Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 24
Filtrar
Mais filtros

País/Região como assunto
País de afiliação
Intervalo de ano de publicação
1.
Compr Rev Food Sci Food Saf ; 17(6): 1465-1483, 2018 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-33350141

RESUMO

Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

2.
Food Res Int ; 173(Pt 1): 113314, 2023 11.
Artigo em Inglês | MEDLINE | ID: mdl-37803625

RESUMO

Canned fish is one of the most popular forms of fish consumption due to its high nutritional value, availability, and practicality. However, canning may induce lipid oxidation. Thus, this study provides in-depth information on the impact of high temperatures applied during canning on fish lipids. The thermo-oxidation is evidenced, for example, by the high levels of both primary and secondary oxidation products determined in fish after canning, as well as the presence of harmful compounds such as cholesterol oxides. Given the role of lipid oxidation in canned fish, this study also presents a comprehensive review on using natural antioxidants to control it. The antioxidant properties of common liquid mediums (vegetable oils and sauces) are highlighted. Moreover, adding algae extracts, spices, and condiments to the liquid medium to enhance its antioxidant potential has been considered, while the exploitation of by-products and wastes from the food industry also emerges as a suitable strategy. Besides the promising results, these practices may promote positive impacts on other quality parameters (e.g. water and oil holding capacities, texture, microbiological growth). However, further studies are needed, including research on aspects related to safety, effective concentrations and application methods, without ignoring consumers' sensory acceptance.


Assuntos
Antioxidantes , Alimentos Marinhos , Animais , Oxirredução , Óleos de Plantas , Peixes
3.
Food Chem ; 403: 134347, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36179636

RESUMO

The effect of adding pink pepper (Schinus terebinthifolius Raddi) fruits during sardines canning to minimize cholesterol oxidation were investigated. Canning resulted in an exchange of fatty acids, cholesterol and cholesterol oxides between fish muscle and liquid medium (soybean oil). It also induced lipid oxidation, which was demonstrated by the degradation of fatty acids and the formation of cholesterol oxides. Cholesterol oxides increased from 39.53 ± 2.14 µg/g (raw sardines) to 116.04 ± 0.78 µg/g (control sardines) after canning. However, lower levels were found in samples with pink pepper. Additionally, chromatographic analyses showed the migration of compounds (phenolic acids, flavonoids, tannins, terpenes) from pink pepper to sardines, indicating the constituents that could have contributed to its antioxidant properties. Thus, pink pepper may be highlighted as a suitable additive to reduce the intake of cholesterol oxides, minimizing the loss of nutritional quality in canned fish.


Assuntos
Anacardiaceae , Piper nigrum , Animais , Anacardiaceae/química , Ácidos Graxos/análise , Óxidos , Alimentos Marinhos/análise , Colesterol
4.
Food Res Int ; 151: 110864, 2022 01.
Artigo em Inglês | MEDLINE | ID: mdl-34980400

RESUMO

This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against cholesterol oxidation in grilled sardines (Sardinella brasiliensis) was also investigated. Ultra-high Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UHPLC-ESI-MS) analyses revealed the presence of phenolic acids (caffeic, chlorogenic, and ferulic acids) and flavonoids (apigenin, kaempferol, catechin) in the herbs. Higher levels of phenolics (2.10 ± 0.02 mg GAE/g) and carotenoids (205.95 ± 0.17 µg/g) were determined in parsley extracts. Moreover, parsley also presented higher antioxidant capacity by DPPH (59.21 ± 0.07 %) and ORAC (109.94 ± 18.7 µM TE/g) than the other herbs. In vivo analyses demonstrated that the herbs' extracts decreased the damage on Saccharomyces cerevisiae cells exposed to H2O2, except the chives extract at 10 µg/mL. Higher levels of cholesterol oxidation products (COPs) were determined after grilling. The total COPs increased from 61.8 ± 0.7 (raw fish) to 139.7 ± 10.1 µg/g (control). However, the addition of herbs effectively reduced cholesterol oxides formation, this effect was more pronounced in fish containing 4% parsley and 4% cheiro-verde. Promising results were found for cheiro-verde; however, it did not present synergic antioxidant effects.


