In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions.

Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16-17 %) but lower amounts of total peptides than beef burgers. The protein digestibility was higher in beef burgers. Peptide amounts increased during in vitro digestion, reaching similar amounts in both types of products in the micellar phase (bioaccessible fraction). The fat content in cooked vegan burgers was significantly lower than in beef burgers (16.7 and 21.2 %, respectively), with a higher amount of PUFAs and being the lipolysis activity, measure by FFA, less intense both after cooking and after the gastrointestinal process. Both types of cooked samples showed high carbonyl amounts (34.18 and 25.51 nmol/mg protein in beef and vegan samples, respectively), that decreased during in vitro digestion. On the contrary, lipid oxidation increased during gastrointestinal digestion, particularly in vegan samples. The antioxidant capacity (ABTS and DPPH) showed higher values for vegan products in cooked samples, but significantly decreased during digestion, reaching similar values for both types of products.

Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion.

Reformulated cookies substituting 100 % butter by an olive oil-alginate gelled emulsion containing 40 % olive oil were elaborated with and without antioxidant, and their nutritional and sensory properties were assessed. Moreover, their performance during in vitro digestion as well as their oxidative stability during storage (21 days) were studied. Reformulated cookies showed a lower fat content (a decrease of 40 %), being this fraction mostly unsaturated (70 % lower saturated fat), in comparison with conventional cookies. Instrumental measures showed higher values for hardness with reformulation, which tends to equalize during storage. Reformulated cookies had good general sensory acceptability, although lower than control ones. Regarding oxidative stability, increases in malondialdehyde were observed in all formulations during storage, but not representing an oxidation problem (<1.5 nmol/g cookies). In vitro digestion assay promoted oxidation, but the use of antioxidants seemed to have a mitigating effect. Also, it seemed that the bioaccessibility of fatty acids after in vitro digestion was higher in the reformulated products (35-40 %) than in the control ones (10-25 %).

Correlation between serum content of the main COPs (cholesterol oxidation products) from autoxidation and cardiovascular risk factors.

BACKGROUND/AIMS: Risk factors for cardiovascular disease (CVD) have been proven to be associated with an increased oxidative stress. Several studies have considered cholesterol oxidation products (COPs) as specific in vivo markers of oxidative stress. The aim of this study was to investigate the association between the levels of COPs derived from autoxidation processes and established cardiovascular risk factors, comparing the levels of serum COPs in subjects with or without showing values out of the reference ranges. METHODS: It was a cross-sectional study in which 88 subjects were recruited and individual and total COPs from autoxidation origin was analyzed in serum by GC-MS. The simultaneous correlation of COPs with different CVD risk factors have been analyzed. RESULTS AND DISCUSSION: A great variability of total COPs concentrations were found. Subjects presented total COPs values from 0.091 to 2.052 µg/mL. Total COPs were significantly higher (p < 0.05) in patients with hypertriglycerolemia, hypertension, diabetes and overweight/ obesity status compared to those subjects who did not present those CVD risk factors. Moreover, 7α and 7ß hydroxycholesterol and 7-ketocholesterol were significantly higher (p < 0.05) in patients with hypertension and diabetes. No significant differences in total COPs were found between patients with and without hypercholesterolemia. CONCLUSIONS: The obtained results showed that the analyzed COPs correlate well with at least 4 out of 6 risk factors of development of CVD.

Correlation between serum content of the main COPs (cholesterol oxidationproducts) from autoxidation and cardiovascular risk factors / Correlación entre los productos de oxidación de colesterol (COPs) formados por autooxidación y factores de riesgo cardiovascular

Background/aims: Risk factors for cardiovascular disease (CVD) have been proven to be associated with an increased oxidative stress. Several studies have considered cholesterol oxidation products (COPs) as specific in vivo markers of oxidative stress. The aim of this study was to investigate the association between the levels of COPs derived from autoxidation processes and established cardiovascular risk factors, comparing the levels of serum COPs in subjects with or without showing values out of the reference ranges. Methods: It was a cross-sectional study in which 88 subjects were recruited and individual and total COPs from autoxidation origin was analyzed in serum by GC-MS. The simultaneous correlation of COPs with different CVD risk factors have been analyzed. Results and discussion: A great variability of total COPs concentrations were found. Subjects presented total COPs values from 0.091 to 2.052 μg/mL. Total COPs were significantly higher (p < 0.05) in patients with hyper-triglycerolemia, hypertension, diabetes and overweight/ obesity status compared to those subjects who did not present those CVD risk factors. Moreover, 7α and 7β hydroxycholesterol and 7-ketocholesterol were significantly higher (p < 0.05) in patients with hypertension and diabetes. No significant differences in total COPs were found between patients with and without hypercholes-terolemia. Conclusions: The obtained results showed that the analyzed COPs correlate well with at least 4 out of 6 risk factors of development of CVD (AU)

