| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4565188 | LWT - Food Science and Technology | 2008 | 9 Pages |
Brazilian sardines (Sardinella brasiliensis) are the main fishery resource commercialized in Brazil. The traditional forms of storage and cooking (frozen and grilling) and its relation to changes of the fatty acids, cholesterol and cholesterol oxidation products (COP) formation were evaluated. Fresh sardines presented an important content of PUFA n-3 fatty acids (11.4±0.5 of eicosapentaenoic acid (EPA) and 16.7±0.3 of docosahexaenoic acid (DHA), g/100 g of the oil), that decreased significantly during processing, as well as the total cholesterol amount, with concomitant formation of cholesterol oxides. The cholesterol oxides determined in sardine samples were 19-hydroxycholesterol, 22(S)-hydroxycholesterol, 24(S)-hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol and 7-ketocholesterol, being the main product the 19-hydroxycholesterol. High variations of the total COP contents (19.4±0.4–177.9±1.2 μg/g) was found during the experiment. Cholesterol oxides levels showed a negative correlation (r⩾0.84) with cholesterol, DHA and EPA content by principal components analysis, whereas cholesterol oxides levels increased while cholesterol, EPA and DHA values decreased in sardines grilled or storage for 120 days.
