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. Author manuscript; available in PMC: 2012 Oct 26.
Published in final edited form as: J Agric Food Chem. 2011 Oct 4;59(20):11278–11286. doi: 10.1021/jf202576k

Figure 6.

Figure 6

Baking reduces prostanoid content of salmon. The content of enzymatically- derived (PGE2, PGF2α, and PGD2) and non-enzymatically-derived (8-iso-PGE2 and 8-iso-PGF2α) prostanoids were determined in raw and baked salmon. PGE2 (A) and PGF2α (C) had the highest levels in raw salmon. The content of the isoprostanes 8-iso-PGE2 and 8-iso-PGF2α were both reduced by baking suggesting that de novo lipid peroxidation of ARA did not occur. Levels of all prostanoids (except PGE2) measured were decreased below the limit of quantitation (LOQ) by baking. Data presented are the mean ± S.D. of three, independently prepared and analyzed salmon samples. * denotes p < 0.05 using a one-way ANOVA with Dunnett's multiple comparison test comparing samples to the control, “Raw” sample.