Fatty acids and cholesterol oxidation in salted and dried shrimp

Fatty acids and cholesterol oxidation in salted and dried shrimp (2005)

Authors:
USP affiliated authors: TORRES, ELIZABETH A. F. S. - FSP ; BASTOS, DEBORAH HELENA MARKOWICZ - FSP
Unidade: FSP
DOI: 10.1016/j.foodchem.2005.02.030
Subjects: LIPÍDEOS; GORDURAS; CAMARÃO; ALIMENTOS
Language: Português
Abstract: The aim of this work was to evaluate the occurrence of cholesterol oxidation products and to analyze the lipidic profile in salted dried shrimp. Fifty samples of salted dried shrimp were evaluated, and the cholesterol oxides (7ß-OH, 7a-OH, 7-Keto and 25-OH) were quantified by high-performance liquid chromatography. The cholesterol oxides: 7ß-OH (34.63 72.56 µg/g), 7a-OH (5.02 12.12µg/g), 7-Keto (7.44 32.68 µg/g) and 25-OH (2.37 22.88 µg/g) were determined in all samples analyzed. Regarding to the total cholesterol content and the average thiobarbituric acid reactive substances (TBARS) content, the results ranged from 73.88 to 247.69 mg/100 g, and 0.02 to 1.30 mgMA/kg, respectively. The fatty acids profile was: 27.48 por cento saturated, 43.90 por cento monounsaturated and 28.61 por cento polyunsaturated. The presence of cholesterol oxidation products and the values of TBARS indicate the degree of oxidation of this product, which was probably initiated by inadequate conditions of processing and storage
Imprenta:
- Publisher place: Barking
- Date published: 2005
Source:
- Título do periódico: Food chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v.96, p.344-351, 2005

Informações sobre o DOI: 10.1016/j.foodchem.2005.02.030 (Fonte: oaDOI API)

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ABNT

SAMPAIO, Geni R; BASTOS, Deborah Helena Markowicz; SOARES, Rosana A. M; QUEIROZ, Yara S; TORRES, Elizabeth Aparecida Ferraz da Silva. Fatty acids and cholesterol oxidation in salted and dried shrimp. Food chemistry, Barking, v. 96, p. 344-351, 2005. DOI: 10.1016/j.foodchem.2005.02.030.
APA

Sampaio, G. R., Bastos, D. H. M., Soares, R. A. M., Queiroz, Y. S., & Torres, E. A. F. da S. (2005). Fatty acids and cholesterol oxidation in salted and dried shrimp. Food chemistry, 96, 344-351. doi:10.1016/j.foodchem.2005.02.030
NLM

Sampaio GR, Bastos DHM, Soares RAM, Queiroz YS, Torres EAF da S. Fatty acids and cholesterol oxidation in salted and dried shrimp. Food chemistry. 2005 ;96 344-351.
Vancouver

Sampaio GR, Bastos DHM, Soares RAM, Queiroz YS, Torres EAF da S. Fatty acids and cholesterol oxidation in salted and dried shrimp. Food chemistry. 2005 ;96 344-351.