Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish

Saldanha, Tatiana; Bragagnolo, Neura

doi:10.1590/s0101-20612010000200015

Cited by 15 publications

(5 citation statements)

References 20 publications

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“…The moisture loss during the boiling process in this present study was in agreement with the findings of (Gokoglu et al, 2004). The moisture content of raw sardine (81.30 ± 2.0) and hake (79.40 ± 0.2) were found to be reduced to (72.10 ± 1) and (71.80 ± 0.5), respectively, due the grilling process, according to (Saldanha and Bragagnolo, 2010). It is evident that due to the thermal treatment of the grilling process, the loss of moisture occurred.…”

Section: The Effect Of Smoking Process On Fat Contentsupporting

confidence: 90%

Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Majeed¹

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ChAPTER 1: INTRODUCTION CHAPTER 2: REVIEW OF LITERATURE 2.1 Fish oil and its composition 2.1.1 Fish oils 2.1.2 Nutritive value of fish and fish oil 2.1.2.1 Vitamins 2.1.2.2 Minerals 2.1.2.3 Calorilic values 2.1.3 Fatty acid composition of fish oil 2.1.4 Essential fatty acids (EFAs) 2.1.5 n-3 Fatty acids 2.1.5.1 Eicosapentaenoic acid (EPA, 20:5 n-3) 21 2.1.5.2 Docosahxaenoic acid (D1-IA, 22:6 n-3) 2.1.5.3 Docosapentaenoic acid-DPA (22:5 n-3) 2.1.6 Marine and freshwater fish oil 2.1.7 Cholesterol 2.2 Metabolic pathways 2.2.1 Metabolic synthesis of PUFAs 2.2.2 Metabolic synthesis of eicosanoids 2.2.3 Fish oil supplementation 2.2.4 Recommended dietary allowance of fish oil 2.2.5 n-3/n-6 Ratio 49 2.3 Fish production 2.3.1 World fisheries scenario 2.3.2 Scenario of fish production of South Asian countries 2.3.3 Fish production in Sri E.ankan 2.3.4 Fisheries sector in the economy of Sri Lanka 2.3.5 Inland and aquaculture fishery of Sri Lanka 56 2.3.5.1 Inland and aquaculture fish production 56 2.3.5.2 Tilapia fish production 57 2.3.5.3 Nutritional facts of tilapia 60 2.3.5.4 Maturity stage of Tilapia 60 2.3.5.5 Underutilized fish species 61 2.3.5.6 Freshwater bodies of Sri Lanka 62 2.4 Climatic conditions of Sri Lanka 63 2.4.1 Climatic seasons 63 2.4.2 Climatic zones of Sri Lanka 64 2.5 method of fish processing 66 2.5.1 Thermal processing 66 2.5.1.1 Smoking 66 2.5.1.2 Boiling 67 2.5.1.3 Frying 69 CHAPTER 03: MATERIALS AND METHOD 71 3. 1 The effect of maturity variation on proximate composition 3.1.1 Estimation of moisture content (AOAC, 1980a) 3.1.1.1 Materials.

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Section: The Effect Of Smoking Process On Fat Contentsupporting

confidence: 90%

Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Majeed¹

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“…However, the composition of these nutrients varies with cooking, which can change the chemical characteristics of the in natura food, with loss of water, which promotes the concentration of nutrients, incorporation of substances from the cooking medium (oil, water, spices) and losses to this medium (Badiani et al, 2002;García-Arias et al, 2003;Saldanha & Bragagnolo, 2010;Ansorena et al, 2013). Associated with heat, salt becomes a pro-oxidant of fats (Pardi et al, 2001).…”

Section: The Effect Of Herbal Salt As a Natural Antioxidant In Presermentioning

confidence: 99%

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

et al. 2020

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The changes in chemical composition, chlorides, phenols and fatty acid profile of roasted or not Dolphinfish (Coryphaena hippurus Linnaeus, 1758) samples, after using or herbal salt or common iodized salt (NaCl), during storage under freezing, were evaluated. The ash and chloride contents were significantly higher (p < 0.05) in samples of the roasted fish previously treated with salt, compared to those treated with herbal salt. Oregano herb had a higher content of phenolic compounds and a significant difference (p < 0.05), compared to rosemary and basil herbs. At time "zero", or after 45 and 90 days of storage under freezing, the fatty acid content of the samples in natura, showed no significant difference (p > 0.05), when compared to the roasted and pre-treated with herbal salt. However, statistically lower values were detected (p > 0.05) in roasted samples pre-treated with salt, showing a positive correlation between phenolic compounds and the antioxidant activity exerted by herbs, in relation to the profile of fatty acids during storage under freezing, preserving nutritional quality. These results contributed to show the good functionality of herbal salt, in addition to encouraging healthy eating habits, by reducing common salt consumption.

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“…The authors used very mild conditions during saponification, which are paramount to avoid cholesterol oxidation. Also, they monitored cholesterol contents after heat treatment and demonstrated that it decreased significantly, with a simultaneous increase of the cholesterol oxides contents (i.e., 19-hydroxycholesterol, 24( S )-hydroxycholesterol, 22( S )-hydroxycholesterol, 25-hydroxycholesterol, 25( R )-hydroxycholesterol, and 7-ketocholesterol) [170]. Bauer and coworkers analyzed cholesterol and cholesterol oxides in milk samples using reversed-phase chromatography.…”

Section: Measurements Of Commonly Consumed Food Commoditiesmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

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Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

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Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish

Cited by 15 publications

References 20 publications

Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

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