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Hernández-Becerra JA, Ochoa-Flores AA, Rodriguez-Estrada MT, García HS. Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1704-1713. [PMID: 36426798 DOI: 10.1002/jsfa.12356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanthin degradation in the product. The aim of this study was to evaluate the effect of addition of the antioxidants butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) to cooked shrimp on the formation of cholesterol oxidation products (COPs) and astaxanthin degradation during solar drying of shrimp. RESULTS The added antioxidants significantly inhibited COPs formation after the product was boiled in brine. Smaller amounts of COPs were formed in antioxidant-treated shrimps (~-23%) as compared to untreated samples. The antioxidants continued to significantly inhibit COPs formation (~-39%) during sun drying. Similarly, TBHQ and BHT reduced by 51.3% and 37.2%, respectively, the degradation rate of astaxanthin, favoring a higher retention of this carotenoid in the final product. CONCLUSION The use of the antioxidants BHT and TBHQ in the preparation of dry salted shrimp significantly inhibited the formation of COPs after cooking raw shrimp and during direct solar drying. They also protected astaxanthin contained in the cooked shrimp from photodegradation. These results are technologically relevant because it is possible to prepare a product with a higher content of astaxanthin and lower the presence of hazardous COPs. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | - Angélica A Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Villahermosa, Mexico
| | - María T Rodriguez-Estrada
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum-Università di Bologna, Bologna, Italy
| | - Hugo S García
- UNIDA, Tecnológico Nacional de México/IT de Veracruz, Veracruz, Mexico
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Cedeño-Pinos C, Martínez-Tomé M, Mercatante D, Rodríguez-Estrada MT, Bañón S. Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed. Antioxidants (Basel) 2022; 11:antiox11061057. [PMID: 35739954 PMCID: PMC9219763 DOI: 10.3390/antiox11061057] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 11/16/2022] Open
Abstract
The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.
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Affiliation(s)
- Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
| | - Magdalena Martínez-Tomé
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
- CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain
| | - Dario Mercatante
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - María Teresa Rodríguez-Estrada
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy; (D.M.); (M.T.R.-E.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (M.M.-T.)
- Correspondence: ; Tel.: +34-868-888-265
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Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display. Meat Sci 2020; 171:108287. [PMID: 32896774 DOI: 10.1016/j.meatsci.2020.108287] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/21/2020] [Accepted: 08/21/2020] [Indexed: 12/16/2022]
Abstract
The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P < 0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P < 0.001), while cooked-meat aroma compounds were reduced (P < 0.001). SV-cooking inhibited (P < 0.05) the formation of malondialdehyde, and 7α- and 7β-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. Overall, SV-cooking may be considered a healthier way of cooking when lamb meat is to be kept warm for considerable periods before consumption.
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Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time. Foods 2020; 9:foods9010043. [PMID: 31947758 PMCID: PMC7022991 DOI: 10.3390/foods9010043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 12/24/2019] [Accepted: 12/31/2019] [Indexed: 11/25/2022] Open
Abstract
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.
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5
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High temperature and heating effect on the oxidative stability of dietary cholesterol in different real food systems arising from eggs. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03266-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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7
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The effect of electronic-cigarettes aerosol on rat brain lipid profile. Biochimie 2018; 153:99-108. [PMID: 30077815 DOI: 10.1016/j.biochi.2018.07.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 07/31/2018] [Indexed: 02/06/2023]
Abstract
The electronic cigarettes (e-cigarettes, e-cigs) have become the most sought-after alternative to the traditional cigarettes, partly due to the widespread perception of safety. However, the high temperature reached by e-cig solutions can generate toxic compounds, some of which are listed as known human carcinogens. To evaluate the impact of e-cig aerosol on rat brain lipid profile, twenty male Sprague Dawley rats were exposed to 11 cycles/day (E-cig group), to consume 1 mL/day of e-liquid, for 5 days/week up to 8 weeks. Ten rats were sacrificed after 4 weeks (4w) and ten at the end of treatment (8w). The composition of total fatty acids, sterols and oxysterols of the lipid fraction of rat brains, was analyzed. The results of the E-cig group were compared with those of the control group (not exposed). After 8 weeks, the saturated fatty acids significantly raised up to 7.35 mg/g tissue, whereas polyunsaturated fatty acids decreased reaching 3.17 mg/g. The e-cig vaping increased both palmitic (3.43 mg/g) and stearic acids (3.82 mg/g), while a significant decrement of arachidonic (1.32 mg/g) and docosahexaenoic acids (1.00 mg/g) was found. Atherogenic (0.5) and thrombogenic (1.12) indices also increased in 8w treated animals. The e-cig aerosol significantly impacted the cholesterol homeostasis, since the latter at 8w (21.57 mg/g) was significantly lower than control (24.56 mg/g); moreover, a significant increase of 7-dehydrocholesterol (1.87 mg/g) was also denoted in e-cig group. The e-cig aerosol also reduced the oxysterol formation (19.55 μg/g) after 4 weeks of exposure, except for triol and 5α,6α-epoxycholesterol (α-EC). The principal component analysis (PCA) separated all E-cig from control groups, evidencing that oxysterols (except triol and 24(S)-hydroxycholesterol (24(S)-HC)) were inversely correlated to 7-DHC and TI. The present research revealed that e-cigs aerosol affected the lipid and cholesterol homeostasis in rat brain, which could contribute to the new occurrence of some neurodegenerative diseases.
