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Liu X, Suo R, Wang H, Wang W, Sun J, Wang J. TMT proteomics establishes correlations between solar drying and quality modifications in Penaeus vannamei. Food Chem 2024; 441:138330. [PMID: 38199104 DOI: 10.1016/j.foodchem.2023.138330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 12/07/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
This study investigated proteomic changes in Penaeus vannamei in half-dried and dried shrimp using tandem mass-tag technology. After performing the drying treatment, the tandem mass-tag results revealed 1,162,306 spectra, 2997 quantifiable proteins, and 72 differentially expressed proteins (DEPs) compared with that in the untreated group. A total of 29 DEPs were found in the half-dried shrimp, while 49 DEPs were found in the dried shrimp. Bioinformatic analyses based on Gene Ontology term enrichment, Kyoto Encyclopedia of Genes and Genomes pathway enrichment, and protein-protein interactions showed that the DEPs were primarily involved in protein structure and fat metabolism. A correlation analysis between the DEPs and quality indicators showed that 45 DEPs were significantly associated with shrimp quality traits, with certain proteins potentially representing markers of color and texture. Of these, arthrodial cuticle protein AMP16.3 might be a protein marker for color, while heat shock protein 21, WH2 domain-containing protein, and myosin heavy chain 1 might be markers of shrimp muscle textural properties. These results provide a systematic understanding of the quality difference between half-dried and dried P. vannamei from the perspective of proteomics and have potential scientific significance and practical value for improving the quality of dried products.
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Affiliation(s)
- Xingbo Liu
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Ran Suo
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Haoran Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
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2
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Lee MH, Kim HD, Jang YJ. Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review. Food Chem 2024; 437:137910. [PMID: 37931451 DOI: 10.1016/j.foodchem.2023.137910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 10/17/2023] [Accepted: 10/29/2023] [Indexed: 11/08/2023]
Abstract
Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients possess vital properties including antioxidant effects, functional attributes, and nutritional value that can improve human health. However, their susceptibility to environmental factors including heat, pH changes, and ionic strength encountered during food processing poses significant challenges. To address these issues, diverse bioactive delivery systems have been developed. This review explores delivery systems designed to optimize the stability and suitability of lipophilic bioactive compounds in food processing. Extensive literature analysis reveals that tailoring delivery systems with various biopolymers can protect bioactives through steric hindrance and formation of thick interfacial layers on the emulsion surfaces. Thus, the access of oxygen, prooxidants, and free radicals at the emulsion interface could be inhibited, resulting in enhanced processing suitability of bioactives as well as chemical stability under diverse environmental conditions. The insights presented in this review hold immense value for the food and beverage industries.
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Affiliation(s)
- Min Hyeock Lee
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea.
| | - Hyeong Do Kim
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
| | - Yun Jae Jang
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
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3
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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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4
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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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5
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Lin Y, Gao Y, Li A, Wang L, Ai Z, Xiao H, Li J, Li X. Improvement of Pacific White Shrimp ( Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave. Foods 2022; 11:2066. [PMID: 35885309 PMCID: PMC9318752 DOI: 10.3390/foods11142066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/06/2022] [Accepted: 07/08/2022] [Indexed: 02/01/2023] Open
Abstract
This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of Pacific white shrimp (Litopenaeus vannamei). With increasing salt concentration (0-8%, w/v) and MW power (300-900 W), the drying time of shrimp was shortened by 15.15-28.57%, compared with the untreated samples. Regarding the quality of dried shrimp, increasing the salt concentration and MW power increased the hardness (from 13,073.6 to 24,556.5 g), while the springiness, color parameters and astaxanthin content showed an initial decrease but a later increase trend. Low field nuclear magnetic resonance (LF-NMR) demonstrated that the T2 curve of the pretreated samples moved toward the negative x-axis and the immobilized water content decreased with increasing salt concentration. E-nose showed that volatile components were different and could be obviously distinguished at different salt concentrations and MW powers. Raman spectroscopy illustrated that the protein secondary structure of dried shrimp was altered by salting pretreatment and drying conditions, and the lowest conversion degree of α-helix to β-sheet of dried shrimp was obtained at the salt concentration of 4% (w/v) and MW power of 500 W. By comprehensively considering the drying time and quality attributes, the combination of 4% (w/v) salt and 500 W MW power was concluded as the best drying conditions for shrimp using a microwave. The results could provide an innovative combination of salt pretreatment and MW drying with suitable processing conditions for producing high-quality dried shrimp.
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Affiliation(s)
- Yawen Lin
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
| | - Yue Gao
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Aiqing Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Ziping Ai
- College of Engineering, China Agricultural University, Beijing 100083, China; (Z.A.); (H.X.)
