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|Title:||Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high‐pressure processed fish|
|Author:||Figueirêdo, Bruno C.|
Skibsted, Leif H.
|Abstract:||Annatto and bixin, the main carotenoid of annatto seeds, were both found to inhibit cholesterol oxidation in minced herring (Clupea harengus ) and minced mackerel (Scomber scombrus ) during high pressure processing (600 MPa for 10 min) and subsequent chilled storage for 2 wk, a treatment which otherwise increased the content of cholesterol oxidation products above a critical limit for human consumption. Annatto but not bixin reduced the loss of docosahexaenoic acid caused by high pressure processing of herring from 12% to 7%, an effect assigned to antioxidative effects of phenolic compounds in annatto, while bixin as a carotenoid binds to membranes protecting membrane cholesterol|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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