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:
- Source:
- Título do periódico: Food chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v.96, p.344-351, 2005
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SAMPAIO, Geni R et al. Fatty acids and cholesterol oxidation in salted and dried shrimp. Food chemistry, v. 96, p. 344-351, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.02.030. Acesso em: 25 abr. 2024. -
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 [Internet]. Food chemistry. 2005 ;96 344-351.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2005.02.030 -
Vancouver
Sampaio GR, Bastos DHM, Soares RAM, Queiroz YS, Torres EAF da S. Fatty acids and cholesterol oxidation in salted and dried shrimp [Internet]. Food chemistry. 2005 ;96 344-351.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2005.02.030 - Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions
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Informações sobre o DOI: 10.1016/j.foodchem.2005.02.030 (Fonte: oaDOI API)
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