Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phase

Ancuta Nartea; Lama Ismaiel; Emanuela Frapiccini; Pasquale Massimiliano Falcone; Deborah Pacetti; Natale Giuseppe Frega; Paolo Lucci; Sabrina Colella;

Abstract: The beneficial effects of sardine consumption can be related to the presence of bioactive
compounds, such as vitamin E and !3 polyunsaturated fatty acids. In any case, the levels of these
compounds in sardine fillet depend on different factors mainly related to the diet and reproductive
cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of
the present study is two-fold: first, to evaluate changes in the total fatty acid profile, lipid oxidation,
and vitamin E content of raw fillets from sardine (Sardina pilchardus) at different reproductive cycle
phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional
profiles are affected by three oven treatments (conventional, steam, and sous-vide). For this purpose,
raw fish was grouped into pre-spawning, spawning, and post-spawning phases according to the
mesenteric fat frequency and the gonadosomatic index evaluation, and submitted to conventional
(CO), steam (SO), and sous-vide (SV) baking. The ratio of EPA/DHA and vitamin E increased from
post-spawning to pre-spawning, to spawning. Considering the reproductive phases, baking affected
the oxidative degree differently: a CO > SO SV impact was found in the worst scenario (postspawning),
mitigated by vitamin E, to CO SO > SV in the best scenario (spawning). SV was the
best treatment with high values of vitamin E in pre-spawning individuals (110.1 mg/kg). This study
shows how vitamin E is correlated to the combined effect of endogenous and exogenous factors.

2023 - Journal article

Antioxidants 13 (2023): 1–16.

Keywords: gonadosomatic index, mesenteric fat;, steam oven, sous-vide oven, vitamin E, !3 polyunsaturated fatty acids

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The research activities of the Institute are carried out in the context of research, development and innovation projects, both national and international, based on regional funding programs (POR FEAMPA - Regional Operational Program of the European Maritime Affairs Fisheries Fund and Aquaculture and POR FESR - Regional Operational Program of the European Regional Development Fund) or ministerial (PRIN - Projects of relevant national interest, PNRA - National Research Program in Antarctica, PO FEAMPA - National Operational Program European Maritime Affairs Fisheries and Aquaculture Fund) , programs for European Territorial Cooperation (Interreg), direct funding programs of the European Commission (Horizon2020 and Horizon Europe, Life, JPI - Joint Programming Initiatives, ERA-NET Cofund) and thematic collaboration initiatives managed by international organizations such as, for example , the FAO - GFCM (General Fisheries Commission for the Mediterranean). The Institute also develops funded projects in the context of collaborations with private companies in the sectors of the blue economy as well as technology transfer and research results. Research projects, mainly of a collaborative nature, are developed through a wide network of partners that include major Italian and foreign research institutions and universities.

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