Interaction between soybean oil and the lipid fraction of fried pitu prawn

Simon, Sarah Janaína Gurgel Bechtinger; Sancho, Renata Aparecida Soriano; Lima, Fabíola Aliaga de; Cabral, C.C.V.Q.; Souza, Thamírys Vianelli Maurício de; Bragagnolo, Neura; Lira, Giselda Macena

doi:10.1016/j.lwt.2012.02.015

Cited by 13 publications

(10 citation statements)

References 39 publications

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“…The in natura samples presented lower protein levels than those found in freshwater "Pitu" shrimp (Macrobrachium acanthurus -Wiegman, 1836), which corresponded to 23.6% (Simon et al, 2012). However, Pedrosa & Cozzolino (2001) found 10.62% of the protein in fresh pink shrimp, a value lower than that detected in this study.…”

Section: Centesimal Compositioncontrasting

confidence: 79%

“…Shrimp production has increased significantly in recent years and can be classified as the product of the greatest economic impact in the world, mainly due to the high utilization in the gastronomic sector (Becerra et al, 2014) and considerable nutritional importance, being a food source of the high-value proteins, minerals (Pedrosa & Cozzolino, 2001) and polyunsaturated fatty acids of the omega 3 series, especially Eicosapentaenoic (EPA) and Docosahexaenoic (DHA) (Furuya et al, 2006;Simon et al, 2012;Lira et al, 2014), which present several beneficial effects in the organism (Costa et al, 2009;Perini et al, 2010;Ruxton, 2011;Ruxton et al, 2005). Shrimp is also a source of carotenoids (Lira et al, 2017), with astaxanthin being the major source (Armenta & Guerrero-Legarreta, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

et al. 2019

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The impact of white onion as a natural antioxidant on the lipid profile of "Vila Franca" shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. On spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.

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Section: Centesimal Compositioncontrasting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

et al. 2019

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“…However, as indicated by RV, a release of the majority of fish fatty acids to the frying oil occurred. Frying of pitu prawn (Macrobrachium acanthurus) in soybean oil increased the x6 PUFA as referred by Simon et al (2012). Rosa et al (2007) found that the frying of catfish (Clarias gariepinus) affected all fatty acid groups, especially linoleic acid.…”

Section: Fatty Acid Profilementioning

confidence: 96%

“…In a study on the effect of cooking methods on the fatty acid profile of King Salmon (Onchorhynchus tshawytscha), it was shown a significant increase in x6 fatty acid due to the uptake of linoleic acid from the frying oil (Larsen et al, 2010). Frying of pitu prawn (Macrobrachium acanthurus) in soybean oil increased the x6 PUFA as referred by Simon et al (2012).…”

Section: Fatty Acid Profilementioning

confidence: 99%

Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)

Pereira

Batista

Bandarra

et al. 2013

Int J of Food Sci Tech

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Summary The main objective of this study was to compare the proximate chemical composition and fatty acid profile of migrating allis shad (MS) and resident allis shad (RS) and to evaluate the nutritional value of fried migrating allis shad. No significant differences in the proximate chemical composition between males and females of each stock were obtained. However, MS fish had a significantly higher fat content than RS fish. The monounsaturated fatty acids group was the dominant in MS fish and oleic acid presented the highest percentage. Docosahexaenoic acid followed by eicosapentaenoic acid were the main PUFA in fish from both stocks. However, RS fish had higher total ω6 than MS fish due to its higher percentage of linoleic acid and arachidonic acid. Frying resulted in a significant reduction in water content and affected significantly the proximate chemical composition and the fatty acid profile, particularly the palmitic, oleic and linoleic acid.

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“…The interaction between the frying oil (soy) and the formation of cholesterol oxides in samples of large fresh water prawns ( Macrobrachium acanthurus ) was evaluated by Simon and others (). In the raw samples, 7‐ketocholesterol and cholestanetriol were observed.…”

Section: The Main Factors That Influence the Formation Of Cops In Fishmentioning

confidence: 99%

Cholesterol Oxidation in Fish and Fish Products

Dantas

Sampaio

Ferreira

et al. 2015

Journal of Food Science

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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.

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Interaction between soybean oil and the lipid fraction of fried pitu prawn

Cited by 13 publications

References 39 publications

Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)

Cholesterol Oxidation in Fish and Fish Products

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