Solanum sessiliflorum (mana‐cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid

Abstract

Harmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana-cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%).Practical applications: Antioxidant properties of this solvent free natural extract make MCE a potential good ingredient in food products containing highly polyunsaturated lipids to protect them from oxidation and in food products lacking polyunsaturated lipids to protect cholesterol from oxidation.

Oxysterols formation: A review of a multifactorial process

“…In our studies, the effect of the presence of different surrounding lipids against sterols oxidation was analysed (20,22,24,25 In addition, we also tried to statistically describe sterol degradation during thermal treatment.…”

“…Consequently, a diversity of experimental approaches can be found, from fully modelled studies where only chemical standards are used as components of the experiments (14,15), to intermediate model systems, where chemical standards are mixed within foods (16)(17)(18). This paper aims to evaluate the effect of different factors involved in sterols oxidation, gathering recently published data from our research group (19)(20)(21)(22)(23)(24)(25). Four different sterols were evaluated in this report focusing on the effect of the heating treatment, the unsaturation degree of the surrounding lipids and also the presence of antioxidants in sterol oxidation.…”

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

“…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).…”

“…Moreover, cholesterol oxides represent a problem in public health. The incorporation of antioxidants in foods is a strategy to reduce the risks represented by the consumption of these compounds (Armenteros, Morcuende, Ventanas, & Estévez, ; Barriuso et al., ; Barriuso, Ansorena, Calvo, Cavero, & Astiasarán, ; Islam, Khan, & Islam, ; Maqsood, Benjakul, & Shahidi, ; Palloza et al., ; Valenzuela, Sanhueza, & Nieto, ).…”

“…The bioactive compounds present in plant extracts possess similar or even higher antioxidant effects when compared with synthetic compounds. Furthermore, they present additional nutritional benefits to health and are rapidly assimilated by the organism (Barriuso et al, 2016;Embuscado, 2015). Thus, the addition of natural antioxidants represents an alternative to prevent the loss of the nutritional and sensory quality of foods due to lipid oxidation reactions (Karre, Lopez, & Getty, 2013;Lee, Chien, & Chen, 2008;Mi, Guo, & Li, 2016;Rahila et al, 2018;Shahidi & Zhong, 2010;Valenzuela, Sanhueza, Alonso, Corbari, & Nieto, 2004).…”