Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna

被引：9

作者：

Dantas, Natalie Marinho ^{[1
,2
]}

de Oliveira, Vanessa Sales ^{[1
]}

Sampaio, Geni Rodrigues ^{[2
]}

Koppe Chrysostomo, Yane Sane ^{[1
]}

Hidalgo Chavez, Davy William ^{[1
]}

Gamallo, Ormindo Domingues ^{[1
]}

Helena Frankland Sawaya, Alexandra Christine ^{[3
]}

Ferraz da Silva Torres, Elizabeth Aparecida ^{[2
]}

Saldanha, Tatiana ^{[1
]}

机构：

[1] Univ Fed Rural Rio de Janeiro, Inst Technol, Dept Food Technol, Rodovia Br 465, BR-23890000 Seropedica, RJ, Brazil

[2] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, SP, Brazil

[3] Univ Estadual Campinas, Fac Pharmaceut Sci, UNICAMP, Campinas, SP, Brazil

来源：

FOOD CHEMISTRY | 2021年 / 352卷 / 352期

基金：

巴西圣保罗研究基金会;

关键词：

Canned tuna; Brine; Vegetable oil; Cholesterol oxides; Polyunsaturated fatty acids; FATTY-ACIDS-OXIDATION; FILLING MEDIUM; FISH; QUALITY; SARDINE; STORAGE; ESTERS; OILS; PH;

D O I：

10.1016/j.foodchem.2021.129334

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 ?g/g) than in oil (698.24 to 1167.88 ?g/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.

引用

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页数：10

共 7 条

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FOODS, 2021, 10 (08)
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