de Oliveira Vanessa Sales, Cháves Davy Willian Hidalgo, Gamallo Ormindo Domingues, Sawaya Alexandra Christine Helena Frankland, Sampaio Geni Rodrigues, Castro Rosane Nora, Torres Elizabeth Aparecida Ferraz da Silva, Saldanha Tatiana
Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
Department of Pharmaceutical Science, Institute of Biology, University of Campinas, Unicamp, Campinas, SP, Brazil.
Food Res Int. 2020 Jun;132:109091. doi: 10.1016/j.foodres.2020.109091. Epub 2020 Feb 14.
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.
本研究评估了在加热（150和180°C）过程中，添加磨碎的巴西胡椒（Schinus terebinthifolius Raddi）果实对含沙丁鱼油（巴西沙丁鱼）的模型体系中脂肪酸和胆固醇氧化的保护作用。高温降低了必需多不饱和脂肪酸的含量，并导致氧化产物的形成。在180°C加热后，总胆固醇氧化物含量从58.9±0.26μg/g油增加到577.5±2.14μg/g油。然而，巴西胡椒显著保护脂质免受氧化。尽管作为标准使用的合成抗氧化剂（丁基羟基甲苯）显示出更好的效果，但它是按照巴西法规允许的最大浓度（0.01%）使用的，这表明巴西胡椒果实可作为食品工业的天然抗氧化剂。巴西胡椒的保护作用可能与其抗氧化能力以及通过超高效液相色谱-电喷雾电离质谱法（UHPLC-ESI-MS）在巴西胡椒提取物中鉴定出的生物活性化合物的存在有关。
