Health-related lipids components of sardine muscle as affected by photooxidation

The Effects of Natural Insecticides on the Green Peach Aphid Myzus persicae (Sulzer) and Its Natural Enemies Propylea quatuordecimpunctata (L.) and Aphidius colemani Viereck

Botanical insecticides and soaps are frequently proposed as environmentally safer alternatives to synthetic insecticides. However, the efficacy and selectivity of these products are often only partially supported by empirical evidence. Here, we tested the effectiveness of five botanical insecticides, belonging to different categories, on the green peach aphid Myzus persicae (Sulzer) and their selectivity towards two natural enemies, the ladybird beetle Propylea quatuordecimpunctata (L.) and the parasitoid Aphidius colemani (Dalman). White thyme essential oil (EO), sweet orange EO, crude garlic extract and Marseille soap were tested and compared with a pyrethrin-based commercial product. Both direct spray assays and residual contact assays on treated cabbage leaf disks were carried out. The tested products had low efficacy against aphids when compared to pyrethrins but were in general less detrimental to ladybird beetle larvae, meaning that if applied against other pests, they have a lower chance of harming this agent of aphid biocontrol. Some of the products (soap, orange EO) did, however, show direct exposure toxicity toward ladybird larvae, and thyme EO had extensive phytotoxic effects on cabbage leaves, possibly indirectly leading to higher mortality in ladybird adults. These results underline the necessity for case-by-case evaluations of botanical insecticides.

Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets

The efficacy of plasma-activated water (PAW) as a chemical-free and environmentally friendly preservative has been documented for a variety of foods, but the onset of lipid oxidation induced by plasma-reactive species has been less extensively studied. In this work, global indices (peroxide value, UV specific absorbance) and direct analytical determinations of volatile and non-volatile oxidation products were performed on sardine lipids extracted from fish fillets immersed in PAW (treatments) and distilled water (controls) for 10-30 min. Evidence of PAW-induced lipid oxidation was provided by higher UV specific absorbances and higher levels of C5-C9 secondary volatile oxidation products in the treated samples. However, the degree of fatty acid oxidation was not sufficient to cause a significant reduction in nutritionally valuable eicosapentaenoic acid and docosahexaenoic acid. Twelve cholesterol oxidation products (COPs) were identified in the sardine lipids, but no significant differences in total COPs content were found between PAW processed and control samples.

Potential Harm of IQOS Smoke to Rat Liver

The Food and Drug Administration has recently classified the IQOS electronic cigarette as a modified-risk tobacco product. However, IQOS cigarettes still release various harmful constituents typical of conventional cigarettes (CCs), although the concentrations are markedly lower. Here, we investigated the damaging effects of IQOS smoking on the liver. Male Sprague Dawley rats were exposed, whole body, 5 days/week for 4 weeks to IQOS smoke (4 sticks/day), and hepatic xenobiotic metabolism, redox homeostasis and lipidomic profile were investigated. IQOS boosted reactive radicals and generated oxidative stress. Exposure decreased cellular reserves of total glutathione (GSH) but not GSH-dependent antioxidant enzymes. Catalase and xanthine oxidase were greater in the exposed group, as were various hepatic CYP-dependent monooxygenases (CYP2B1/2, CYP1A1, CYP2A1, CYP2E1-linked). Respiratory chain activity was unaltered, while the number of liver mitochondria was increased. IQOS exposure had an impact on the hepatic lipid profile. With regard to the expression of some MAP kinases commonly activated by CC smoking, IQOS increased the p-p38/p38 ratio, while erythroid nuclear transcription factor 2 (Nrf2) was negatively affected. Our data suggest that IQOS significantly impairs liver function, supporting the precautionary stance taken by the WHO toward the use of these devices, especially by young people and pregnant women.

Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines (Sardina pilchardus) during Cold Storage

Small pelagic fish are a rich source of high-quality proteins and omega-3 fatty acids, but they are highly perishable due to the activity of microorganisms, endogenous enzymes, and oxidation processes that affect their muscle tissues during storage. This study focused on analyzing the influence of fish handling practices onboard vessels on sensory quality attributes, pH, water holding capacity, TVB-N, proteolytic changes, and lipid oxidation in sardine muscle tissue during cold storage. Experiments were conducted onboard fishing vessels during regular work hours, with added consistency, accounting for similar sardine sizes (physiological and reproductive stages) under similar environmental conditions. Traditional handling practices, e.g., boarding the catch with brail nets and transporting the fish in plastic crates with flake ice, were compared with the use of modified aquaculture pumps for boarding the catch and transporting it in isothermic boxes submerged in ice slurry. Results confirmed significant differences in the parameters among the different fishing vessels, although no significant differences were found between the two methods of fish handling on board the vessels. The study also confirmed a higher rate of lipid oxidation in fish muscle due to physical damage and an increased degree of proteolysis in samples with lower muscle pH values.

Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS

A diet containing cholesterol is an essential component of biological function; however, cholesterol oxidation products (COPs) remain a major public health concern. This study investigated the effects of cooking methods (boiling and frying) on the production levels of COPs in processed foods. Samples, as represented by minced beef, chicken sausages, and fish fillets, were subjected to different cooking methods followed by COP extraction using a saponification method. Then, six common COPs, 5α-cholest, α-epoxy, β-epoxy, 25-HC, triol, and 7-keto, were quantified by triple quadrupole gas chromatography-mass spectrometry (GS-MS/MS). A significantly high number of COPs were detected in minced meat, of which 7-keto and triol were detected as major oxidation products, followed by chicken sausages and fish fillets (p ≤ 0.05). Compared to boiling, frying generated significantly more COPs, specifically triol (0.001-0.004 mg/kg) and 7-keto (0.001-0.200 mg/kg), in all samples. Interestingly, cholesterol level was found to be slightly (but not significantly) decreased in heat-treated samples due to oxidation during cooking, producing a higher number of COPs. Notably, the fish fillets were found to produce the fewest COPs due to the presence of a low amount of cholesterol and unsaturated fatty acids. In conclusion, adapting boiling as a way of cooking and choosing the right type of meat could serve to reduce COPs in processed foods.

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

BACKGROUND

Carbon monoxide (CO) has been recently utilized as a new stunning/killing procedure for Atlantic salmon (Salmo salar). Its effects on lipid and cholesterol oxidation of farmed Atlantic salmon fillets were evaluated at two times of refrigerated (2.5 °C) storage, T0 (64 h after death) and T14 (14 days from T0). The use of CO was compared with the commonly utilized percussion (P) method.

RESULTS

Fatty acid profile, primary (conjugated dienes) and secondary (TBARS) oxidation products, cholesterol oxidation products (COPs) and carotenoids were unaffected by the killing method. Despite the low oxidative status of lipid (0.66 and 0.60 mg malondialdehyde kg(-1) muscle in P and CO fish respectively), cholesterol was found to be highly oxidized (0.17 and 0.13 mg COPs kg(-1) ). Storage significantly affected oxidative stability of fish muscle by increasing oxidation products. Interestingly, TBARS content doubled while the increase for COPs was not homogeneous: α- and β-epoxycholesterol increased by 25%, whereas triol and 7-ketocholesterol increased by 48 and 62% respectively.

CONCLUSION

The quality of salmon fillets just after slaughtering and after 14 days of refrigerated storage at 2.5 °C did not change, irrespective of the killing method adopted, suggesting that the CO method may be applied without any detrimental effect on the quality of fish fillets. © 2015 Society of Chemical Industry.

Cholesterol Oxidation in Fish and Fish Products

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.

Coffee silverskin: characterization, possible uses, and safety aspects

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.

Life cycle assessment of European pilchard (Sardina pilchardus) consumption. A case study for Galicia (NW Spain)

European pilchard or sardines (Sardina pilchardus) are an attractive raw material to extract from Iberian waters, since they constitute a cheap source of protein and they are a popular product among consumers. This has led to a wide range of final products available for consumers to purchase based on this single raw material. Therefore, this study presents a cross-product environmental assessment using life cycle assessment of three different final products based on sardine landings: canned sardines, fresh sardines and European hake caught by using sardine as bait. In addition, the products were followed throughout their entire life cycle, considering different cooking methods for each final product. Results showed high variability in environmental impacts, not only between the three final products, but also when one single product was cooked in different ways, highlighting the importance that the consumption phase and other post-landing stages may have on the final environmental profile of seafood. Results are then analysed regarding relevant limitations and uncertainties, as well as in terms of the consumer and policy implications.