کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564362 1330935 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté
چکیده انگلیسی

The aim of this study was to determine whether supplemental addition of coenzyme Q10 and ascorbic acid or α-tocopherol, either alone or together, can prevent oxidative damage in chicken liver pâté, as reflected by reduced formation of cholesterol oxidation products (COPs) and by preservation of sensorial quality. Separate groups of chicken liver pâtés had no supplements (control) or were supplemented with coenzyme Q10 (0.2 g/kg) and either ascorbic acid (2 g/kg) or α-tocopherol (0.2 g/kg), or both. All products were pasteurised (82 °C) or sterilised (121 °C). Four COPs were found: 7α-, 7β-, 20α- and 25-hydroxycholesterol. The COP radical scavenger function of coenzyme Q10 (control, 5.16 mg/kg; plus Q10, 3.94 mg/kg) and the synchronous actions of coenzyme Q10 and α-tocopherol (2.6 mg/kg) were confirmed in sterilised pâtés. Generally, in pasteurised and sterilised pâtés, the most efficient scavenger function was with ascorbic acid either alone or together with α-tocopherol, where the formation of COPs was below the limit of detection. An increase of 1.9 mg/kg in COP production during heating was also seen in samples without added antioxidants. There was a weak interdependence between the content of COPs and the sensory parameters of the pâté. For addition of antioxidants, in the pasteurised pâté, colour and smell were slightly improved, but flavour deteriorated; in the sterilised pâté, colour was slightly worse, with a more tender texture. Overall, instrumentally measured colour and sensory properties (except texture) showed no significant differences between pasteurisation and sterilisation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 44, Issue 4, May 2011, Pages 1052–1058
نویسندگان
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