Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage

Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp

“…However, salting increased total COPs content of batches 1 and 2, respectively, by 11.35 and 9.84%. A similar behavior was observed for cholesterol content after cooking in brine by Hernandéz-Becerra et al [19,20]; however, these authors did not expressed the data as NaCl free content, not allowing them to observe a significant increase in total COPs after salting. After drying, a reduction of 33.63 and 12.27% on total COPs content was observed in batches 1 and 2, respectively, which could have been cause by COPs degradation [26,38].…”

“…During dried salted shrimp processing, especially during salting, oxidation of polyunsaturated fatty acids (PUFAs) occurs [15] and the free radicals generated during these reactions could accelerate cholesterol oxidation [1]. Consequently, high levels of COPs can be found in dried salted shrimps (until 23% of total cholesterol content) [16][17][18], those COPs may be formed after degradation of astaxanthin which occurs during processing [19,20]. Thus, dried salted shrimp and salted shrimp were chosen as food matrix to develop this new saponification method.…”

Oxysterols formation: A review of a multifactorial process

“…Among them, the most outstanding are vegetable oils, fresh fruits and fruit and seeds beverages, such as wine, tea and coffee. These natural antioxidant properties have been extensively reported to protect against lipid oxidation within foods, mainly during processing, cooking and storage (17,(48)(49)(50).…”

Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update

“…In general, among fish and fish products, salting promotes formation of cholesterol oxide as compared to processing techniques such as drying, canning and boiling (Dantas et al ., ). For example, sardine, squid and Alaskan Pollack roe that were dried, canned, boiled, pickled and spiced had cholesterol oxide values between 11 and 28.7 μg/100 g, while shrimp that were boiled in brine, solar dried and then stored at room temperature for 90 days had cholesterol levels of 886.6 μg g −1 (Hernández Becerra et al ., ). Furthermore, fermented and dried Japanese Mackerel had COP in the range of 190–254 μg g −1 (Vivienne et al ., ).…”