Assuntos
Cebolinha-Francesa , Petroselinum , Animais , Antioxidantes/farmacologia , Colesterol , Peróxido de Hidrogênio , Extratos Vegetais/farmacologia
5.
Food Res Int ; 156: 111199, 2022 06.
Artigo em Inglês | MEDLINE | ID: mdl-35651051

RESUMO

This study evaluated the protective effect of parsley (Petroselinum crispum Mill.) against lipid and cholesterol oxidation in omelets prepared by air frying, pan frying, and microwaving. The bioactive composition and in vitro antioxidant capacity of parsley extract was characterized. Compounds such as phenolic acids and their derivatives (p-coumaric acid, p-coumaric acid 4-O-hexoside) and flavonoids (apigenin 7-glucoside, quercetin-O-pentosyl-hexoside) were identified in parsley by UHPLC-ESI-MS. Moreover, the presence of these bioactive constituents was investigated in omelets. Cooking induced lipid oxidation and increased the level of cholesterol oxidation products (COPs) in control omelets, which was more pronounced after air frying and microwaving. The total content of COPs increased from 40.69 ± 2.26 µg/g (raw) to 821.05 ± 13.77 µg/g (air frying), 805.21 ± 14.50 µg/g (microwaving), and 311.07 ± 13.84 µg/g (pan frying). The addition of parsley proved to be effective reducing COPs formation, mainly in air-fried samples with 0.75% parsley (81.73% of protection). Chromatographic analyses revealed the thermo-degradation of parsley compounds, since only two flavonoids detected in parsley were found in omelets containing the herb after cooking. Nonetheless, these findings indicate the potential application of parsley as a natural inhibitor of cholesterol and lipid oxidation in food systems such as omelets.


Assuntos
Antioxidantes , Petroselinum , Antioxidantes/química , Colesterol/química , Flavonoides , Oxirredução
6.
Food Chem ; 352: 129334, 2021 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-33657479

RESUMO

Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.


Assuntos
Colesterol/química , Lipídeos/análise , Atum/metabolismo , Animais , Ácidos Graxos/análise , Temperatura Alta , Oxirredução , Alimentos Marinhos/análise
7.
Food Res Int ; 132: 109091, 2020 06.
Artigo em Inglês | MEDLINE | ID: mdl-32331636

RESUMO

This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180 °C). High temperatures reduced the amount of essential polyunsaturated fatty acids and caused the formation of oxidized products. Total cholesterol oxides content increased from 58.9 ± 0.26 to 577.5 ± 2.14 µg/g oil, after heating at 180 °C. However, aroeira significantly protected lipids from oxidation. Although the synthetic antioxidant applied as standard (butylated hydroxytoluene) showed greater results, it was used in the maximum concentration permitted by Brazilian legislation (0.01%), suggesting that aroeira fruit could be used as a natural antioxidant for the food industry. The protective effect of aroeira may be correlated to its antioxidant capacity and the presence of bioactive compounds which were identified by UHPLC-ESI-MS in the aroeira extract.


Assuntos
Anacardiaceae/química , Colesterol/metabolismo , Ácidos Graxos Insaturados/metabolismo , Óleos de Peixe/análise , Frutas/química , Extratos Vegetais/farmacologia , Alimentos Marinhos/análise , Animais , Antioxidantes/farmacologia , Brasil , Hidroxitolueno Butilado , Colesterol/análise , Ácidos Graxos , Ácidos Graxos Insaturados/análise , Peixes , Oxirredução , Temperatura
8.
J Food Sci ; 85(8): 2416-2426, 2020 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-32681539

RESUMO

This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and ß-carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra-high performance liquid chromatography-electrospray by ionization-mass spectrometry (UHPLC-ESI-MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at -18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. PRACTICAL APPLICATION: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.