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Cardenia V, Vivarelli F, Cirillo S, Paolini M, Rodriguez-Estrada MT, Canistro D. Dietary effects of Raphanus sativus cv Sango on lipid and oxysterols accumulation in rat brain: A lipidomic study on a non-genetic obesity model. Chem Phys Lipids 2017; 207:206-213. [DOI: 10.1016/j.chemphyslip.2017.05.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Accepted: 05/17/2017] [Indexed: 12/15/2022]
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9
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Rapid determination of cholesterol oxidation products in milk powder based products by reversed phase SPE and HPLC-APCI-MS/MS. Food Chem 2017; 230:604-610. [DOI: 10.1016/j.foodchem.2017.03.080] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 12/23/2016] [Accepted: 03/13/2017] [Indexed: 11/20/2022]
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10
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Marcinkowska-Lesiak M, Poławska E, Stelmasiak A, Wierzbicka A. Quality of pork loin stored under different light intensity. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2016.1256912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewa Poławska
- Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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11
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Winiarska-Mieczan A, Kwiecień M, Grela ER, Tomaszewska E, Klebaniuk R. The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate. Journal of Food Science and Technology 2016; 53:3825-3833. [PMID: 28017998 DOI: 10.1007/s13197-016-2374-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2016] [Accepted: 10/13/2016] [Indexed: 11/25/2022]
Abstract
The study aimed to determine the effect of Fe-glycinate chelate (Fe-Gly) on the chemical composition and sensory value of thigh meat in Ross 308 broiler chickens. Two experimental factors were introduced: (1) organic or inorganic Fe, and (2) Fe level at 40, 20 or 10 mg/kg of feed. No negative effect of using 40, 20 or 10 mg Fe-glycine chelate was recorded on the chemical composition (crude protein, fat, ash, total cholesterol, Cu, Zn, Ca and total fatty acids: SFA, MUFA, PUFA and UFA, and the n-3 and n-6 fatty acid ratio) and on the sensory properties of raw, cooked and grilled thigh meat. However, an increase in Fe content in the meat of birds receiving 40 and 20 mg of Fe-Gly was found, which had no significant effect on the sensory attributes of meat. Based on the study results it can be concluded that Fe-Gly can be used in broiler feed instead of Fe sulphate.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Małgorzata Kwiecień
- Department of Animal Nutrition, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Eugeniusz R Grela
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Ewa Tomaszewska
- Department of Animal Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Renata Klebaniuk
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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Papuc C, Goran GV, Predescu CN, Nicorescu V. Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review. Compr Rev Food Sci Food Saf 2016; 16:96-123. [DOI: 10.1111/1541-4337.12241] [Citation(s) in RCA: 155] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2016] [Revised: 10/13/2016] [Accepted: 10/14/2016] [Indexed: 01/09/2023]
Affiliation(s)
- Camelia Papuc
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
| | - Gheorghe V. Goran
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
| | - Corina N. Predescu
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
| | - Valentin Nicorescu
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
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Pop F, Semeniuc CA, Mihalescu L. Oxidative and hydrolytic stability of alimentary poultry fats under refrigeration and freezing. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500324] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Flavia Pop
- Department of Chemistry and Biology, Technical University of Cluj‐NapocaNorth University Center of Baia MareBaia MareRomania
| | - Cristina Anamaria Semeniuc
- Department of Food EngineeringUniversity of Agricultural Sciences and Veterinary Medicine of Cluj‐NapocaCluj‐NapocaRomania
| | - Lucia Mihalescu
- Department of Chemistry and Biology, Technical University of Cluj‐NapocaNorth University Center of Baia MareBaia MareRomania
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Dantas NM, Sampaio GR, Ferreira FS, Labre TDS, Torres EAFDS, Saldanha T. Cholesterol Oxidation in Fish and Fish Products. J Food Sci 2015; 80:R2627-39. [PMID: 26555783 DOI: 10.1111/1750-3841.13124] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Accepted: 09/30/2015] [Indexed: 12/16/2022]
Abstract
Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.
