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Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03709-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Bobrowska-Korczak B, Stawarska A, Szterk A, Ofiara K, Czerwonka M, Giebułtowicz J. Determination of Pharmaceuticals, Heavy Metals, and Oxysterols in Fish Muscle. Molecules 2021; 26:1229. [PMID: 33668999 PMCID: PMC7956314 DOI: 10.3390/molecules26051229] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/18/2022] Open
Abstract
The present study aimed to assess the levels of 98 multi-class pharmaceuticals including cardiovascular drugs, antidepressants, hypnotics, antibiotics, and sulfonamides occurring in the muscle tissue of fish caught in the Baltic Sea. The following fish species were collected: perch (Perca fluviatilis); flounder (Platichthys flesus); turbot (Scophthalmus maximus); plaice (Pleuronectes platessa); cod (Gadus morhua callarias); bream (Abramis brama); crucian (Carassius carassius). Additionally, in the examined fish muscle the levels of heavy metals and trace elements were determined (As; Ag; Au; Ba; Cd; Co; Cr; Cu; Hg; Li; Mo; Ni; Pb; Sb; Se; Sn; Tl; V) as well as the levels of cholesterol and its 5 derivatives (7-ketocholesterol; 7α-hydroxycholesterol; 7β-hydroxycholesterol; 5β,6β-epoxy-cholesterol; 5α,6α-epoxycholesterol). In the performed studies 11 out of 98 examined pharmaceuticals were detected in fish muscle. The levels of pharmaceuticals in fish muscle varied depending on the species. In the tissues of bream and crucian, no pharmaceuticals were found. Mercury, lead and arsenic were detected in the muscles of all examined fish. Based on the hazard factor for Hg, Pb, Cd, Ni (target hazard quotient, THQ < 1), it was found that the consumption of the studied fish does not constitute a health risk. However, the THQ for As remained >1 indicated possible risk from those metals. In the examined fish muscle the total cholesterol oxidation products (COPs) level of oxysterols were, respectively: 6.90 (cod) μg/g-4.18 μg/g (perch), which corresponded to 0.7-1.5% of cholesterol. The main COPs evaluated were 7-ketocholesterol (0.78 ± 0.14-1.79 ± 0.06 μg/g), 7β-hydroxycholesterol (0.50 ± 0.04-3.20 ± 2.95 μg/g) and 5β,6β-epoxycholesterol (0.66 ± 0.03-1.53 ± 0.66 μg/g). The assessment of health hazards due to contaminations is necessary, which may help to introduce national legislation and global standards aimed at reducing or even eliminating the exposure to contaminants.
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Affiliation(s)
- Barbara Bobrowska-Korczak
- Department of Bromatology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (A.S.); (M.C.)
| | - Agnieszka Stawarska
- Department of Bromatology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (A.S.); (M.C.)
| | - Arkadiusz Szterk
- Departments of Spectrometric Methods, National Medicines Institute, Chełmska 30/34, 00-725 Warsaw, Poland; (A.S.); (K.O.)
| | - Karol Ofiara
- Departments of Spectrometric Methods, National Medicines Institute, Chełmska 30/34, 00-725 Warsaw, Poland; (A.S.); (K.O.)
| | - Małgorzata Czerwonka
- Department of Bromatology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (A.S.); (M.C.)
| | - Joanna Giebułtowicz
- Department of Drug Analysis, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland;
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Abd-El-Aziz NA. Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments. FOOD AND NUTRITION SCIENCES 2021; 12:859-873. [DOI: 10.4236/fns.2021.129064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Hashari SZ, Rahim AA, Meng GY, Ramiah SK. Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS. Molecules 2020; 25:molecules25214978. [PMID: 33126403 PMCID: PMC7662975 DOI: 10.3390/molecules25214978] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 12/14/2022] Open
Abstract
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.
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Affiliation(s)
- Shazamawati Zam Hashari
- Food Biotechnology Program, Faculty of Science and Technology, University Sains Islam Malaysia, Bandar Baru Nilai 71800, Malaysia; (S.Z.H.); (A.A.R.)
| | - Alina Abdul Rahim
- Food Biotechnology Program, Faculty of Science and Technology, University Sains Islam Malaysia, Bandar Baru Nilai 71800, Malaysia; (S.Z.H.); (A.A.R.)
| | - Goh Yong Meng
- Department of Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, University Putra Malaysia (UPM), Serdang 43400, Malaysia;
- Department of Veterinary Pre Clinical Science, Faculty of Veterinary Medicine, University Putra Malaysia, Persiaran UPM-Serdang, Serdang 43400, Malaysia
| | - Suriya Kumari Ramiah
- Department of Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, University Putra Malaysia (UPM), Serdang 43400, Malaysia;
- Correspondence: ; Tel.: +60-8947-1173
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Oil and pigments from shrimp processing by-products: Extraction, composition, bioactivities and its application- A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Nyangena DN, Mutungi C, Imathiu S, Kinyuru J, Affognon H, Ekesi S, Nakimbugwe D, Fiaboe KKM. Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa. Foods 2020; 9:E574. [PMID: 32375385 PMCID: PMC7278588 DOI: 10.3390/foods9050574] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 11/16/2022] Open
Abstract
Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques-boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying-on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8-51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2-22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.
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Affiliation(s)
- Dorothy N. Nyangena
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi 00100, Kenya; (D.N.N.); (S.I.); (J.K.)
| | - Christopher Mutungi
- International Institute of Tropical Agriculture (IITA), Mikocheni Light Industrial Area, Dar es Salaam 34441, Tanzania
| | - Samuel Imathiu
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi 00100, Kenya; (D.N.N.); (S.I.); (J.K.)
| | - John Kinyuru
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi 00100, Kenya; (D.N.N.); (S.I.); (J.K.)
| | - Hippolyte Affognon
- West and Central African Council for Agricultural Research for Development (CORAF), Dakar 3120, Senegal;
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology, Nairobi 00100, Kenya;
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Technology, Nutrition and Bio-Engineering, Makerere University, Kampala 7062, Uganda;
| | - Komi K. M. Fiaboe
- International Institute of Tropical Agriculture (IITA), Yaoundé 2008, Cameroon;
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LIRA GM, LOPEZ AMQ, NANES GMDF, SILVA FGC. Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.22218] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bejaoui S, Rabeh I, Ghribi F, Aouini F, Chetoui I, Telahigue K, Soudani N, El Cafsi M. Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams ( Ruditapes decussatus). GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.1045182] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study aimed to provide information about the changes in fatty acid composition and quality in Ruditapes decussatus tissue after four culinary treatments (steamed, baked, grilled and fried). All treated samples showed a significant decrease in moisture and protein. In contrast, a significant increase in fat content resulted from the grilled and fried treatments. Saturated fatty acid was significantly higher in fresh clams than all cooking processes, except in fried ones. Monounsaturated fatty acid and polyunsaturated fatty acid varied significantly between fresh and cooked clams with high values recorded for fried clams. The n-3/n-6 ratio, peroxide index, EPA+DHA and atherogenicity index decreased significantly after the cooking processes particularly in fried clams. The mineral levels (Mg, Ca and Mn) of cooked clams decreased considerably with grilled and fried treatments. The impacts of cooking on the fatty acid composition and protein content in clam tissue was evaluated by lipid peroxidation (TBARS, PV, FFA, TOR) and protein oxidation (AOPP and PCO), which varied statistically in fried, steamed, grilled and baked samples; indicating alterations in cooked clam tissues structure. Based on our results, steaming is recommended for the preparation of clams because it preserves the most nutritional tissue quality.
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Iyda JH, Fernandes Â, Ferreira FD, Alves MJ, Pires TCSP, Barros L, Amaral JS, Ferreira ICFR. Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L. Food Res Int 2018; 121:714-722. [PMID: 31108800 DOI: 10.1016/j.foodres.2018.12.046] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 12/18/2018] [Accepted: 12/22/2018] [Indexed: 12/29/2022]
Abstract
Recently, there has been an interest regarding the consumption of wild edible plants in modern diets. However, there is still scarce information about several wild vegetables traditionally consumed. Therefore, this work aims on documenting the nutritional and chemical composition of wild radish (Raphanus raphanistrum L.), as well as its bioactive potential. Results showed that wild radish is a potential source of beneficial compounds, including vitamin E, polyunsaturated fatty acid (particularly α-linolenic acid) and different phenolic compounds, in which fourteen phenolics were identified, with kaempferol-3,7-O-di-rhamnoside being the most abundant. The bioactive potential was exploited using hydroethanolic and decoction extracts. Both proved to inhibit several Gram-positive and Gram-negative bacteria and revealed antioxidant activity, while cytotoxicity against non-tumor cell was not observed. In general, results evidence the interest in recovering the use of this wild vegetable as part of a varied diet, which can bring several health benefits.
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Affiliation(s)
- Júlia Harumi Iyda
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000 Paraná, Brazil
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Flávio Dias Ferreira
- Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000 Paraná, Brazil
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C S P Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Joana S Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, FFUP, 4050-313 Porto, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Souza AH, Corrêa RC, Barros L, Calhelha RC, Santos-Buelga C, Peralta RM, Bracht A, Matsushita M, Ferreira IC. Phytochemicals and bioactive properties of Ilex paraguariensis : An in-vitro comparative study between the whole plant, leaves and stems. Food Res Int 2015; 78:286-294. [DOI: 10.1016/j.foodres.2015.09.032] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 09/18/2015] [Accepted: 09/23/2015] [Indexed: 11/25/2022]
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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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Bouzgarrou O, El Mzougui N, Sadok S. Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12955] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Olfa Bouzgarrou
- Laboratore de Biodiversité et Biotechnologie Marines; Institut National des Sciences et Technologies de la Mer (INSTM); Carthage Tunisia
| | | | - Saloua Sadok
- Laboratore de Biodiversité et Biotechnologie Marines; Institut National des Sciences et Technologies de la Mer (INSTM); Carthage Tunisia
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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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