Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage

Scolari, Marco; Luzzana, Umberto; Stefani, Luciana Paula Cadore; Mentasti, T.; Moretti, V.M.; Valfrè, F.; López, Carolina Carrión; Hardy, Ronald W.

doi:10.1046/j.1365-2109.2000.00504.x

Cited by 8 publications

(12 citation statements)

References 35 publications

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“…Oxysterols formation was studied in a sample of Norse LT94 fish meal stored on a laboratory shelf: both 7β‐hydroxycholesterol and 7‐ketocholesterol increased by up to about 350% of their initial content at 42 days of storage, and then decreased. To our knowledge, these results by Scolari et al . (2000) demonstrated for the first time the occurrence of cholesterol oxidation products in fish meal.…”

Section: Application To Fish Meal and Aquafeedsmentioning

confidence: 58%

Recent advances in the development of innovative chemical methods for determining the nutritional value of fish meals and aquafeeds

Luzzana

2001

Aquaculture Research

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Aspartic acid racemization and oxysterol content have been evaluated as indicators of fish meal and aquafeed nutritional value in a series of studies reviewed in the present paper. Kinetic studies and assessment of the d‐aspartic acid content of commercial fish meals and fish feeds supported the use of the extent of racemization of this amino acid as a reliable indicator of the thermal history of fish meal. Preliminary results suggest that d‐aspartic acid could be a useful indicator of the protein nutritional value for fish, expressed by nitrogen retention or in vivo digestibility. However, species‐related differences seem to occur. Therefore, further studies are needed to evaluate the reliability of d‐aspartic acid content as an indicator of protein nutritional value affected by processing conditions. With regard to lipid quality, two major oxysterols, namely 7β‐hydroxycholesterol and 7‐ketocholesterol, have been identified and quantified in commercial fish meals. The measured levels were very low compared with the values reported in the literature for fish products, probably because of antioxidant addition during fish meal processing. An effect of storage time on cholesterol oxidation was also demonstrated in a laboratory‐scale experiment. Research needs for the future include a deeper understanding of the chemical reactions affecting the nutritional quality of aquafeeds, development of innovative and reliable chemical methods for raw material and feed quality assessment, and identification of critical control points in the manufacturing process to try to maintain the original nutritional value of raw materials.

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Section: Application To Fish Meal and Aquafeedsmentioning

confidence: 58%

Recent advances in the development of innovative chemical methods for determining the nutritional value of fish meals and aquafeeds

Luzzana

2001

Aquaculture Research

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“…20% was extracted with the oil (9). A recent study reported COP levels in 22 samples of commercial fish meals from several countries (11). It was demonstrated that the contents of 7β-hydroxycholesterol and 7-ketocholesterol ranged from 0.4 to 9.4 µg/g and 0.2 to 5.0 µg/g, respectively, in these fish meal samples.…”

Section: Resultsmentioning

confidence: 92%

“…The level of 7β-hydroxycholesterol and 7-ketocholesterol ranged from 0.4 to 9.4 µg/g and from 0.2 to 5.0 µg/g fish meal, respectively, in 22 samples of commercial fish meals from several countries (11). The authors pointed out that as a result of difficulties in determining PV, the COP content is the more accurate figure to use for describing the oxidative status of fish meal and fish feeds.…”

mentioning

confidence: 99%

Cholesterol oxidation in some processed fish products

Picková

Dutta

2003

J Americ Oil Chem Soc

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Numerous foods of animal origin are reported to contain considerable levels of cholesterol oxidation products (COP); however, very few reports are available on fish products. Levels of COP were assessed in samples of fish roe, fish oil, and fish meal. Among the fish roe samples, the smoked cod roe had the highest amount of COP, 93 μg/g lipids. Refined and bleached menhaden oil had 8 μg/g, and two experimental alkali‐refined, bleached, and deodorized herring fish oil samples contained similar amounts of COP. The range of total COP in the three fish meal samples ranged from 50 to 78 μg/g fish meal. Generally, processed fish roe contained high amounts of COP compared with refined fish oils, which had very low amounts of COP. Fish meal samples had very high amounts of COP.

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“…The presence of COPs in samples of commercial fish meals from Norway, Chile, and Peru stored at −20 °C for up to 56 d was analyzed (Scolari and others ). The authors tested for 7β‐hydroxycholesterol, 19‐hydroxycholesterol, 20α‐hydroxycholesterol, 25‐hydroxycholesterol, 5,6α‐epoxycholesterol, cholestanetriol, and 7‐ketocholesterol, but only detected 7β‐hydroxycholesterol and 7‐ketocholesterol in the evaluated samples.…”

Section: The Main Factors That Influence the Formation Of Cops In Fishmentioning

confidence: 99%

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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Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage

Cited by 8 publications

References 35 publications

Recent advances in the development of innovative chemical methods for determining the nutritional value of fish meals and aquafeeds

Recent advances in the development of innovative chemical methods for determining the nutritional value of fish meals and aquafeeds

Cholesterol oxidation in some processed fish products

Cholesterol Oxidation in Fish and Fish Products

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