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|Title:||Increase of cholesterol oxidation and decrease of pufa as a result of thermal processing and storage in eggs enriched with n-3 fatty acids|
|Author:||Mazalli, Mônica Roberta|
|Abstract:||In this work, cholesterol oxide formation and alteration of fatty acid composition were analyzed in n-3 enriched eggs under different storage periods and two temperatures. The eggs enriched with n-3 fatty acids were stored at 5 or 25 °C for 45 days and subsequently boiled or fried. For each treatment, 12 yolks were analyzed every 15 days including time zero. The concentrations of the cholesterol oxides 7-ketocholesterol, 7β-hydroxycholesterol, and 7α-hydroxycholesterol increased during the storage period and were higher in fried eggs. Only the 7-ketocholesterol was affected by the storage temperature, and its concentration was highest in eggs stored at 25 °C. There was no significant difference in the contents of cholesterol and vitamin E at the different storage periods; however, the concentration of vitamin E decreased with thermal treatment. In addition, the n-3 polyunsaturated fatty acids, especially 18:3, 20:5, and 22:6, were reduced throughout the storage at 5 and 25 °C|
|Editor:||American Chemical Society|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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