Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/66807
Type: Artigo de periódico
Title: Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling
Author: Saldanha, T
Benassi, MT
Bragagnolo, N
Abstract: Brazilian sardines (Sardinella brasiliensis) are the main fishery resource commercialized in Brazil. The traditional forms of storage and cooking (frozen and grilling) and its relation to changes of the fatty acids, cholesterol and cholesterol oxidation products (COP) formation were evaluated. Fresh sardines presented an important content of PUFA n-3 fatty acids (11.4 +/- 0.5 of eicosapentaenoic acid (EPA) and 16.7 +/- 0.3 of docosahexaenoic acid (DHA), g/100 g of the oil), that decreased significantly during processing, as well as the total cholesterol amount, with concomitant formation of cholesterol oxides. The cholesterol oxides determined in sardine samples were 19-hydroxycholesterol, 22(S)-hydroxycholesterol, 24(S)-hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol and 7-ketocholesterol, being the main product the 19-hydroxycholesterol. High variations of the total COP contents (19.4 +/- 0.4-177.9 +/- 1.2 mu g/g) was found during the experiment. Cholesterol oxides levels showed a negative correlation (r >= 0.84) with cholesterol, DHA and EPA content by principal components analysis, whereas cholesterol oxides levels increased while cholesterol, EPA and DHA values decreased in sardines grilled or storage for 120 days. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Subject: cholesterol oxides
polyunsaturated fatty acids
sardines
grilling
frozen storage
principal components analysis
cluster analysis
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2007.08.023
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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