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Affiliation(s)
- Natalie Marinho Dantas
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | - Geni Rodrigues Sampaio
- Dept. of Nutrition, School of Public Health, Univ. of São Paulo (USP), Brazil - Av. Dr. Arnaldo, 715, São Paulo, SP, CEP, 01246-904, Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | | | - Tatiana Saldanha
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
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Cardenia V, Olivero G, Rodriguez-Estrada MT. Thermal oxidation of cholesterol: Preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers. Steroids 2015; 99:161-71. [PMID: 25846978 DOI: 10.1016/j.steroids.2015.03.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 03/18/2015] [Accepted: 03/23/2015] [Indexed: 11/27/2022]
Abstract
Cholesterol oxidation in food and model systems is usually monitored by evaluating cholesterol oxidation products, but the analysis is time-consuming and expensive. Therefore, the determination of volatile compounds deriving from cholesterol thermoxidation could be valuable to identify other possible oxidation markers. Cholesterol alone and in the presence of a triacylglycerol mixture (tripalmitin, tristearin, and triolein) were thermoxidized at 170°C for 15min. In both model systems, the total volatile compounds increased three times when oxidation time rose from 5 to 15min. The main classes of volatile compounds were aldehydes, ketones, alcohols and hydrocarbons, displaying a similar behavior in both systems. After 5min of oxidation, 2-methyl-6-heptanone was the main volatile compound, followed by 3-methylpentane, 2,3-dimethyl-1-pentene and 3-methylbutanal. To verify if 2-methyl-6-heptanone could be used as volatile marker of cholesterol oxidation, data were compared with the total cholesterol oxidation products content of each system. A significant correlation between total cholesterol oxidation products content and 2-methyl-6-heptanone amount was found when cholesterol was oxidized alone (r(2)=0.994) and in presence of triacylglycerols (r(2)=0.998). When egg yolk was thermoxidized at 80°C for 6h, 3-methylbutanal was the volatile compound that better explained the oxidative trend in this food system, showing a significant correlation with cholesterol oxidation rate (r=0.91). In conclusion, 2-methyl-6-heptanone and 3-methylbutanal could represent an easy and cheaper strategy for monitoring cholesterol oxidation in model systems and food samples, respectively; however, a deeper investigation on the amount and type of volatile compounds generated from cholesterol oxidation according to the food matrix, should be carried out.
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Affiliation(s)
- Vladimiro Cardenia
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Giulia Olivero
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy
| | - Maria Teresa Rodriguez-Estrada
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy.
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16
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Cardenia V, Massimini M, Poerio A, Venturini MC, Rodriguez-Estrada MT, Vecchia P, Lercker G. Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions. Meat Sci 2015; 105:126-35. [DOI: 10.1016/j.meatsci.2015.02.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2014] [Revised: 02/17/2015] [Accepted: 02/20/2015] [Indexed: 12/01/2022]
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17
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Huvaere K, Skibsted LH. Flavonoids protecting food and beverages against light. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:20-35. [PMID: 24961228 DOI: 10.1002/jsfa.6796] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Accepted: 06/16/2014] [Indexed: 06/03/2023]
Abstract
Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.
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Affiliation(s)
- Kevin Huvaere
- Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958, Denmark
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Toschi TG, Cardenia V, Bonaga G, Mandrioli M, Rodriguez-Estrada MT. Coffee silverskin: characterization, possible uses, and safety aspects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10836-10844. [PMID: 25321090 DOI: 10.1021/jf503200z] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The reuse of coffee silverskin (CS), the main waste product of the coffee-roasting industry, could be an alternative to its environmental disposal. However, CS could also contain undesirable compounds, such as ochratoxin A (OTA) and phytosterol oxidation products (POPs). A study on the composition of CS (caffeine, moisture, dietary fibers, carbohydrates, and polyphenol contents) was carried out, with emphasis on OTA and POPs for safety reasons. The lipid fraction showed significant amounts of linoleic acid and phytosterols (7.0 and 12.1% of lipid fraction). Noticeable levels of POPs (114.11 mg/100 g CS) were found, and the phytosterol oxidation rate varied from 27.6 to 48.1%. The OTA content was 18.7-34.4 μg/kg CS, which is about 3 times higher than the European Commission limits for coffee products. The results suggest that CS could be used as a source of cellulose and/or bioactive compounds; however, the contents of POPs and OTA might represent a risk for human safety if intended for human or livestock use.
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Affiliation(s)
- Tullia Gallina Toschi
- Food Waste Innovation Centre, Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna , Viale Fanin 40, 40127 Bologna, Italy
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Ansorena D, Barriuso B, Cardenia V, Astiasarán I, Lercker G, Rodriguez-Estrada MT. Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix. Food Chem 2013; 141:2757-64. [DOI: 10.1016/j.foodchem.2013.04.129] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Revised: 03/18/2013] [Accepted: 04/30/2013] [Indexed: 11/26/2022]
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De Fabiani E. The complex world of sterols: Many threads find their way through cells. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Emma De Fabiani
- Department of Pharmacological Sciences, Universita' degli Studi di Milano, Milano, Italy
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