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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)

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Author(s):
de Oliveira, Vanessa Sales [1] ; Hidalgo Chaves, Davy Willian [1] ; Gamallo, Ormindo Domingues [1] ; Helena Frankland Sawaya, Alexandra Christine [2] ; Sampaio, Geni Rodrigues [3] ; Castro, Rosane Nora [4] ; Ferraz da Silva Torres, Elizabeth Aparecida [3] ; Saldanha, Tatiana [1]
Total Authors: 8
Affiliation:
[1] Univ Fed Rural Rio De Janeiro, Inst Technol, Dept Food Technol, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil
[2] Univ Estadual Campinas, Inst Biol, Dept Pharmaceut Sci, UNICAMP, Campinas, SP - Brazil
[3] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Ave Dr Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil
[4] Univ Fed Rural Rio de Janeiro, Inst Chem, Dept Chem, Rodovia Br 465, BR-23890000 Seropedica, RJ - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Food Research International; v. 132, JUN 2020.
Web of Science Citations: 0
Abstract

This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180 degrees C). High temperatures reduced the amount of essential polyunsaturated fatty acids and caused the formation of oxidized products. Total cholesterol oxides content increased from 58.9 +/- 0.26 to 577.5 +/- 2.14 mu g/g oil, after heating at 180 degrees C. However, aroeira significantly protected lipids from oxidation. Although the synthetic antioxidant applied as standard (butylated hydroxytoluene) showed greater results, it was used in the maximum concentration permitted by Brazilian legislation (0.01%), suggesting that aroeira fruit could be used as a natural antioxidant for the food industry. The protective effect of aroeira may be correlated to its antioxidant capacity and the presence of bioactive compounds which were identified by UHPLC-ESI-MS in the aroeira extract. (AU)

FAPESP's process: 08/58035-6 - Control of lignin biosynthesis in sugar cane: many gaps still to be filled
Grantee:Paulo Mazzafera
Support Opportunities: Program for Research on Bioenergy (BIOEN) - Thematic Grants