Introducción: Se ha demostrado que los factores de riesgo cardiovascular están estrechamente asociados con un elevado nivel de estrés oxidativo. Varios estudios consideran a los productos de oxidación del colesterol (COPs) como marcadores específicos in vivo de estrés oxidativo. El objetivo de este trabajo fue estudiar la asociación entre los niveles de COPs derivados de procesos de autooxidación de colesterol y factores de riesgo cardiovascular, comparando el contenido sérico de COPs en sujetos afectados o no por dichos factores. Métodos: Se trata de un estudio transversal en el que se reclutaron 88 personas a las que se analizó el perfil de óxidos de colesterol en suero procedentes de autooxidación, por cromatografía de gases-espectrometría de masas. Se valoró la correlación de los niveles de COPs con diferentes factores de riesgo cardiovascular. Resultados y discusión: Se encontró una gran variabilidad en el contenido en COPs totales, observándose valores entre 0,091 y 2,052 μg/mL. COPs totales fueron significativamente superiores (p < 0,05) en pacientes con hipertrigliceridemia, hipertensión, diabetes y sobrepeso/ obesidad con respecto a aquellos sujetos que no presentaron estos factores de riesgo cardiovascular. Además, 7α y 7β-hidroxicolesterol y 7-ketocolesterol mostraron valores mayores (p < 0,05) en pacientes con hipertensión y diabetes. No se observaron diferencias en COPs totales entre pacientes con y sin hipercolesterolemia. Conclusiones: Los resultados de este estudio mostraron que los COPs analizados presentan altos niveles de correlación con, al menos, 4 de 6 factores de riesgo cardiovascular considerados (AU)

Oxysterols: A world to explore.

Oxysterols (oxidized derivatives of cholesterol and phytosterols) can be generated in the human organism through different oxidation processes, some requiring enzymes. Furthermore, oxysterols are also present in food due to lipid oxidation reactions caused by heating treatments, contact with oxygen, exposure to sunlight, etc., and they could be absorbed from the diet, at different rates depending on their side chain length. In the organism, oxysterols can follow different routes: secreted into the intestinal lumen, esterified and distributed by lipoproteins to different tissues or degraded, mainly in the liver. Cholesterol oxidation products (COPs) have shown cytotoxicity, apoptotic and pro-inflammatory effects and they have also been linked with chronic diseases including atherosclerotic and neurodegenerative processess. In the case of phytosterol oxidation products (POPs), more research is needed on toxic effects. Nevertheless, current knowledge suggests they may also cause cytotoxic and pro-apoptotic effects, although at higher concentrations than COPs. Recently, new beneficial biological activities of oxysterols are being investigated. Whereas COPs are associated with cholesterol homeostasis mediated by different mechanisms, the implication of POPs is not clear yet. Available literature on sources of oxysterols in the organism, metabolism, toxicity and potential beneficial effects of these compounds are reviewed in this paper.

La enseñanza de la nutrición en los planes de estudios de farmacia / Teaching nutrition in pharmacy studies at the university