Assuntos
Antioxidantes/farmacologia , Colesterol/química , Peixes , Alimentos Congelados/análise , Alho/química , Cebolas/química , Animais , Produtos Biológicos , Colesterol/análise , Culinária/métodos , Ácido Linoleico , Espectrometria de Massas , Oxirredução , Fenóis/análise , Extratos Vegetais/farmacologia
9.
Food Chem ; 315: 126274, 2020 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-32007814

RESUMO

Schinus terebinthifolius Raddi fruit, known as Brazilian pepper or aroeira, is a natural source of bioactive compounds. However, studies about the antioxidant and nutritional contribution of this fruit in food systems are limited. Regarding the presence of bioactive compounds, flavonoids showed the highest level (10.33 ± 0.34 mg QE/g), and potential antioxidant components such biflavonoids were determined by ultra-high performance liquid chromatography/electrospray ionization mass spectrometry. The aroeira fruit extract showed antioxidant potential in DPPH (42.68 ± 0.05%), ORAC (43.40 ± 6.22 µM TE/g) and ß- carotene/linoleic acid (61.41 ± 5.30%) assays. Besides that, in vivo analyses demonstrated the ability of aroeira extracts to decrease the damage caused by oxidative stress promoted by H2O2 in Saccharomyces cerevisiae cells. Thus, the presence of phytochemicals with functional properties and the antioxidant capacity of aroeira fruit indicate its use as a potential natural antioxidant for the food industry.


Assuntos
Anacardiaceae/química , Antioxidantes/química , Compostos Fitoquímicos/química , Extratos Vegetais/química , Biflavonoides/química , Cromatografia Líquida de Alta Pressão , Frutas/química , Espectrometria de Massas
10.
Nutrients ; 10(7)2018 Jun 26.
Artigo em Inglês | MEDLINE | ID: mdl-29949855

RESUMO

We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein, cooked whole mung bean, and germinated mung bean. After 28 days, we found reduced plasma concentrations of total cholesterol and non-HDL cholesterol, increased faecal cholesterol excretion, and reduced levels of asparagine aminotransferase and alanine aminotransferase enzymes in the liver. Reduction in hepatic lipid deposition was observed between each of the mung bean groups relative to the casein group. In addition, the animals of the geminated mung bean group showed a lack of inflammatory infiltrate and better vascularisation of the hepatic tissue. Results from this study show significant hypocholesterolemic and liver-protective properties of the mung bean, which are further enhanced after germination.


Assuntos
Ração Animal , Colesterol na Dieta/sangue , Culinária , Germinação , Hipercolesterolemia/dietoterapia , Fígado/metabolismo , Sementes/metabolismo , Vigna/metabolismo , Alanina Transaminase/sangue , Fenômenos Fisiológicos da Nutrição Animal , Animais , Biomarcadores/sangue , Cricetinae , Modelos Animais de Doenças , Fezes/química , Temperatura Alta , Hipercolesterolemia/sangue , Hipercolesterolemia/patologia , Hipercolesterolemia/fisiopatologia , Fígado/patologia , Masculino , Modelos Animais , Estado Nutricional , Valor Nutritivo , Sementes/crescimento & desenvolvimento , Fatores de Tempo , Transaminases/sangue , Vigna/crescimento & desenvolvimento
11.
Lipids ; 42(7): 671-8, 2007 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-17492472

RESUMO

Fresh fillets of Atlantic hake were stored at -18 degrees C for 120 days and changes in lipid composition and the formation of cholesterol oxidation products (COP) during storage and subsequent grilling were evaluated. Fresh hake showed low COP levels (8.0 microg/g, dry basis); however, a significant increase in COP (P < 0.02) and a concomitant decrease in the cholesterol and polyunsaturated fatty acids content during frozen storage and after grilling were observed. The main cholesterol oxides present in the analyzed samples were: 19-Hydroxycholesterol, 24(S)-hydroxycholesterol, 22(S)-hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol and 7-Ketocholesterol. The oxides which were more influenced by the thermal treatment were 24(S)-OH and 25(R)-OH; however, after 120 days of storage 7-ketocholesterol was the main product formed. Frozen storage and subsequent grilling under domestic conditions are important factors in damage of cholesterol and unsaturated fatty acids levels, with consequent production of cholesterol oxides, although the mechanism of the formation of these compounds by the different processes is probably different.


