Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating

Lee, H.W.; Chien, John-Tung; Chen, B.H.

doi:10.1016/j.foodchem.2007.10.072

Cited by 26 publications

(23 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the amounts of every COP were higher in fresh than in marinated loin, but there is only a significant increase in two of them: cholest-5-en-3β,7β-diol (p<0.05) and cholestane-5β,6β-epoxide (p<0.01). This protective effect was also observed when some antioxidants, like vitamin C, vitamin E, BHA and trolox were used in marinated pork (Lee et al, 2008). The addition of onion and garlic caused a decrease in 7-ketocholesterol and 7-hydroxycholesterol concentrations in pork meat (Janoszca, 2010).…”

Section: Identifi Cation Of Componentsmentioning

confidence: 67%

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

García-Márquez¹,

Narváez-Rivas²,

Gallardo³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:A study of the effect of E-beam (1 and 2 kGy) on the cholesterol oxidation product (COP) composition of fresh and marinated pork loin stored at 4 and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched ) has been carried out for the first time. The combined statistical treatment of the distinct variables showed that minor differences were found in some cholesterol oxidation products of fresh loin due to storage temperature, packaging method and storage time. No effect of irradiation (up to 2 KGy) on the COP amount was found, concluding that E-beam can be a useful tool to extend the shelf-life of fresh and marinated loin without changes in the COP fraction. KEYWORDS: Cholesterol oxidation products; E-beam irradiation; Fresh loin; Intramuscular fat; Marinated loin; PackagingRESUMEN: Caracterización y cuantificación de los productos de oxidación del colesterol de la grasa intramuscular del lomo de cerdo (fresco y adobado) con diferentes irradiaciones y empaquetados durante el almacenamiento. Se ha realizado un estudio sobre el efecto de la radiació n de electrones (E-beam) (1 y 2 kGy) sobre los compuestos de oxidación del colesterol (COPs) del lomo de cerdo almacenado a 4 y 8 °C bajo diferentes atmó sferas (aire, vací o y dió xido de carbono). Este tipo de estudio ha sido llevado a cabo por primera vez en este tipo de muestras. El tratamiento estadístico combinado de distintas variables muestra que se producen cambios menores en algunos COPs en el lomo fresco debido a la temperatura de almacenamiento al método de empaquetado y al tiempo de almacenamiento. No hubo efecto de la dosis de radiació n (hasta 2 KGy) en los COPs, por lo que la radiació n E-beam puede ser una herramienta ú til para prolongar la vida ú til del lomo fresco y adobado sin producir cambios en la composición de los COPs. PALABRAS CLAVE: Compuestos de oxidación del colesterol; Grasa intramuscular; Lomo adobado; Lomo fresco; Radiación E-beam; Sistema de empaquetadoCitation/Cómo citar este artículo: García-Márquez I, Narváez-Rivas M, Gallardo E, Ordoñez J.A, León-Camacho M. 2014. Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Aceites 65 (4): e045.

show abstract

Section: Identifi Cation Of Componentsmentioning

confidence: 67%

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

García-Márquez¹,

Narváez-Rivas²,

Gallardo³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…However, according to a large number of studies, these techniques, besides the thermal preparation for consumption, lead to oxidative degradation of cholesterol. These studies have shown a relationship between the presence of polyunsaturated fatty acids and the formation of cholesterol oxides during the processing of fish (Osada and others ; Ohshima and others ; Shozen and others ; Lee and others ; Saldanha and Bragagnolo ; Oliveira and Lira ; Sancho and others ; Cardenia and others ; Medina‐Meza and others ). Polyunsaturated fatty acids are extremely susceptible to oxidation even under mild environmental conditions, forming free radicals that will accelerate the lipid chain oxidation processes (Frankel ), yielding COPs.…”

Section: Cholesterol Oxidation Products In Processed Fishmentioning

confidence: 97%

Cholesterol Oxidation in Fish and Fish Products

Dantas

Sampaio

Ferreira

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.

show abstract

“…Marinated pork was treated with vitamin C and vitamin E. With 0.02% vitamin C, only 7‐ketocholesterol was reduced significantly with a loss of 72 μg/g, compared to the control treatment. In the marinated pork with 0.02% vitamin E, all the COPs showed a decline with 25‐dydroxycholesterol and 7‐ketocholesterol being inhibited the most (Lee et al., ).…”

Section: Use Of Natural Antioxidants In the Prevention Of Cholesterolmentioning

confidence: 99%

“…For the total COPs, the inhibition effect of cholesterol oxidation increased with increasing concentrations of vitamin C and BHA. In contrast, a low level of vitamin E showed a better antioxidant activity than a high level, which may act as a pro‐oxidant (Lee et al., ).…”

Section: Use Of Natural Antioxidants In the Prevention Of Cholesterolmentioning

confidence: 99%

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Oliveira

Ferreira

Cople

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

show abstract

Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating

Cited by 26 publications

References 32 publications

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Cholesterol Oxidation in Fish and Fish Products

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Contact Info

Product

Resources

About