Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish

Food Science and Technology (Campinas)

Tatiana Saldanha²  Neura Bragagnolo¹ 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Ciências de AlimentosCampinas SP ,Brasil

关键词: hake;    sardine;    fatty acids;    cholesterol;    effect of grilling;    HPLC;    pescada;    sardinha;    ácidos graxos;    colesterol;    efeito do cozimento;    HPLC;   

DOI  :  10.1590/S0101-20612010000200015

来源: SciELO

【 摘 要 】

Due to the adverse effects of the cholesterol oxidation products for the human health, the search of the occurrence and the quantification of these compounds in foods are considered of great importance. In this paper the effect of grilling in hake and sardine on cholesterol oxides formation and fatty acids alterations was investigated. The main fatty acids determined in both fishes were docosahexaenoic (DHA), oleic, eicosapentaenoic (EPA) and palmitoleic. The total lipids, fatty acids and cholesterol contents were decreased significantly (p < 0.02) after thermal treatment, with simultaneous increase of the cholesterol oxides contents. The cholesterol oxides determined in both species in the present study were: 19-hydroxycholesterol, 24(S)-hydroxycholesterol, 22(S) hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol and 7-ketocolesterol. Besides the presence of the cholesterol oxides in raw fishes, there were a greater number of products resulting from the oxidation of cholesterol side chain, a fact rarely observed in foods.

【 授权许可】

CC BY   
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