Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling

dc.creatorSaldanha, T
dc.creatorBenassi, MT
dc.creatorBragagnolo, N
dc.date2008
dc.date2014-11-19T04:06:07Z
dc.date2015-11-26T17:01:47Z
dc.date2014-11-19T04:06:07Z
dc.date2015-11-26T17:01:47Z
dc.date.accessioned2018-03-28T23:49:42Z
dc.date.available2018-03-28T23:49:42Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 41, n. 7, n. 1301, n. 1309, 2008.
dc.identifier0023-6438
dc.identifierWOS:000256407900020
dc.identifier10.1016/j.lwt.2007.08.023
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/66807
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/66807
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/66807
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278789
dc.descriptionBrazilian 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.
dc.description41
dc.description7
dc.description1301
dc.description1309
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationLwt-food Science And Technology
dc.relationLWT-Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectcholesterol oxides
dc.subjectpolyunsaturated fatty acids
dc.subjectsardines
dc.subjectgrilling
dc.subjectfrozen storage
dc.subjectprincipal components analysis
dc.subjectcluster analysis
dc.subjectOxidation-products
dc.subjectFish Oil
dc.subjectDifferent Cooking
dc.subjectPilchardus
dc.subjectQuality
dc.subjectFillets
dc.subjectMuscle
dc.subjectEsters
dc.subjectOmega-3-fatty-acids
dc.subjectAutoxidation
dc.titleFatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling
dc.typeArtículos de revistas


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