The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. PRACTICAL APPLICATION Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants.

中文翻译：

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空气油炸对沙丁鱼胆固醇和脂肪酸氧化的影响：芳香草本植物的保护作用

用于油炸鱼的高温可能会引起胆固醇的热氧化，形成胆固醇氧化产物 (COP)。COP 与冠心病、动脉粥样硬化和其他慢性疾病有关。空气炸锅是一种无需油炸食品的替代热处理技术，被认为是一种更健康的烹饪方法。这项研究是第一次评估空气炸沙丁鱼片中 COP 的形成和多不饱和脂肪酸 (PUFA) 的降解。此外，我们评估了作为天然抗氧化剂添加的新鲜香草对空气煎炸沙丁鱼的效果。欧芹 (Petroselinum crispum)、细香葱 (Allium schoenoprasum L.) 和两种草药 (cheiro-verde) 的混合物以 0%、2% 和 4% 的量添加。空气煎炸显着降低了必需多不饱和脂肪酸的含量，并将对照样品中的 COP 水平从 61.2（原始）增加到 283 μg/g（P < 0.05）。然而，事实证明，使用草药作为天然抗氧化剂可以有效降低大多数样品中的这种 COP 水平。在气炸沙丁鱼中添加 4% 的 cheiro-verde 对脂质氧化具有最佳保护作用。实际应用 鱼是必需脂质的重要来源。然而，在热处理过程中形成的氧化胆固醇产物对人体健康有潜在危害。空气炸锅提供了一种无油油炸食品的替代热工艺，这种烹饪方法被认为更方便、更健康。这项研究表明，空气炸锅增加了胆固醇氧化产物的形成，减少了沙丁鱼片中必需的多不饱和脂肪酸.