Assuntos
Colesterol/análise , Ácidos Graxos Insaturados/análise , Manipulação de Alimentos/métodos , Alimentos Congelados/análise , Carne/análise , Óxidos/análise , Animais , Colesterol/química , Temperatura Baixa , Culinária , Ácidos Graxos Insaturados/química , Peixes , Hidroxicolesteróis/análise , Hidroxicolesteróis/química , Cetocolesteróis/análise , Cetocolesteróis/química , Oxirredução
12.
J Food Sci ; 82(12): 2823-2831, 2017 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-29125626

RESUMO

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 µg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. PRACTICAL APPLICATION: Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants.


Assuntos
Colesterol/química , Culinária/métodos , Ácidos Graxos/química , Produtos Pesqueiros/análise , Aditivos Alimentares/análise , Petroselinum/química , Allium/química , Animais , Antioxidantes/química , Culinária/instrumentação , Peixes , Temperatura Alta , Humanos , Lipídeos/química , Oxirredução
13.
J Agric Food Chem ; 54(12): 4107-13, 2006 Jun 14.
Artigo em Inglês | MEDLINE | ID: mdl-16756333

RESUMO

A simple, fast, and sensitive method for the extraction through direct saponification, separation, quantification, and identification of 12 cholesterol oxidation products (COPs) and cholesterol in a single isocratic, normal-phase, high-performance liquid chromatography (HPLC) was developed. Three detectors were compared for determination of COPs and cholesterol in fish samples: refractive index (RI), ultraviolet (UV), and atmospheric pressure chemical ionization mass spectrometry (APCI-MS). The results did not show significant differences (p > 0.05) between the concentration of the cholesterol oxides and cholesterol obtained with these detectors. The present study demonstrated the presence of 19-hydroxycholesterol, 22"R"-hydroxycholesterol, 22"S"-hydroxycholesterol, 24"S"-hydroxycholesterol, and 25"R"-hydroxycholesterol for the first time in fish samples.


Assuntos
Colesterol/análise , Colesterol/química , Cromatografia Líquida de Alta Pressão/métodos , Peixes , Análise de Alimentos , Animais , Cromatografia Líquida de Alta Pressão/instrumentação , Hidroxicolesteróis/análise , Oxirredução
14.
J Food Sci ; 80(12): R2627-39, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26555783

RESUMO

Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.


Assuntos
Colesterol/metabolismo , Peixes/metabolismo , Peroxidação de Lipídeos , Animais , Produtos Pesqueiros/análise , Humanos , Oxirredução
15.
Hig. Aliment. (Online) ; 33(288/289): 569-573, abr.-maio 2019. tab, ilus
Artigo em Português | LILACS, VETINDEX | ID: biblio-1481998

RESUMO

O manjericão (Ocimum basilicum L.) é uma erva com ampla aplicação na culinária e relevante valor nutricional. Neste contexto, este trabalho determinou a composição centesimal e a capacidade antioxidante de folhas de manjericão orgânico. Foi determinada a seguinte composição centesimal em base seca: proteínas 43,57 ± 0,35 g/100g, lipídios 17,58 ± 1,05 g/100g, carboidratos 17,14 ± 0,51 g/100g e cinzas 21,70 ± 0,08 g/100g. A capacidade antioxidante foi determinada pela quantificação dos fenólicos totais (18,10±0,17 mg AGE/g) e do percentual de desativação do radical DPPH (89,16%). Teores de clorofila e carotenoides totais também foram quantificados. Os resultados apontam o potencial nutricional do manjericão analisado, onde a presença de compostos bioativos pode caracterizar a atividade antioxidante observada.


