Please use this identifier to cite or link to this item:
Type: Artigo
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.
Bragagnolo, Neura
Skibsted, Leif H.
Orlien, Vibeke
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
Subject: Oxidação
Country: Estados Unidos
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/1750-3841.12964
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000359633600004.pdf388.21 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.