Se recopila información sobre la enseñanza de la Nutrición en Facultades de Farmacia antes y tras lareciente incorporación al Espacio Europeo de Educación superior (EEES).Desde el año 1990 las directrices propias del título en Farmacia (RD1464/1990 de 20 de noviembre)señalan como asignatura Troncal la Nutrición y Bromatología en el segundo ciclo de la licenciaturacon una carga lectiva mínima de 6 créditos.En el Libro Blanco de la titulación de Farmacia (2004) se reafirma el interés de la Nutrición yBromatología para el Farmacéutico, señalándose como una de sus competencias: “Emitir consejonutricional y alimentario en los ámbitos comunitario, hospitalario y en atención domiciliaria”. A laasignatura se le asignan entre 8,5 y 11 créditos en las diferentes Facultades de España.En la actualidad, tras la implantación del EEES y tras la nueva normativa general de enseñanzas laorden CIN/2137/2008 de 3 de julio, que establece los requisitos para la verificación de los títulosuniversitarios oficiales que posibiliten para el ejercicio de la profesión de Farmacéutico. Se recogecomo una de las competencias del Graduado en Farmacia: “Prestar consejo terapéutico enfarmacoterapia y dietoterapia, así como en el ámbito nutricional y alimentario en los establecimientosen los que presten servicios”. De forma que los nuevos planes de estudio puestos en marcha por lasFacultades de Farmacia incluyen entre sus materias obligatorias, las correspondientes al área deNutrición y Bromatología.Según todo lo expuesto, el profesional farmacéutico sigue manteniendo una preparaciónsignificativa en temas de alimentación y salud(AU)

Information on the teaching of Nutrition in Faculties of Pharmacy is compiled before and after therecent incorporation to the European Space for Higher Education (ESHE).Since the year 1990, the national guidelines for the University Degree in Pharmacy (RD 1464/1990,BOE of November 20) point to Nutrition and Food Sciences as a main topic located in the secondcycle of the degree with a 6 credits of academic load.According to Libro Blanco de Farmacia (2004) the interest of the Nutrition and Food Sciences isreinforced for Pharmacy students, being one of its professional skills: "To provide alimentary andnutritional counseling in different settings such as health centers, hospital and home". Nutrition andFood Sciences has about 8.5 to 11 credits in the Faculties of Pharmacy in Spain.Currently, after the incorporation into the ESHE with the aid of Spanish directives for universitystudies (CIN/2137/2008 of July 3) the requirements for the official university titles in Pharmacy areestablished. One competence for pharmacists is: "To provide therapeutic counseling inpharmacotherapy and diet therapy in the health-related establishments in which they work". Oneconsequence of this design is that the Faculties of Pharmacy are including Nutrition and FoodSciences among their obligatory matters.In conclusion, the pharmacist continues to have some knowledge in the arena of food, diet and health(AU)

[Assessment of calf circumference as an indicator of the risk for hyponutrition in the elderly]. / Valoración de la circunferencia de la pantorrilla como indicador de riesgo de desnutrición en personas mayores.

BACKGROUND: Undernutrition is a very common situation among elderly, that is associated with increased morbidity and mortality rates. On the other hand, calf circumference (CC) is a direct anthropometric measurement, related to fat free mass. An early detection of an elderly undernutrition situation, based on CC assessment, could contribute to prevent its development and consequences. OBJECTIVE: To analyse the relationship between CC and a possible undernutrition situation, based on the application of the Mini Nutritional Assessment (MNA) test, among Spanish subjects of 65 or more years old, including the gender and age influences. SUBJECTS AND METHODS: A cross-sectional study was carried out to assess the nutritional situation of an ambulatory population, from every area of Spanish geography (n = 22007), using the questionnaire MNA. Every subject surveyed was 65 or more years old when the test was done. RESULTS: There were statistically significant differences between subjects with a CC < 31 cm and those with CC >or= 31 cm, both men and women, in weight, height, body mass index (BMI), MNA total score and undernutrition classification. On the other hand, it was found that those elders with lower CC showed a higher undernutrition risk, both men and women, in every age range studied. CONCLUSIONS: It does exit an association between CC of Spanish subjects of 65 or more years old and the risk of developing undernutrition. That association is similar among men and women, and in all age ranges.

Valoración de la circunferencia de la pantorrilla como indicador de riesgo de desnutrición en personas mayores / Assesment of calf circumference as an undernutrition risk indicator in the elderly

