Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish. Issue 8 (28th July 2015)

• Record Type: Journal Article
• Authors: Figueirêdo, Bruno C.; Bragagnolo, Neura; Skibsted, Leif H.; Orlien, Vibeke
• Is Part Of: Journal of food science. Volume 80:Issue 8(2015)
• Page Start: C1646
• Page End: C1653
• Publication Date: 2015-07-28
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12964
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Annatto and bixin, the main carotenoid of annatto seeds, were both found to inhibit cholesterol oxidation in minced herring (<italic>Clupea harengus</italic>) and minced mackerel (<italic>Scomber scombrus</italic>) during high pressure processing (600 MPa for 10 min) and subsequent chilled storage for 2 wk, a treatment which otherwise increased the content of cholesterol oxidation products above a critical limit for human consumption. Annatto but not bixin reduced the loss of docosahexaenoic acid caused by high pressure processing of herring from 12% to 7%, an effect assigned to antioxidative effects of phenolic compounds in annatto, while bixin as a carotenoid binds to membranes protecting membrane cholesterol.</p> </abstract>