Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish | Zendy

Figueirêdo Bruno C. | Zendy; Bragagnolo Neura | Zendy; Skibsted Leif H. | Zendy; Orlien Vibeke | Zendy

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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.

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