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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authoremaildansorena@unav.espt_BR
dc.typeArtigopt_BR
dc.titleSolanum Sessiliflorum (mana-cubiu) Antioxidant Protective Effect Toward Cholesterol Oxidation: Influence Of Docosahexaenoic Aciden
dc.contributor.authorBarriusopt_BR
dc.contributor.authorBlanca; Mariuttipt_BR
dc.contributor.authorLilian Regina Barros; Ansorenapt_BR
dc.contributor.authorDiana; Astiasaranpt_BR
dc.contributor.authorIciar; Bragagnolopt_BR
dc.contributor.authorNeurapt_BR
unicamp.authorBragagnolo, Neura] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Rua Monteiro Lobato 80, Sao Paulo, Brazilpt_BR
unicamp.author.external[Barriuso, Blancapt_BR
unicamp.author.externalAnsorena, Dianapt_BR
unicamp.author.externalAstiasaran, Iciar] Univ Navarra, Dept Nutr Food Sci & Physiol, Fac Pharm, IDISNA Inst Invest Sanitaria Navarra, C Irunlarrea S-N, Pamplona 31008, Spainpt_BR
unicamp.author.external[Mariutti, Lilian Regina Barrospt_BR
dc.subjectDocosahexaenoic Aciden
dc.subjectNatural Antioxidantsen
dc.subjectOxidationen
dc.subjectOxysterolsen
dc.description.abstractHarmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana-cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%). Practical applications: Antioxidant properties of this solvent free natural extract make MCE a potential good ingredient in food products containing highly polyunsaturated lipids to protect them from oxidation and in food products lacking polyunsaturated lipids to protect cholesterol from oxidation.en
dc.relation.ispartofEuropean Journal of Lipid Science and Technologypt_BR
dc.publisherWiley-Blackwellpt_BR
dc.publisherHobokenpt_BR
dc.date.issued2016pt_BR
dc.date.monthofcirculationagospt_BR
dc.identifier.citationEuropean Journal Of Lipid Science And Technology. Wiley-blackwell, v. 118, p. 1125 - 1131, 2016.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume118pt_BR
dc.description.issuenumber8pt_BR
dc.description.firstpage1125pt_BR
dc.description.lastpage1131pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1438-7697pt_BR
dc.identifier.eissn1438-9312pt_BR
dc.identifier.wosidWOS:000381050800002pt_BR
dc.identifier.doi10.1002/ejlt.201500285pt_BR
dc.identifier.urlhttp://onlinelibrary.wiley.com/doi/10.1002/ejlt.201500285/abstractpt_BR
dc.description.sponsorshipPIUNA (Plan de Investigacion de la Universidad de Navarra)pt_BR
dc.description.sponsorshipMinisterio de Economia y Competitividad [AGL2014-52636-P]pt_BR
dc.description.sponsorshipBanco Santanderpt_BR
dc.description.sponsorshipAsociacion de Amigos de la Universidad de Navarrapt_BR
dc.description.sponsorshipFAPESP [2013/06489-1]pt_BR
dc.description.sponsorshipCNPqpt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.date.available2017-11-13T13:20:21Z-
dc.date.accessioned2017-11-13T13:20:21Z-
dc.description.provenanceMade available in DSpace on 2017-11-13T13:20:21Z (GMT). No. of bitstreams: 1 000381050800002.pdf: 223276 bytes, checksum: b21bdbe775f060f1d4e9e0abe104629f (MD5) Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/327620-
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