Assuntos
Antioxidantes/química , Ocimum basilicum/química , Valor Nutritivo , Alimentos Orgânicos , Escala Centesimal
16.
Rev. chil. nutr ; 46(4): 420-428, ago. 2019. tab
Artigo em Inglês | LILACS | ID: biblio-1013806

RESUMO

ABSTRACT Nowadays consumers are more concerned about food quality as well as how food is produced. Moreover, consumer demand for more natural, nutritious, safer to eat, and environmentally sustainable food has drawn attention to alternative breeding systems, such as a free-range system. Hens' eggs represent a rich source of important nutrients, including lipids and carotenoids. A detailed characterization of the nutritional and lipid profile of free-range chicken eggs from family farms was carried out. The chemical composition of the free-range egg yolks confirmed the advantages of this farming system, as a relevant source of unsaturated fatty acids and carotenoids, functional compounds in the human diet. These findings can help improve income generation, food supplementation, and consolidation of the family farming system.


RESUMEN Cada vez más los consumidores se preocupan por la calidad de los alimentos, así como tambien de como ellos son producidos. Además, la demanda de los consumidores por alimentos más naturales, nutritivos, más seguros para el consumo y ambientalmente sostenibles ha llamado la atención a sistemas de cría de alternativa, como el sistema de gallina del campo. Los huevos de gallinas representan una fuente rica de sustancias nutritivas importantes, incluyendo lípidos y carotenoids. Fue realizada una caracterización detallada de los nutrientes y del perfil lipídicos de huevos de gallinas del campo de agricultores familiares. La composición química de yemas de gallinas del campo confirmó las ventajas de este sistema de producción, como una fuente importante compuestos funcionales como ácidos grasos insaturados y carotenoides, en la dieta humana. Además, estos hallados pueden ayudar a mejorar la generación de ingreso, la suplementación de alimentos y la consolidación de sistema de agricultura familiar.


Assuntos
Brasil , Carotenoides , Qualidade dos Alimentos , Galinhas , Colesterol , Gema de Ovo , Ovos , Ácidos Graxos , Fazendas
17.
Hig. Aliment. (Online) ; 33(288/289): 1040-1044, abr.-maio 2019. tab
Artigo em Português | LILACS, VETINDEX | ID: biblio-1482095

RESUMO

O efeito da adição de cinco níveis de azeite de oliva na fração lipídica de kaftas de carne caprina foi avaliado. A adição de azeite na formulação dos produtos cárneo ocasionou a elevação dos teores de lipídios totais, com variações de 3,54±0,22 a 12,07±0,12 g/100g. Os principais ácidos graxos identificados foram: ácido oleico (46,42±0,30 a 51,13±0,19 g/100g), palmítico (17,15±0,08 a 20,35±0,05 g/100g) e esteárico (11,48±1,01 a 14,76±2,51 g/100g). Os resultados demonstraram a influência da adição do azeite na fração lipídica, embora a adição do azeite tenha acarretado o aumento dos teores de lipídios totais, o incremento observado foi no conteúdo de ácido oleico, principal ácido graxo constituinte do azeite de oliva. Desta forma, observou-se a melhora na qualidade nutricional das kaftas, devido às propriedades funcionais deste ácido graxo.


Assuntos
Animais , Azeite de Oliva/administração & dosagem , Azeite de Oliva/efeitos adversos , Lipídeos/análise , Produtos da Carne/análise , Ácidos Graxos/análise , Ruminantes
18.
Hig. Aliment. (Online) ; 33(288/289): 1371-1375, abr.-maio 2019. tab
Artigo em Português | LILACS, VETINDEX | ID: biblio-1482164

RESUMO

Coloríficos produzidos artesanalmente e comercializados em Teresina, Piauí, Brasil, foram avaliados quanto à composição centesimal e o perfil de ácidos graxos. Foi determinada a seguinte composição: umidade (de 8,32±0,02 a 13,31±0,02 g/100g), cinzas (0,60±0,00 a 3,34±0,01 g/100g), proteínas (5,20±0,01 a 10,37±0,02 g/100g), lipídios (1,97±0,01 a 9,90±0,00 g/100g) e carboidratos (68,80 a 85 g/100g). Teores mais elevados foram determinados para os ácidos graxos poli-insaturados, seguidos dos monoinsaturados e saturados, respectivamente, predominando o ácido linoleico. As amostras apresentaram grande variação para um mesmo parâmetro no quesito composição centesimal, demonstrando a falta de padronização dos produtos. Além disso, elevados teores de ácidos graxos poli-insaturados destacam o valor nutricional da fração lipídica dos coloríficos.


