Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)

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

“…The main fatty acids found in all of the analyzed fishes were docosahexaenoic (DHA, 22:6n3), oleic (18:1), palmitic (16:0), and eicosapentaenoic (EPA, 20:5n3). The fatty acids profile was quite similar to the data reported by other authors in sardine (CANDELA; ASTIASÁRAN; BELLO, 1997BELLO, , 1998GARCÍA-ARIAS et al, 2003;BENASSI;, and hake samples (CANDELA; ASTIASÁRAN; BELLO, 1997;MÉNDEZ;GONZÁLEZ, 1997;BRAGAGNOLO, 2007 In the raw samples the SFA, MUFA, and PUFA accounted for approximately 16, 21, and 38 g.100 g -1 in sardine, respectively, and 23, 29, and 30 g.100 g -1 in hake samples, respectively. The DHA and EPA were the predominant PUFA accounting for 16.7-18 and 6.4-11.4 g.100 g -1 , respectively, of the total FA for the two fish species.…”

“…The lipids (25 mg) obtained by Bligh and Dyer (1959) method were converted into methyl esters according to OSADA et al, 1993;BRAGAGNOLO, 2007BENASSI;. Table 2 shows the fatty acid contents in raw and grilled sardine and hake samples reported as g.100 g -1 of the oil, as well as the total amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA).…”

“…In the presence of oxygen, PUFA degradation occurs more readily and undergoes pronounced oxidative effects (LITTLE; ARMSTRONG; BERGAN, 2000). PUFA contents in aquatic species were demonstrated to decrease after heat treatment (CANDELA; ASTIASÁRAN; BELLO, 1997;OHSHIMA et al, 1996;BRAGAGNOLO, 2007BENASSI;.…”

“…Grilling causes a protein denaturation, which can lead to the loss of antioxidant enzyme activity or the release of catalytically-active iron from metallo-proteins, disruption of cells membranes, which bring polyunsaturated fatty acids in contact with pro-oxidants, and thermal decomposition of hydroperoxides to pro-oxidants species, such as alkoxyl and Joseph and Ackman (1992) to determine the fatty acids using a gas chromatograph (Varian 3400CX, Walnut Creek, CA, USA), equipped with a split injector (1:50) and a flame ionization detector, and a workstation. The chromatographic separation was achieved on a fused silica CP-SIL 88 capillary column 100 m × 0.25 mm i.d., 0.20 µm film thickness (Chrompack, Middelburg, The Netherlands) according to procedures and conditions previously reported (SALDANHA; BRAGAGNOLO, 2007). The temperature program was: initial temperature, 120 °C (8 minute) followed by 15 °C/minute up to 160 °C (zero minute), 4 ºC/minute up to 195 °C (12 minute), and 10 °C/minute up to the final temperature of 230 °C (25 minute); injector and detector temperatures 280 °C.…”

Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

“…Cholesterol present in animal food products has been reported to degrade under certain conditions, such as high temperature, long-term storage and/or light exposure (Mazalli & Bragagnolo, 2007;Saldanha & Bragagnolo, 2008;Boselli, Cardenia, & Rodriguez-Estrada, 2012;Cardenia, Rodriguez-Estrada, Baldacci, Savioli, & Lercker, 2012). In this process, cholesterol oxidation products (known as COPs) are formed among other compounds.…”