Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/199747
Type: Artigo de periódico
Title: Effect Of Annatto Seed And Coriander Leaves As Natural Antioxidants In Fish Meatballs During Frozen Storage.
Author: Sancho, Renata Aparecida Soriano
de Lima, Fabíola Aliaga
Costa, Gabriel Guerra
Mariutti, Lilian Regina Barros
Bragagnolo, Neura
Abstract: The effects of annatto (0.1 g/100g) and coriander (0.5 g/100g) were assessed against lipid oxidation in white hake meatballs cooked in boiling water (95 ± 1 °C) for 30 min and stored at -18 °C for 120 d. The fatty acids (FA) and the nutritional quality, cholesterol, cholesterol oxides, thiobarbituric acid reactive substances (TBARS) values, and conjugated dienes were analyzed to follow the course of oxidation. Annatto and coriander were efficient in the control of lipid oxidation, also preserving the essential FA. At 120 d of storage, the eicosapentaenoic acid (EPA) concentration decreased respectively by 43%, 32%, 12%, and 9% in the control, coriander, annatto, and annatto + coriander patties. For docosahexaenoic acid (DHA), these concentrations decreased, respectively, 44%, 30%, 11%, and 7%, revealing a probable synergistic effect among the antioxidant compounds present in both spices. On the other hand, annatto and coriander were not able to act protecting the meatballs against lipid oxidation when they were cooked, also not exerted any effect in the cholesterol oxidation. Spices, especially coriander and annatto, can be an alternative to substitute synthetic additives with antioxidants to prevent loss of important unsaturated fatty acids (UFA) in fish meatballs during frozen storage for 120 d. The maximum effect was observed when 0.5% coriander and 0.1% annatto were used in combination. Cooking did not induce the formation of cholesterol oxides, compounds that can cause more health damages than cholesterol itself; however, during storage the cholesterol oxides levels presented a little increase regardless of spice addition.
Subject: Animals
Antioxidants
Bixaceae
Brazil
Carotenoids
Cholesterol
Cooking
Coriandrum
Diet
Fatty Acids, Omega-3
Fish Products
Food Preservatives
Frozen Foods
Gadiformes
Lipid Peroxidation
Oxidation-reduction
Plant Leaves
Seeds
Spices
Time Factors
Rights: fechado
Identifier DOI: 10.1111/j.1750-3841.2011.02224.x
Address: http://www.ncbi.nlm.nih.gov/pubmed/22417481
Date Issue: 2011
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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