Antecedentes: La desnutrición es una situación frecuente en las personas mayores, que se asocia con altas tasas de morbilidad y mortalidad. Por otro lado, la circunferencia de la pantorrilla (CP) es una medida antropométrica directa, que guarda relación con la masa libre de grasa. Una detección temprana de un estado de desnutrición en las personas mayores, basado en el test Mini Nutritional Assessment (MNA) contribuiría en muchos casos a la prevención de su desarrollo y consecuencias. Objetivo: Analizar la relación existente entre la CP y una posible situación de desnutrición basada en la aplicación del test MNA, en personas españolas mayores de 65 años, estudiando la influencia del sexo y la edad. Sujetos y métodos: Se realizó un estudio transversal para analizar la situación nutricional de una población ambulatoria de todas las zonas de la geografía española (n = 22007), mediante la aplicación del cuestionario MNA. Todas las personas encuestadas tenían 65 o más años de edad en el momento de la recogida de datos. Resultados: Existen diferencias estadísticamente significativas entre los sujetos con CP < 31 cm y aquellos con CP ≥ 31 cm, tanto en varones como en mujeres, tanto en el peso, como en la talla, índice de masa corporal (IMC), puntuación obtenida con el test MNA y la prevalencia de desnutrición. Por otro lado se observó que aquellos mayores con menor CP presentaban mayor riesgo de desnutrición, tanto en varones como en mujeres, en todos los intervalos de edad estudiados. Conclusiones: Estos resultados revelaron que existe un grado de asociación entre la CP de personas españolas de 65 o más años de edad y el riesgo de desarrollar desnutrición. Esta asociación se mantiene en ambos sexos y todos los intervalos de edad (AU)

Background: Undernutrition is a very common situation among elderly, that is associated with increased morbidity and mortality rates. On the other hand, calf circumference (CC) is a direct anthropometric measurement, related to fat free mass. An early detection of an elderly undernutrition situation, based on CC assessment, could contribute to prevent its development and consequences. Objective: To analyse the relationship between CC and a possible undernutrition situation, based on the application of the Mini Nutritional Assessment (MNA) test, among Spanish subjects of 65 or more years old, including the gender and age influences. Subjects and methods: A cross-sectional study was carried out to assess the nutritional situation of an ambulatory population, from every area of Spanish geography (n = 22007), using the questionnaire MNA. Every subject surveyed was 65 or more years old when the test was done. Results: There were statistically significant differences between subjects with a CC < 31 cm and those with CC ≥ 31 cm, both men and women, in weight, height, body mass index (BMI), MNA total score and undernutrition classification. On the other hand, it was found that those elders with lower CC showed a higher undernutrition risk, both men and women, in every age range studied. Conclusions: It does exit an association between CC of Spanish subjects of 65 or more years old and the risk of developing undernutrition. That association is similar among men and women, and in all age ranges (AU)

Nutritional assessment interpretation on 22,007 Spanish community-dwelling elders through the Mini Nutritional Assessment test.

OBJECTIVES: To evaluate the prevalence of undernutrition among community-dwelling elderly people in Spain using the Mini Nutritional Assessment (MNA) and to analyse its distribution according to age, gender and residence region. DESIGN: Cross-sectional study assessing the nutritional status of elderly persons through both the short form and the full version of the MNA test. SETTING: Pharmacy offices across the whole country (Spain) were enrolled to recruit participants. SUBJECTS: A total of 22 007 participants (8014 men and 13 993 women), aged >or=65 years, assessed during the last two months of 2005. RESULTS: According to MNA screening, 4.3 % subjects were classified as undernourished (MNA score <17) and 25.4 % were at risk of undernutrition (MNA score >or=17 to

Food consumption analysis in spanish elderly based upon the mini nutritional assessment test.

BACKGROUND/AIMS: Aged people are an increasing population group worldwide, and nutritional impairments may contribute to additional health problems. The characterization of food consumption of elderly people is a good approach to implementing adequate nutritional policies in order to improve their nutritional status. The aim of this study was to describe and analyze specific aspects of food intake based upon the Mini Nutritional Assessment (MNA) test in a representative country sample. METHODS: The survey consisted of a cross-sectional study assessing the nutritional status of 22,007 Spanish people aged 65 years or older using the MNA test. These data, including dietary information, were obtained by health professionals specifically trained to carry out the questionnaire. A multiple regression analysis was used to evaluate the contributing impact of the diet-related MNA questions on the total MNA score. RESULTS: Differences in the food choices between men and women were found, but not in the mode of feeding. Obese and non-obese individuals, categorized by a body mass index (BMI) more or less than 30, showed similar intake patterns of protein-rich foods, but differences in fruits, vegetables and fluids. On the other hand, undernourished and non-undernourished subjects, according to the MNA criteria, revealed different food consumption. Loss of appetite and mode of feeding were the items with the highest influence the MNA total score. CONCLUSIONS: While age, gender and BMI considered together are responsible for 11.3% of the total MNA score, dietary-related items can predict the 62.4% of the total MNA classification in the overall elderly Spanish population.

Inhibition of serum cholesterol oxidation by dietary vitamin C and selenium intake in high fat fed rats.

Cholesterol oxidation products (COPs) have been considered as specific in vivo markers of oxidative stress. In this study, an increased oxidative status was induced in Wistar rats by feeding them a high-fat diet (cafeteria diet). Another group of animals received the same diet supplemented with a combination of two different antioxidants, ascorbic acid (100 mg/kg rat/day) and sodium selenite (200 microg/kg rat/day) and a third group fed on a control diet. Total and individual COPs analysis of the different diets showed no differences among them. At the end of the experimental trial, rats were sacrificed and serum cholesterol, triglycerides and COPs were measured. None of the diets induced changes in rats body weight, total cholesterol and triglycerides levels. Serum total COPs in rats fed on the high-fat diet were 1.01 microg/ml, two times the amount of the control rats (0.47 microg/ml). When dietary antioxidant supplementation was given, serum total COPs concentration (0.44 microg/ml) showed the same levels than those of the rats on control diet. 7beta-hydroxycholesterol, formed non-enzymatically via cholesterol peroxidation in the presence of reactive oxygen species, showed slightly lower values in the antioxidant-supplemented animals compared to the control ones. This study confirms the importance of dietary antioxidants as protective factors against the formation of oxysterols.

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200mg/kg. Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic storage) or stored in modified atmosphere packages (MAP) containing 80% O(2):20% CO(2) or 70% N(2):30% CO(2), respectively for 7 days at 4°C. Effects on fatty acid profiles, lipid oxidation, colour and sensorial properties were investigated. α-Linolenic acid increased from 1.34% (control) to 8.91% (LO) and up to 11.2% (LGTC 200 and LGCA 200). Addition of fish oil increased levels of EPA from 0.05% (control) to 2.83% (FO), 3.02% (FGTC 200) and 2.87% (FGCA 200) and DHA levels increased from 0.04% (control) to a maximum of 1.93% (FGTC 200). Lipid oxidation was low in raw and cooked linseed oil containing sausages. GTC (200mg/kg) significantly (P<0.05) reduced lipid oxidation in raw fish oil containing sausages after 7 days of storage. Colour parameters in raw pork sausages were unaffected by the packaging atmosphere. L(∗) lightness values were lower (P<0.05) in LGTC 200 and a(∗) redness values lower (P<0.05) in LGTC 200 and FGTC 200 after 7 days of storage. Sensory scores of cooked pork sausages were unaffected by linseed oil addition. Flavour and overall acceptability scores in cooked fish oil containing sausages were improved by GTC addition. Results obtained demonstrate potential for the production of nutritionally enhanced fresh pork sausages.

[Functional components in fish and algae oils]. / Componentes funcionales en aceites de pescado y de alga.

An important area of the development of new functional foods is facussed on finding or applying food components which favour achieving a healthier lipid profile in the organism. The objective of this work was to carry out the characterisation of the lipid fraction of two oils, fish oil and algae oil, to evaluate their potential use as functional ingredients, in relation to the high molecular weight fatty acid content and the presence of sterols and other components of the unsaponificable fraction. Both oils showed a lipid fraction rich in high molecular weight polyunsaturated omega-3 fatty acids, containing a 33.75% in the fish oil and a 43.97% in the algae oil. Eicosapentaenoic acid was the major fatty acid in fish oil, whereas docosahexaenoic was the most abundant fatty acid in algae oil. The omega-6/omega-3 ratio was lower than 0.4 in both oils. In the unsaponificable fraction, algae oil had a Mold lower cholesterol content and a higher proportion of squalene than fish oil. The phytosterol content was significantly higher in the algae oil.

Componentes funcionales en aceites de pescado y de alga / Functional components in fish and algae oils

Buena parte del desarrollo de nuevos alimentos funcionales está encaminada al descubrimiento o aplicación de componentes de los alimentos que favorezcan la instauración de un perfil lipídico saludable en el organismo. El objetivo del trabajo fue realizar la caracterización de la fracción lipídica de dos tipos de aceites, de pescado y de alga, para valorar su potencial utilización como ingredientes funcionales, tanto en relación con el contenido en ácidos grasos de alto peso molecular como con la presencia de esteroles y otros componentes de la fracción insaponificable. Ambos aceites presentaron una fracción lipídica muy rica en ácidos grasos poliinsaturados ω-3 de alto peso molecular, con un 33,75% en el caso del aceite de pescado y un 43,97% en el de alga, siendo el EPA el ácido graso mayoritario en el pescado y el DHA en el alga. La relación ω-6/ω-3 fue en ambos aceites inferior a 0,4. En cuanto a la fracción insaponificable, el aceite de alga presentó un contenido 3 veces menor de colesterol y una mayor proporción de escualeno. El contenido en fitosteroles fue significativamente superior en el aceite de alga (AU)

An important area of the development of new functional foods is focussed on finding or applying food components which favour achieving a healthier lipid profile in the organism. The objective of this work was to carry out the characterisation of the lipid fraction of two oils, fish oil and algae oil, to evaluate their potential use as functional ingredients, in relation to the high molecular weight fatty acid content and the presence of sterols and other components of the unsaponificable fraction. Both oils showed a lipid fraction rich in high molecular weight polyunsaturated ω-3 fatty acids, containing a 33.75% in the fish oil and a 43.97% in the algae oil. Eicosapentaenoic acid was the major fatty acid in fish oil, whereas docosahexaenoic was the most abundant fatty acid in algae oil. The ω-6/ω-3 ratio was lower than 0.4 in both oils. In the unsaponificable fraction, algae oil had a Mold lower cholesterol content and a higher proportion of squalene than fish oil. The phytosterol content was significantly higher in the algae oil (AU)

Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.

Enrichment of dry fermented sausages with n-3 fatty acids through a partial substitution of pork backfat by deodorised fish oil resulted in improved nutritional properties with regard to conventional sausages, without affecting sensory properties and oxidation status. The developed products supplied 0.64g EPA/100g and 0.46g DHA/100g product, and showed PUFA+MUFA/SFA ratio of 1.76 and n-6/n-3 ratio of 2.97. No signs of oxidation were found in any type of sausages, control and modified. None of the dienals and trienals reported as secondary lipid oxidation products and typical for fish oil were detected in the modified sausages. Instrumental colour differences were detected, however, without relevance in the sensory analysis. The sensory evaluation panel did not find differences in general acceptability. The modified dry fermented sausages can be considered a technologically viable functional food.

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions.

Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured with a partial substitution of pork backfat by linseed oil and antioxidants. After 5 months of storage, α-linolenic acid was better preserved by vacuum and MAP (7.32 and 7.74g/100g fatty acids, respectively) than in aerobic conditions (6.15g/100g fatty acids), without significant differences to values obtained after 2 months of storage for this acid. At the end of the storage, (n-6)/(n-3) fraction in sausages with linseed oil was in all cases lower than 3, in contrast to values obtained for control products that were all higher than 15. Better PUFA/SFA ratios were also observed in modified sausages (0.6-0.7g/100g fatty acids) than control ones (0.3-0.4g/100g fatty acids). No signs of lipid oxidation measured by TBARs and peroxides were detected for modified sausages regardless the packaging system used (TBARs values lower than 0.25ppm and peroxides lower than 4meq O(2)/kg), pointing at a high effectiveness of the antioxidants. Furthermore, vacuum and MAP prevented 2,4-decadienal formation. Nutritional benefits of linseed oil and antioxidants containing products were maintained after 5 months of storage.

Óxidos de colesterol en langostinos frescos y congelados, crudos y a la plancha / Cholesterol oxidation products in fresh and frozen shrimps, raw and grilled

Los óxidos de colesterol (COPs) se relacionan con diferentes efectos tóxicos entre los que destacan su implicación en los procesos de aterosclerosis. Se estudió la presencia de óxidos de colesterol en langostinos comercializados en fresco y en congelación, tanto en crudo, como sometidos a una tecnología culinaria habitual (plancha). La determinación se realizó por cromatografía de gases acoplada a espectrometría de masas (CG-EM). En los langostinos frescos se detectaron todos los COPs analizados con excepción del 7 α-hidroxicolesterol, presentando una cantidad total de 33,15 µg COPs/g grasa. Por el contrario, en los langostinos comercializados congelados sólo se detectaron el 7-ketocolesterol y el 7ß-hidroxicolesterol, dando lugar a una cantidad total de 2,38 µg COPs/g grasa. Estos resultados indican la gran efectividad de la comercialización bajo condiciones de congelación de este tipo de alimentos en cuanto a ralentizar la formación de COPs. El tratamiento culinario incrementó el contenido de COPs en ambos tipos de langostinos, alcanzando 55,43 µg COPs/g grasa en los frescos y sólo 13,06 µg COPs/g grasa en los congelados (AU)

Cholesterol oxidation products (COPs) have been related to different toxic effects, being the atherosclerotic process one of the best known. The presence of cholesterol oxides in freshly and frozenly commercialised shrimps, both raw and grilled, was studied. The determination was made by gas chromatography-mass spectrometry (GCMS). Fresh shrimps showed significant amounts of all analysed COPs, except for 7α-hydroxycholesterol, accounting in total for 33.15 µg COPs/g fat. In contrast, in frozen commercialised shrimps only 7-ketocholesterol and 7ß-hydroxycholesterol were detected. These results point out the great effectiveness of the commercialisation of this type of products under freezing, in terms of to the minimisation of the COPs formation. The cooking method (grilling) increased the COPs content in both types of shrimps, reaching 55.43 µg COPs/g fat in fresh shrimps and only 13.06 µg COPs/g fat in frozen ones (AU)

[Cholesterol oxidation products in fresh and frozen shrimps, raw and grilled]. / Oxidos de colesterol en langostinos frescos y congelados, crudos y a la plancha.

Cholesterol oxidation products (COPs) have been related to different toxic effects, being the atherosclerotic process one of the best known. The presence of cholesterol oxides in freshly and frozenly commercialised shrimps, both raw and grilled, was studied. The determination was made by gas chromatography-mass spectrometry (GCMS). Fresh shrimps showed significant amounts of all analysed COPs, except for 7alpha-hydroxycholesterol, accounting in total for 33.15 microg COPs/g fat. In contrast, in frozen commercialised shrimps only 7-ketocholesterol and 7beta-hydroxycholesterol were detected. These results point out the great effectiveness of the commercialisation of this type of products under freezing, in terms of to the minimisation of the COPs formation. The cooking method (grilling) increased the COPs content in both types of shrimps, reaching 55.43 microg COPs/g fat in fresh shrimps and only 13.06 microg COPs/g fat in frozen ones.

Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME).

Extraction of dry cured ham volatile compounds by solid-phase microextraction (SPME) was optimized. Different fiber coatings (carboxen/polydimethylsiloxane (CAR/PDMS), divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), polydimethylsiloxane (PDMS), polydimethylsiloxane/divinylbenzene (PDMS/DVB)), times of extraction (15, 30, 60min) and sample preparation (ground samples and homogenates with NaCl saturated solution) were assayed. CAR/PDMS and DVB/CAR/PDMS fiber coatings extracted more than 100 volatile compounds and showed the highest area counts for most volatile compounds. CAR/PDMS coating extracted better those compounds whose Kovats index (KI) was lower than 980 (on average) and DVB/CAR/PDMS those with higher KI. Fifteen minutes of extraction provided a volatile compound profile with lower area counts for most compounds and qualitatively different to that obtained with 30 and 60min of extraction. Homogenates gave a different profile compared to ground samples, with lower total counts for most compounds but higher proportion of aldehydes, and presence of several compounds not found in ground samples.

Óxidos de colesterol: riesgos sanitarios y factores que condicionan su formación en alimentos / Cholesterol oxides: health risks and factors affecting their formation in food

Los óxidos de colesterol, responsables de ciertas actividades biológicas indeseables, parecen constituir un factor de riesgo en la incidencia de procesos ateroscleróticos. Estas posibles implicaciones negativas sobre la salud y su demostrada capacidad para ser absorbidos a través de la dieta han promovido el interés por la investigación de su presencia en alimentos y el estudio de la influencia de los factores que potencian su formación. Se ha podido constatar cómo el calentamiento de los alimentos, tanto durante el procesado tecnológico como en los tratamientos culinarios incrementan el contenido en óxidos de colesterol. La no disponibilidad de oxígeno y adecuadas condiciones de almacenamiento reducen la síntesis de estos compuestos (AU)