Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic

Mariutti, Lilian Regina Barros; Nogueira, Gislaine C.; Bragagnolo, Neura

doi:10.1111/j.1750-3841.2011.02274.x

Cited by 68 publications

(67 citation statements)

References 31 publications

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“…Besides, when aiming to reduce COPs formation, antioxidant extracts have been mostly applied to moderately unsaturated foods, rather than highly unsaturated ones (49,58). Other compounds, such as α-tocopherol, have previously been reported to exert protective effects towards sterols oxidation (17, 59).…”

Section: Effect Of Antioxidants Presencementioning

confidence: 99%

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Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

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Highlights1-Heating sterols at 180 °C produced a high extent of oxidation.2-The presence and unsaturation degree of the surrounding lipids protected sterols from oxidation.3-Plant aqueous extracts protected cholesterol from oxidation.4-Greater amounts of campesterol-derived oxidation products were observed, followed by sitosterol, cholesterol and stigmasterol.5-In 5 out of 7 of our studies, 7-keto derivatives were the most abundant oxysterols formed. AbstractDietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.

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Section: Effect Of Antioxidants Presencementioning

confidence: 99%

“…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).…”

Section: Effect Of Antioxidants Presencementioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

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“…The high capacity antioxidant of honey is related to the flavonoids, ascorbic acid, tocopherols, catalase, phenolic compounds and Maillard reaction products (Johnston et al, 2005;McKibben & Engeseth, 2002). Sage and oregano exhibit antioxidants properties in different food systems (Mariutti, Nogueira, & Bragagnolo, 2011).…”

Section: Effect Of Antioxidant Combinations On Hexanal Values Of Cookmentioning

confidence: 99%

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

et al. 2012

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“…Predominantly, there is mounting demand for meat products containing lesser salt content due to onset of hypertension and high blood pressure prevalence. However, these products may contain natural food preservatives like organic acids, antimicrobial agents that may not pose any serious affects to consumer's (Mariutti et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic

Cited by 68 publications

References 31 publications

Oxysterols formation: A review of a multifactorial process

Oxysterols formation: A review of a multifactorial process

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

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