

(P06-044-23) Changes of Lipophilic Vitamins Content After Heat Treatment in Sardines and Sprats

Saturday, July 22, 2023
12:00 PM – 1:00 PM ET
Location: Poster Board 41

    Presenting Author(s)

  • PS

    Petr Smid

    PhD student
    Czech University of Life Sciences Prague
    Praha, Hlavni mesto Praha, Czech Republic

    • Co-Author(s)

  • BL

    Barbora Lampova

    Czech University of Life Sciences Prague

  • ID

    Ivo Doskocil

    research
    Czech University of Life Sciences Prague
    Prague, Hlavni mesto Praha, Czech Republic

Disclosure(s):
Petr Smid: No relevant financial relationship(s) with ineligible companies to disclose.
Ivo Doskocil: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Changes of lipophilic vitamins content after heat treatment in sardines and sprats.

Methods: Sardines and sprats from the Baltic and Adriatic Seas were heat treated by baking, steaming, frying, and boiling. From 1 g of sample was extracted fat using 15 ml ethanol:acetone:hexane (1:1:2, v/v/v) solution. Obtained fat was hydrolyzed with 2% pyrogallol and 50% KOH. The samples were incubated for 1 hour at 70 °C in the water bath. Distilled water and diethylether: hexane (1:1, v/v) solution were added. Samples were placed on a shaker at 250 rpm for 10 min and then centrifuged at 8000 rpm for 5 min. The aqueous phase was removed and washed three times. The organic fraction was transferred to a distillation flask using a mixture of diethylether:hexane evaporated and dissolved with a mix of ethanol:acetone (3:2, v/v). For vitamin E analysis, samples were centrifuged at -9 °C and 8000 rpm, followed by filtration through 0.2 mm nylon filters and analyzed by HPLC-DAD/FLD. For vitamin D analysis, the nitrogen-dried filtrate was used. A mixture of PTAD:acetonitrile was added and incubated in the dark for 40 min. Finally, dH2O was added, and samples were filtered through 0.2 mm nylon filters and analyzed by LC-MS.

Results: As a result of heat treatment, sardines lose vit. D. The highest loss is after boiling 15 ng. The highest content of vit. D was retained in the steamed samples. Sprats, in comparison with sardines, contain almost twice as much vit. D. The heat treatment of sprats results in an increase of vit. D content by up to 90 ng. The heat treatment of sardines reduces the α-tocopherol content by 6 µg. In the case of steamed sprats, the heat treatment increased the α-tocopherol content by up to 16 µg. The γ- and β- tocopherol content increased in the baked and steamed samples. For both sardines and sprats, there was an increase in β-tocopherols after heat treatment by baking.

Conclusions: Heat treatment affects the content of lipophilic compounds in sardines and sprats. The results show that it is not advisable to fry these fish but to choose a different heat treatment, for example, steam.

Funding Sources: This work was supported by the Czech Science Foundation (GAČR).