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Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.
Dantas, Natalie Marinho; de Oliveira, Vanessa Sales; Sampaio, Geni Rodrigues; Chrysostomo, Yane Sane Koppe; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Sawaya, Alexandra Christine Helena Frankland; Torres, Elizabeth Aparecida Ferraz da Silva; Saldanha, Tatiana.
Affiliation
  • Dantas NM; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil; Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil.
  • de Oliveira VS; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil.
  • Sampaio GR; Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil.
  • Chrysostomo YSK; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil.
  • Chávez DWH; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil.
  • Gamallo OD; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil.
  • Sawaya ACHF; Faculty of Pharmaceutical Science, University of Campinas, UNICAMP, Campinas, SP, Brazil.
  • Torres EAFDS; Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil.
  • Saldanha T; Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil.
Food Chem ; 352: 129334, 2021 Aug 01.
Article in En | MEDLINE | ID: mdl-33657479
Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tuna / Cholesterol / Lipids Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: Brazil Country of publication: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tuna / Cholesterol / Lipids Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: Brazil Country of publication: United kingdom