Effect of Eleven Antioxidants in Inhibiting Thermal Oxidation of Cholesterol

Xu, Guihua; Liu, Donghong; Zhao, Gongling; Chen, Shiguo; Wang, Jun; Ye, Xingqian

doi:10.1007/s11746-015-2757-6

Cited by 8 publications

(8 citation statements)

References 27 publications

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“…Xu et al. () investigated the inhibitory effect of 11 antioxidants including nine phenolic compounds (rutin, quercetin, hesperidin, hesperetin, naringin, naringenin, chlorogenic acid, caffeic acid, and ferulic acid), vitamin E, and BHT in the oxidation of commercial cholesterol samples submitted to a heat treatment at 160 °C for 1 hr. All antioxidant compounds evaluated were effective in minimizing the formation of oxidized products.…”

Section: Use Of Natural Antioxidants In the Prevention Of Cholesterolmentioning

confidence: 99%

“…During thermal processing, changes such as a loss of antioxidant enzyme activity, disruption of cell membranes, which bring polyunsaturated fatty acids into contact with pro-oxidants, and thermal decomposition of hydroperoxides to pro-oxidant species are responsible for the increase in cholesterol oxidation rate (Hur et al, 2007). Many authors have investigated the instability of the cholesterol molecule during thermal processing (Ansorena et al, 2013;Barriuso et al, 2016;Derewiaka, & Molińska, 2015;Ferreira et al, 2017;Freitas, Amaral, Coutrim, Afonso, & Junqueira, 2015;Leal-Castañeda, Hernández-Becerra, Rodríguez-Estrada, & García, 2017;Saldanha, Benassi, & Bragagnolo, 2008;Tarvainen, Quirin, Kallio, & Yang, 2016;Xu et al, 2016).…”

Section: Cholesterol Oxidationmentioning

confidence: 99%

“…17, 2018 r Comprehensive Reviews in Food Science and Food Safety 1477 formations were observed in the 30-and 120-min heating times, both in the control samples and in the samples under the protective effect of the natural antioxidant, reaching 142.97 μg/g and 93.03 μg/g, respectively. Xu et al (2016) investigated the inhibitory effect of 11 antioxidants including nine phenolic compounds (rutin, quercetin, hesperidin, hesperetin, naringin, naringenin, chlorogenic acid, caffeic acid, and ferulic acid), vitamin E, and BHT in the oxidation of commercial cholesterol samples submitted to a heat treatment at 160°C for 1 hr. All antioxidant compounds evaluated were effective in minimizing the formation of oxidized products.…”

Section: Model Systemsmentioning

confidence: 99%

“…Foods of animal origin are susceptible to oxidation due to their high content of unsaturated compounds such as fatty acids and cholesterol (Hur, Park, & Joo, ; Orczewska‐Dudek, Bederska‐Łojewska, Pieszka, & Pietras, ; Tai, Chen, & Chen, ). The cholesterol present in these matrices may oxidize when exposed to favorable conditions leading to the formation of cholesterol oxidation products (COPs), thus exposing the consumer to possible adverse effects caused by the ingestion of these compounds (Barriuso, Mariutti, Ansorena, Astiasarán, & Bragagnolo, ; Xu et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Synthetic antioxidants are commonly used in food processing; nevertheless, there is an increasing interest in substituting these additives for natural extracts, such as herbs and spices that are rich in bioactive compounds (Xu et al., ). The bioactive compounds present in plant extracts possess similar or even higher antioxidant effects when compared with synthetic compounds.…”

Section: Introductionmentioning

confidence: 99%

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Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Oliveira

Ferreira

Cople

et al. 2018

Comp Rev Food Sci Food Safe

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Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

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Section: Use Of Natural Antioxidants In the Prevention Of Cholesterolmentioning

confidence: 99%