ArticleAntioxidants (Basel, Switzerland)2018
Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods.
Article in Antioxidants (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
26 citing papers in PubMed, 59 citations in OpenAlex.
- Dietary and Formulation Potential of Natural Oils and Fats in Ocular Health and Disease: Mechanisms, Evidence, and Future Directions.Nutrients · 2026Review
- Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips.Journal of food science · 2026Article
- Review
- Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (Foods (Basel, Switzerland) · 2025Article
- Effects of Coconut Exocarp Flavonoid and EDTA-2Na on Aldehyde Generation During Pan-Frying Processing of Squid (Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods.Frontiers in nutrition · 2025Article
- Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties.Foods (Basel, Switzerland) · 2024Article
- The Effects of Omega 3 and Omega 6 Fatty Acids on Glucose Metabolism: An Updated Review.Nutrients · 2023Review
- Fish intake and risk of cardiovascular events: an analysis of the VITAL cohort.European journal of clinical nutrition · 2023Article
- Eating more sardines instead of fish oil supplementation: Beyond omega-3 polyunsaturated fatty acids, a matrix of nutrients with cardiovascular benefits.Frontiers in nutrition · 2023Review
- Association of omega-3 and omega-6 fatty acid intake with leukocyte telomere length in US males.The American journal of clinical nutrition · 2022Article
- The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets.Foods (Basel, Switzerland) · 2022Article
- Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing.Marine drugs · 2022Review
- Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model.Molecules (Basel, Switzerland) · 2022Article
- The effect of dietary patterns on mild cognitive impairment and dementia incidence among community-dwelling older adults.Frontiers in nutrition · 2022Article
- Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population.Foods (Basel, Switzerland) · 2021Article
- Edible Far Eastern Ferns as a Dietary Source of Long-Chain Polyunsaturated Fatty Acids.Foods (Basel, Switzerland) · 2021Article
- Review
- Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking potentially degrades the EPA and DHA through oxidation. To understand the changes during different cooking methods, lipid profiles of raw, boiled, pan-fried and baked salmon were determined by LC-MS/MS. Our results showed that pan-frying and baking elevated the concentration of peroxides in salmon, whereas only pan-frying increased the MDA concentration, indicating it to be the most severe procedure to cause oxidation among the cooking methods. Pan-frying augmented oxidized products of n-3 and n-6 PUFAs, while only those of n-3 PUFA were elevated in baked salmon. Notably, pan-frying and baking increased bioactive oxidized n-3 PUFA products, in particular F-
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