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China; (Z.A.); (H.X.)
| | - Jianrong Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Xuepeng Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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6
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Astaxanthin for the Food Industry. Molecules 2021; 26:molecules26092666. [PMID: 34063189 PMCID: PMC8125449 DOI: 10.3390/molecules26092666] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 02/06/2023] Open
Abstract
Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.
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7
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Castañeda‐López GG, Ulloa JA, Rosas‐Ulloa P, Ramírez‐Ramírez JC, Gutiérrez‐Leyva R, Silva‐Carrillo Y, Ulloa‐Rangel BE. Ultrasound use as a pretreatment for shrimp (
Litopenaeus
vannamei
) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15366] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias Universidad Autónoma de Nayarit Xalisco Mexico
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Tepic Mexico
| | - Petra Rosas‐Ulloa
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Tepic Mexico
| | | | - Ranferi Gutiérrez‐Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia Universidad Autónoma de Nayarit Compostela Mexico
| | | | - Blanca Estela Ulloa‐Rangel
- Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas Universidad Autónoma de Nayarit Tepic Mexico
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8
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Qiu X, Chen S, Lin H. Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1581317] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Xujian Qiu
- College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, Guangzhou, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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9
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Souza HAL, Mariutti LRB, Bragagnolo N. Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp. J Steroid Biochem Mol Biol 2017; 169:88-95. [PMID: 27013019 DOI: 10.1016/j.jsbmb.2016.03.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 03/18/2016] [Accepted: 03/20/2016] [Indexed: 11/21/2022]
Abstract
A novel microwave-assisted direct saponification method for the simultaneous determination of cholesterol and cholesterol oxides in shrimp was developed and validated. Optimal saponification conditions, determined by means of an experimental design, were achieved using 500mg of sample and 20mL of 1mol/L KOH ethanol solution for 16min at 45°C at maximum power at 200W and magnetic stirring at 120rpm. Higher extraction of cholesterol oxides in a reduced saponification time (∼75 times) was achieved in comparison with the direct cold saponification method. The new method showed low detection (≤0.57μg/mL) and quantification (≤1.73μg/mL) limits, good repeatability (≤10.50% intraday and ≤8.56% interday) and low artifact formation (evaluated by using a deuterated cholesterol-D6 standard). Raw, salted and dried-salted shrimps were successfully analyzed by the validated method. The content of cholesterol oxides increased after salting and decreased after drying.
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Affiliation(s)
- Hugo A L Souza
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 São Paulo, Brazil
| | - Lilian R B Mariutti
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 São Paulo, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 São Paulo, Brazil.
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10
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Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient. Food Chem 2017; 216:37-44. [DOI: 10.1016/j.foodchem.2016.08.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/03/2016] [Accepted: 08/06/2016] [Indexed: 12/31/2022]
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11
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New method to determine free sterols/oxysterols in food matrices using gas chromatography and ion trap mass spectrometry (GC–IT-MS). Talanta 2016; 152:54-75. [DOI: 10.1016/j.talanta.2016.01.049] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2015] [Revised: 01/24/2016] [Accepted: 01/25/2016] [Indexed: 11/19/2022]
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12
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Barriuso B, Ansorena D, Poyato C, Astiasarán I. Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation. Steroids 2015; 99:155-60. [PMID: 25697057 DOI: 10.1016/j.steroids.2015.02.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 01/31/2015] [Accepted: 02/07/2015] [Indexed: 11/18/2022]
Abstract
The characteristics of the lipid matrix surrounding sterols exert a great influence in their thermal oxidation process. The objective of this work was to assess the oxidation susceptibility of equal amounts of cholesterol and stigmasterol within a sunflower oil lipid matrix (ratio 1:1:200) during heating (180°C, 0-180min). Remaining percentage of sterols was determined and seven sterol oxidation products (SOPs) were analysed for each type of sterol along the heating treatment. Evolution of the fatty acid profile and vitamin E content of the oil was also studied. Overall oxidation status of the model system was assessed by means of Peroxides Value (PV) and TBARS. PV remained constant from 30min onwards and TBARS continued increasing along the whole heating treatment. Degradation of both cholesterol and stigmasterol fitted a first order curve (R(2)=0.937 and 0.883, respectively), with very similar degradation constants (0.004min(-1) and 0.005min(-1), respectively). However, higher concentrations of oxidation products were found from cholesterol (79μg/mg) than from stigmasterol (53μg/mg) at the end of the heating treatment. Profile of individual oxidation products was similar for both sterols, except for the fact that no 25-hydroxystigmasterol was detected. 7α-Hydroxy and 7-keto-derivatives were the most abundant SOPs at the end of the treatment. PUFA and vitamin E suffered a significant degradation along the process, which was correlated to sterols oxidation.
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Affiliation(s)
- Blanca Barriuso
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
| | - Candelaria Poyato
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
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