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Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish
Author(s) -
Figueirêdo Bruno C.,
Bragagnolo Neura,
Skibsted Leif H.,
Orlien Vibeke
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12964
Subject(s) - pascalization , mackerel , food science , chemistry , polyunsaturated fatty acid , docosahexaenoic acid , carotenoid , scomber , cholesterol , lipid oxidation , fish products , clupea , antioxidant , fish <actinopterygii> , herring , biochemistry , fatty acid , high pressure , biology , fishery , engineering physics , engineering
Annatto and bixin, the main carotenoid of annatto seeds, were both found to inhibit cholesterol oxidation in minced herring ( Clupea harengus ) and minced mackerel ( Scomber scombrus ) 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.