Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)
| Autor: | Ormindo Domingues Gamallo, Rosane Nora Castro, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha, Alexandra Christine Helena Frankland Sawaya, Davy Willian Hidalgo Cháves, Geni Rodrigues Sampaio, Vanessa Sales de Oliveira |
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| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
Food industry 030309 nutrition & dietetics medicine.medical_treatment Anacardiaceae AROEIRA Antioxidants 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Fish Oils medicine Butylated hydroxytoluene Animals Food science chemistry.chemical_classification 0303 health sciences biology Cholesterol business.industry Plant Extracts Sardine Fatty Acids Fishes Temperature Schinus terebinthifolius 04 agricultural and veterinary sciences Butylated Hydroxytoluene Fish oil biology.organism_classification 040401 food science chemistry Seafood Fruit Fatty Acids Unsaturated business Oxidation-Reduction Brazil Food Science Polyunsaturated fatty acid |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180 °C). High temperatures reduced the amount of essential polyunsaturated fatty acids and caused the formation of oxidized products. Total cholesterol oxides content increased from 58.9 ± 0.26 to 577.5 ± 2.14 μg/g oil, after heating at 180 °C. However, aroeira significantly protected lipids from oxidation. Although the synthetic antioxidant applied as standard (butylated hydroxytoluene) showed greater results, it was used in the maximum concentration permitted by Brazilian legislation (0.01%), suggesting that aroeira fruit could be used as a natural antioxidant for the food industry. The protective effect of aroeira may be correlated to its antioxidant capacity and the presence of bioactive compounds which were identified by UHPLC-ESI-MS in the aroeira extract. |
| Databáze: | OpenAIRE |
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