Effects of Antioxidants and Packing on Cholesterol Oxidation in Processed Anchovy during Storage

Shozen, Kei-ichi; Ohshima, Toshiaki; Ushio, Hideki; Takiguchi, Akihide; Koizumi, Chiaki

doi:10.1006/fstl.1996.0129

Cited by 23 publications

(28 citation statements)

References 20 publications

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“…The presence of the double unsaturated linoleate had an important effect on the formation of oxysterols, except of prooxidants (Echarte, Conchillo, Ansorena, & Astrisaran, 2004). 7-Keto-C and 7b-OH-C are recognized as the main COPs generated during storage of meats products (Baggio, Miguel, & Bragagnolo, 2005;Shozen et al, 1997). In this work, significant amount of 7a-OH-C was also found.…”

Section: Resultsmentioning

confidence: 51%

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Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat

Flaczyk¹,

Rudzińska²,

Wąsowicz³

et al. 2006

Food Research International

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Section: Resultsmentioning

confidence: 51%

“…The application of antioxidants (AHC and BHT) in meatballs was not effective in decreasing the rate of formation of cholesterol oxides in the initial stages of storage. Such a relationship with another synthetic antioxidant -butylated hydroxyanisole (BHA) in anchovy was observed by Shozen, Ohshima, Ushio, Takiguchi, and Koizumi (1997).…”

Section: Resultsmentioning

confidence: 77%

Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat

Flaczyk¹,

Rudzińska²,

Wąsowicz³

et al. 2006

Food Research International

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“…The latter was often found to be a better antioxidant in pure liquidphase systems, especially when comparisons were made using high concentrations. The antioxidant effect of α-tocopherol against cholesterol oxidation has been studied in models of diverse complexity, such as spray-dried egg yolk, fish oil, sunflower oil, and palm oil (Li et al, 1996), or dehydrated and powdered anchovy (Shozen et al, 1997). For all these models, α-tocopherol has been identified as the most effective antioxidant, with better activity than other antioxidants, such as BHA or BHT.…”

Section: Inhibition Of Oxysterol Formation the Role Of Antioxidantsmentioning

confidence: 99%

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

Valenzuela

Sanhueza²,

Nieto³

2003

Biol. Res.

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BIOLOGICAL IMPORTANCE OF CHOLESTEROLSterol cholesterol (cholest-5-en-ß-ol) is an essential metabolite required for major biological functions, such as the cell membrane structure where the steroid f o r m s , t o g e t h e r w i t h p h o s p h o l i p i d molecules, the integral part of the lipid b i l a y e r ( S p e c t o r & Y o r e k , 1 9 8 5 ) . Cholesterol is inserted into membrane bilayers with its long axis perpendicular to the plane of the membrane, preventing the crystallization of fatty acyl chains by fitting b e t w e e n t h e m ( Y e a g l e , 1 9 8 5 ) a n d modifying the activity of membranebounded enzymes (Valencia et al., 1999). Cholesterol also provides the structural scaffolding for the synthesis of steroids a n d s t e r o i d h o r m o n e s , a n d f o r t h e biosynthesis of bile and bile acid salts. Sterol plays also an important role in embryonic development (Roux et al., 2000). ABSTRACTCholesterol is a molecule with a double bond in its structure and is therefore susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly-consumed foods and are formed during their manufacture and/or processing. Concern about oxysterols consumption arises from the potential cytotoxic, mutagenic, atherogenic, and possibly carcinogenic effects of some oxysterols. Eggs and egg-derived products are the main dietary sources of oxysterols. Thermally-processed milk and milk-derived products are another source of oxysterols in our diet. Foods fried in vegetable/animal oil, such as meats and French-fried potatoes, are major sources of oxysterols in the Western diet. Efforts to prevent or to reduce cholesterol oxidation are directed to the use of antioxidants of either synthetic or natural origin. Antioxidants are not only able to inhibit triglyceride oxidation, some of them can also inhibit cholesterol oxidation. Among synthetic antioxidants 2,6-ditertiarybutyl-4-methylphenol (BHT), and tertiary butylhydroquinone (TBHQ) can efficiently inhibit the thermalinduced oxidation of cholesterol. Some natural antioxidants, such as alpha-and gamma-tocopherol, rosemary oleoresin extract, and the flavonoid quercetin, show strong inhibitory action against cholesterol oxidation.

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“…However, according to a large number of studies, these techniques, besides the thermal preparation for consumption, lead to oxidative degradation of cholesterol. These studies have shown a relationship between the presence of polyunsaturated fatty acids and the formation of cholesterol oxides during the processing of fish (Osada and others ; Ohshima and others ; Shozen and others ; Lee and others ; Saldanha and Bragagnolo ; Oliveira and Lira ; Sancho and others ; Cardenia and others ; Medina‐Meza and others ). Polyunsaturated fatty acids are extremely susceptible to oxidation even under mild environmental conditions, forming free radicals that will accelerate the lipid chain oxidation processes (Frankel ), yielding COPs.…”

Section: Cholesterol Oxidation Products In Processed Fishmentioning

confidence: 97%

Cholesterol Oxidation in Fish and Fish Products

Dantas

Sampaio

Ferreira

et al. 2015

Journal of Food Science

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Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.

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Effects of Antioxidants and Packing on Cholesterol Oxidation in Processed Anchovy during Storage

Cited by 23 publications

References 20 publications

Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat

Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

Cholesterol Oxidation in Fish and Fish Products

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