Assuntos
Colorífico , Composição de Alimentos , Ácidos Graxos/análise , Fenômenos Químicos , Valor Nutritivo
19.
Hig. Aliment. (Online) ; 33(288/289): 1733-1737, abr.-maio 2019. tab, ilus
Artigo em Português | LILACS, VETINDEX | ID: biblio-1482393

RESUMO

O colorífico é um tempero a base de urucum amplamente utilizado com o intuito de fornecer cor e sabor aos alimentos. Dezoito amostras de coloríficos produzidos artesanalmente e comercializados em mercados de Teresina, Piauí, Brasil, foram avaliadas quanto à qualidade microbiológica. Considerando a RDC n°12/2001, foi realizada a determinação quantitativa de Salmonella e bactérias do grupo coliformes totais e termotolerantes. Das amostras analisadas, duas apresentaram valores diferentes dos estimados pela legislação, que determina ausência de Salmonella e presença de até 5x102 para coliformes termotolerantes, contudo estas ainda se enquadraram dentro dos padrões exigidos. Embora tenham demonstrado bons resultados, os resultados destacam a necessidade do emprego das boas práticas higiênicas e sanitárias para a produção de coloríficos.


Assuntos
Carga Bacteriana , Colorífico , Microbiologia de Alimentos , Inocuidade dos Alimentos
20.
J Nutr Biochem ; 24(3): 505-15, 2013 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-22749134

RESUMO

In HER-2-overexpressing breast cells, HER-2 receptors exist on the cell surface as monomers, homodimers and heterodimers. For signal activation and transduction to occur, HER-2 must be localized to lipid rafts. Therefore, we hypothesized that the amount of lipid rafts on the cell membrane would be a factor in HER-2 signaling. To test this, we used HB4a (an untransformed human mammary epithelial cell line) and HB4aC5.2 cells. HB4aC5.2 cells are HB4a derivatives that have been transfected with five copies of pJ5E.c-ErbB-2 and express approximately 900 times more HER-2 than HB4a cells. In these cells, HER-2 overexpression was accompanied by increased lipid rafts in cell membranes, a hyperactivation of downstream Akt and ERK1/2 proteins, and an increased rate of cell growth compared to HB4a. In addition, HER-2 overexpression was associated with an increased activation of FASN, a key enzyme involved in cellular lipogenesis. Its final product, palmitate, is frequently used to synthesize lipid rafts. We further hypothesized that treatment with docosahexaenoic acid (DHA), an omega-3 fatty acid, would disrupt the lipid rafts and lead to a growth arrest. In HB4aC5.2 cells, but not HB4a cells, we found that DHA treatment disrupted lipid raft; inhibited HER-2 signaling by decreasing activation of Akt, ERK1/2 and FASN proteins; and induced apoptosis. Although little is known about lipid rafts, our data support the idea that disturbances in these microdomains induced by DHA may represent a useful tool for controlling the signaling initiated by HER-2 receptors and its therapeutic potential in the treatment of HER-2 positive breast cancer.


Assuntos
Apoptose/efeitos dos fármacos , Ácidos Docosa-Hexaenoicos/farmacologia , Células Epiteliais/efeitos dos fármacos , Microdomínios da Membrana/efeitos dos fármacos , Receptor ErbB-2/genética , Western Blotting , Mama/citologia , Mama/metabolismo , Linhagem Celular Transformada , Proliferação de Células/efeitos dos fármacos , Células Epiteliais/metabolismo , Feminino , Humanos , Lipogênese , Glândulas Mamárias Humanas/citologia , Microdomínios da Membrana/metabolismo , Microscopia Confocal , Proteína Quinase 3 Ativada por Mitógeno/genética , Proteína Quinase 3 Ativada por Mitógeno/metabolismo , Proteínas Proto-Oncogênicas c-akt/genética , Proteínas Proto-Oncogênicas c-akt/metabolismo , Receptor ErbB-2/metabolismo , Transdução de Sinais
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA