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Guardiola F, Garcia-Cruset S, Bou R, Codony R. Artifactual Oxidation of Cholesterol During the Analysis of Cholesterol Oxidation Products: Protective Effect of Antioxidants. J AOAC Int 2019. [DOI: 10.1093/jaoac/87.2.493] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
To study the influence of the addition of various antioxidants and their combinations on the artifactual oxidation of cholesterol during analysis, 2 factorial experiments were performed in duplicate. In the first experiment, 2 amounts of the following antioxidants were assayed: ethylene-diaminetetraacetic acid (EDTA) disodium salt (0 and 1 mg), pyrogallol (0 and 600 μg), and butylated hydroxytoluene (BHT; 0 and 600 μg); in the second, EDTA disodium salt (0 and 1 mg), ascorbyl palmitate (0 and 600 μg), and BHT (0 and 600 μg). Under low oxidative conditions of dim light, evaporation of solvents at low temperatures, and cold saponification in darkness under nitrogen atmosphere, the addition of antioxidants showed no further protective effect. Furthermore, the presence of ascorbyl palmitate significantly increased the formation of cholesterol- 5β,6β-epoxide, and 7β-hydroxycholesterol.
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Affiliation(s)
- Francesc Guardiola
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
| | - Sandra Garcia-Cruset
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
| | - Ricard Bou
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
| | - Rafael Codony
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
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Abstract
Abstract
The main aspects related to the analysis of sterol oxidation products (SOP) in foods are comprehensively reviewed. Special emphasis is placed on the critical and controversial points of this analysis because these points affect crucial analytical parameters such as precision, accuracy, selectivity, and sensitivity. The effect of sample preparation and the conditions of quantification by gas chromatography and liquid chromatography on these parameters are also reviewed. The results show that, in order to choose an adequate method to analyze SOP in a certain food, the analyst must consider its SOP concentration and matrix complexity. The term SOP includes both cholesterol oxidation products (COP) and phytosterol oxidation products (POP). The state of the art of COP and POP analysis is quite different; many more studies have dealt with the analysis of COP than of POP. However, most of the results presented here about COP analysis may be extrapolated to POP analysis because both groups of compounds show similar structures and characteristics.
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Affiliation(s)
- Francesc Guardiola
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
| | - Ricard Bou
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
| | - Josep Boatella
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
| | - Rafael Codony
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain
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Fragua V, Barroeta AC, Manzanilla EG, Codony R, Villaverde C. Evaluation of the use of esterified fatty acid oils enriched in medium-chain fatty acids in weight loss diets for dogs. J Anim Physiol Anim Nutr (Berl) 2015; 99 Suppl S1:48-59. [PMID: 25865422 DOI: 10.1111/jpn.12312] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Accepted: 01/30/2015] [Indexed: 11/30/2022]
Abstract
Esterified fatty acid oils (EAOs) are obtained from esterification of vegetable acid oils with glycerol. These fat sources have the same fatty acid (FA) composition as their respective native oils but new chemical properties. Several studies have confirmed the potential of medium-chain fatty acids (MCFA) to reduce fat mass (FM) in humans and rodents. This study investigates the use of EAOs with different MCFA proportions on food preferences, digestibility and weight loss management in dogs. A basal diet was supplemented with 8% of three different fat sources: C0: soya bean-canola EAO, C20: soya bean-canola (80%) coconut (20%) EAO and C40: soya bean-canola (60%) coconut (40%) EAO. Food preference of these EAOs was tested using a two-pan preference test. Dogs presented a higher daily food intake of C20 and C40 compared to C0 (C20: 155 ± 18.6 g vs. C0: 17 ± 7.0 g, p < 0.001; C40: 117 ± 13.9 g vs. C0: 28 ± 10.5 g, p < 0.05 respectively). Also, the digestibility of the three experimental diets was tested. C20 and C40 showed higher ether extract, total FA and saturated FA digestibilities (p < 0.05) than C0 diet. Lastly, the three diets were investigated in a 14-week weight loss study, following 16 weeks of ad libitum feeding to induce overweight condition. Body weight (BW) reduction was lower (C0: 20.1 ± 2.32%, C20: 14.6 ± 1.43% and C40: 15.7 ± 1.23%, p < 0.05) and FM was higher (FM, 18.7 ± 3.42%, 27.9 ± 3.90% and 28.2 ± 2.88% for C0, C20 and C40, respectively, p < 0.05) for diets C20 and C40 than for C0. Feeding diets with MCFA at these inclusion levels to experimentally overweight dogs during 14 weeks do not result in faster weight loss compared to unsaturated long-chain FA.
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Affiliation(s)
- V Fragua
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
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Tres A, Muzofa FM, Vilarrasa E, Guardiola F, Codony R. Re‐esterified oils from palm acid oil do not alter pork fatty acid composition. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Alba Tres
- Department of Nutrition and Food Science—XaRTA—INSAUniversitat de BarcelonaBarcelonaSpain
| | - Farayi Martin Muzofa
- Department of Nutrition and Food Science—XaRTA—INSAUniversitat de BarcelonaBarcelonaSpain
| | - Ester Vilarrasa
- Department of Animal and Food Science, Facultat de Veterinària, Animal Nutrition and Welfare Service (SNiBA)Universitat Autònoma de BarcelonaBellaterraBarcelonaSpain
| | - Francesc Guardiola
- Department of Nutrition and Food Science—XaRTA—INSAUniversitat de BarcelonaBarcelonaSpain
| | - Rafael Codony
- Department of Nutrition and Food Science—XaRTA—INSAUniversitat de BarcelonaBarcelonaSpain
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Vilarrasa E, Guardiola F, Codony R, Esteve-Garcia E, Barroeta A. Use of combinations of re-esterified oils, differing in their degree of saturation, in broiler chicken diets. Poult Sci 2015; 94:1539-48. [DOI: 10.3382/ps/pev140] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/30/2015] [Indexed: 11/20/2022] Open
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Vilarrasa E, Codony R, Esteve-Garcia E, Barroeta A. Use of re-esterified oils, differing in their degree of saturation and molecular structure, in broiler chicken diets. Poult Sci 2015; 94:1527-38. [DOI: 10.3382/ps/pev073] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/11/2015] [Indexed: 11/20/2022] Open
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage. FOOD SCI TECHNOL INT 2015; 22:221-34. [PMID: 25990636 DOI: 10.1177/1082013215586915] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Accepted: 04/15/2015] [Indexed: 11/17/2022]
Abstract
This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Ricard Bou
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA, Food Technol., Finca Camps i Armet, Monells (Girona), Spain
| | - Núria Rius
- Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Rafael Codony
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Francesc Guardiola
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
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Alemán M, Bou R, Polo J, Rodríguez C, Tres A, Codony R, Guardiola F. Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mercedes Alemán
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Ricard Bou
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Javier Polo
- R&D Department, APC Europe S.A.Avinguda Sant Julià, Polígon Industrial El CongostGranollersSpain
| | - Carmen Rodríguez
- R&D Department, APC Europe S.A.Avinguda Sant Julià, Polígon Industrial El CongostGranollersSpain
| | - Alba Tres
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Rafael Codony
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
| | - Francesc Guardiola
- Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
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Tres A, Magrinyà N, Bou R, Guardiola F, Nuchi C, Codony R. Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.06.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Affiliation(s)
- Giorgia Purcaro
- Department of Food Science; University of Udine; Udine Italy
| | - Rafael Codony
- Department of Nutrition and Food Science; University of Barcelona; Barcelona Spain
| | - Lorena Pizzale
- Department of Food Science; University of Udine; Udine Italy
| | - Carlo Mariani
- INNOVHUB-Stazione Sperimentale per le Industrie degli Oli e dei Grassi; Milano Italy
| | - Lanfranco Conte
- Department of Food Science; University of Udine; Udine Italy
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Alemán M, Bou R, Tres A, Polo J, Codony R, Guardiola F. The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: A model for iron fortification in bakery products. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mercedes Alemán
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Ricard Bou
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Alba Tres
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Javier Polo
- R&D Department APC Europe; S.A. Avinguda Sant Julià; Polígon Industrial El Congost; Granollers Spain
| | - Rafael Codony
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | - Francesc Guardiola
- Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
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Bou R, Navas J, Tres A, Codony R, Guardiola F. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage. J Agric Food Chem 2012; 60:6882-6890. [PMID: 22690840 DOI: 10.1021/jf301218k] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of the addition of two different sources of nitrite (pure NaNO2 or a nitrate-rich vegetable concentrate) and three different fermentation times with nitrate-reducing cultures (6, 12, or 24 h at 16 °C) on microbial counts, pH, residual nitrate and nitrite amounts, and susceptibility to oxidation of botifarra catalana sausage were studied. Moreover, curing efficiency, color, tocopherol and tocotrienol contents, oxidative status, and consumer acceptability of these sausages were assessed after vacuum packaging and storage at 4 °C for up to 180 days. Residual nitrate and nitrite amounts were lower than the limits established by the European Union for organic meat products. Longer periods of fermentation produced higher meat curing efficiency ratios, whereas consumer acceptability scores were highest for sausages with added vegetable concentrate. Storage of the sausages caused small quality changes. Therefore, these results indicate that vegetable concentrate is a useful alternative for organic cured-cooked meat products.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department-XaRTA-INSA and ‡Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona , Avinguda Joan XXIII s/n, 08028 Barcelona, Spain
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Hernández N, Codony R, Rafecas M, Boatella J. Contenidos de isómeros trans de los ácidos grasos en productos cárnicos. (I) Embutidos. Grasas y Aceites 2010. [DOI: 10.3989/gya.1991.v42.i2.1262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Lluch MC, Pascual J, Parcerisa J, Guardiola F, Codony R, Rafecas M, Boatella J. Contenidos de isómeros trans de los ácidos grasos en productos cárnicos, (II) Tejido adiposo y grasa intramuscular del cerdo. Grasas y Aceites 2010. [DOI: 10.3989/gya.1993.v44.i2.1104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Lluch MC, Roca de Vinyals M, Parcerisa J, Guardiola F, Codony R, Rafecas M, Boatella J. Contenidos de isómeros trans de los ácidos grasos en productos cárnicos. (III) Tejido adiposo y grasa intramuscular de vacuno. Grasas y Aceites 2010. [DOI: 10.3989/gya.1993.v44.i3.1093] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Bou R, Codony R, Tres A, Decker EA, Guardiola F. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Crit Rev Food Sci Nutr 2010; 49:800-22. [PMID: 20443160 DOI: 10.1080/10408390902911108] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular and inflammatory pathologies. The intake of meat products is of interest because they are an excellent source of vitamins and minerals. In addition, the shelf-life of meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. Therefore, different strategies have been studied to improve the nutritional value, oxidative stability, and sensory characteristics of meat products and eggs through different mineral and natural dietary supplements. In comparison to other strategies, dietary supplements present the advantage that first the living animals may efficiently distribute the compounds throughout the tissues and second, the dietary supplementation is safer because the resulting enriched meat products and eggs ensure tolerable amounts in humans. Poultry meats and eggs are widely consumed and their fatty acid profile and tocopherol content can be easily modified through different dietary strategies thus being excellent models to improve their nutritional value and oxidative stability.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain. ricard
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Tres A, Bou R, Codony R, Guardiola F. Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat. J Agric Food Chem 2010; 58:9112-9119. [PMID: 20681580 DOI: 10.1021/jf101635b] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The aim of this study was to assess the alterations in plasma, liver, and meat oxidative stability and α-tocopherol content when moderately oxidized sunflower oils were added to feeds and when feeds were supplemented with α-tocopheryl acetate (100 mg/kg) and Zn (200 mg/kg). The effects of cooking the meat and its subsequent refrigeration were also studied. When the content of primary oxidation compounds of the oil was high, rabbit plasma, liver, and meat α-tocopherol content was reduced and meat susceptibility to oxidation increased. The addition of oil with a high content of secondary oxidation compounds (oil heated at 140 °C, 31 h) to feed also led to an increase in meat susceptibility to oxidation, although it presented an α-tocopherol content similar to that of nonheated oil. Feed supplementation with α-tocopheryl acetate increased tissue α-tocopherol content and improved the oxidative stability of liver and meat. However, in the latter, it was less effective when oil heated at 55 °C was added.
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Affiliation(s)
- Alba Tres
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
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Ubhayasekera SJ, Tres A, Codony R, Dutta PC. Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.02.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Aleman M, Nuchi CD, Bou R, Tres A, Polo J, Guardiola F, Codony R. Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900220] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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van Ruth S, Rozijn M, Koot A, Garcia RP, van der Kamp H, Codony R. Authentication of feeding fats: Classification of animal fats, fish oils and recycled cooking oils. Anim Feed Sci Technol 2010. [DOI: 10.1016/j.anifeedsci.2009.09.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bou R, Hanquet N, Codony R, Guardiola F, Decker EA. Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation. Meat Sci 2009; 85:47-53. [PMID: 20374863 DOI: 10.1016/j.meatsci.2009.12.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2009] [Revised: 11/12/2009] [Accepted: 12/02/2009] [Indexed: 12/13/2022]
Abstract
Hemoglobin (Hb) has been proposed to be a major pro-oxidant in raw and cooked meats. To understand the mechanisms and differentiate between the pro-oxidant and antioxidant potential of oxyhemoglobin (OxyHb) and methemoglobin (MetHb), their pro-oxidant activity, protein solubility, radical scavenging capacity, iron content and contribution of non-chelatable iron on lipid oxidation were determined as a function of thermal treatments. The ability of native OxyHb and MetHb to promote lipid oxidation was similar and higher than their corresponding OxyHb or MetHb heated at 68 and 90 degrees C but not different from those at 45 degrees C. The pro-oxidant activity of MetHb heated at 68 and 90 degrees C were similar whereas the pro-oxidant activity of OxyHb heated at 68 degrees C was higher than that heated at 90 degrees C. The decreased pro-oxidant activity of heat-denatured Hb was associated with a decrease in the solubility of heme iron while free iron showed little impact on the lipid oxidation.
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Affiliation(s)
- Ricard Bou
- Department of Food Science, University of Massachusetts, Amherst, MA, USA.
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Ubhayasekera SJKA, Tres A, Codony R, Dutta PC. Effect of Feed Fat By-Products with Trans Fatty Acids and Heated Oil on Cholesterol and Oxycholesterols in Chicken. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1480-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Magrinyà N, Bou R, Tres A, Rius N, Codony R, Guardiola F. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages. J Agric Food Chem 2009; 57:8963-8972. [PMID: 19731935 DOI: 10.1021/jf901104h] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The effects of the addition to sausage mix of tocopherols (200 mg/kg), a conventional starter culture with or without Staphylococcus carnosus, celery concentrate (CP) (0.23% and 0.46%), and two doses of nitrate (70 and 140 mg/kg expressed as NaNO(3)) on residual nitrate and nitrite amounts, instrumental CIE Lab color, tocol content, oxidative stability, and overall acceptability were studied in fermented dry-cured sausages after ripening and after storage. Nitrate doses were provided by nitrate-rich CP or a chemical grade source. The lower dose complies with the EU requirements governing the maximum for ingoing amounts in organic meat products. Tocopherol addition protected against oxidation, whereas the nitrate dose, nitrate source, or starter culture had little influence on secondary oxidation values. The residual nitrate and nitrite amounts found in the sausages with the lower nitrate dose were within EU-permitted limits for organic meat products and residual nitrate can be further reduced by the presence of the S. carnosus culture. Color measurements were not affected by the CP dose. Product consumer acceptability was not affected negatively by any of the factors studied. As the two nitrate sources behaved similarly for the parameters studied, CP is a useful alternative to chemical ingredients for organic dry-cured sausage production.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
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Tres A, Nuchi CD, Bou R, Codony R, Guardiola F. Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800230] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Nuchi C, Guardiola F, Bou R, Bondioli P, Della Bella L, Codony R. Assessment of the levels of degradation in fat co- and byproducts for feed uses and their relationships with some lipid composition parameters. J Agric Food Chem 2009; 57:1952-1959. [PMID: 19203265 DOI: 10.1021/jf803369h] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This paper discusses the levels of degradation of some co- and byproducts of the food chain intended for feed uses. As the first part of a research project, "Feeding Fats Safety", financed by the sixth Framework Programme-EC, a total of 123 samples were collected from 10 European countries, corresponding to fat co- and byproducts such as animal fats, fish oils, acid oils from refining, recycled cooking oils, and other. Several composition and degradation parameters (moisture, acid value, diacylglycerols and monoacylglycerols, peroxides, secondary oxidation products, polymers of triacylglycerols, fatty acid composition, tocopherols, and tocotrienols) were evaluated. These findings led to the conclusion that some fat by- and coproducts, such as fish oils, lecithins, and acid oils, show poor, nonstandardized quality and that production processes need to be greatly improved. Conclusions are also put forward about the applicability and utility of each analytical parameter for characterization and quality control.
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Affiliation(s)
- Carla Nuchi
- Nutrition and Food Science DepartmentXaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
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Bou R, Guardiola F, Codony R, Faustman C, Elias RJ, Decker EA. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. J Agric Food Chem 2008; 56:9612-9620. [PMID: 18816061 DOI: 10.1021/jf8009848] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Myoglobin (Mb) and its iron have been proposed to be major prooxidants in cooked meats. To understand the mechanisms and differentiate between the prooxidant and antioxidant potential of oxymyoglobin (OxyMb) and metmyoglobin (MetMb), their prooxidant activity, iron content, solubility, free radical scavenging activity, and iron binding capacity were determined as a function of thermal processing. The ability of native and heat denatured OxyMb and MetMb to promote the oxidation of muscle microsomes was different. MetMb promoted lipid oxidation in both its native and denatured states. Conversely, OxyMb became antioxidative when the protein was heated to temperatures >or=75 degrees C. The increased antioxidant activity of heat denatured OxyMb was likely due to a decrease in its prooxidative activity due to its loss of solubility. These data show that the impact on oxidative reactions of Mb is the result of the balance between its antioxidant and prooxidant activities.
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Affiliation(s)
- Ricard Bou
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
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Tres A, Bou R, Codony R, Guardiola F. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability. J Agric Food Chem 2008; 56:7243-7253. [PMID: 18627165 DOI: 10.1021/jf800736w] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
This study evaluates the effects of replacing beef tallow added to rabbit feeds (3% w/w) by different doses (0%, 1.5% and 3% w/w) of n-6- or n-3-rich vegetable fat sources (sunflower and linseed oil, respectively) and alpha-tocopheryl acetate supplementation (0 and 100 mg/kg) on the fatty acid composition, alpha-tocopherol content, and oxidation levels [assessed by analyzing thiobarbituric acid (TBA) and lipid hydroperoxide values] in rabbit meat. We also measured these parameters after cooking and refrigerated storage of cooked rabbit meat. Both dietary alpha-tocopheryl acetate supplementation and the dose and source of fat added to feeds influenced meat fatty acid composition, modifying the n-6/n-3 ratio, which was more nutritionally favorable when linseed oil was used. Furthermore, the addition of linseed oil and the supplementation with alpha-tocopheryl acetate enhanced long-chain PUFA biosynthesis. However, the addition of 3% linseed oil increased meat oxidation, and although it was reduced by dietary supplementation with alpha-tocopheryl acetate in raw meat, this reduction was not as effective after cooking. Therefore, dietary supplementation with 1.5% linseed oil plus 1.5% beef tallow and with alpha-tocopheryl acetate would be recommended to improve the nutritional quality of rabbit meat.
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Affiliation(s)
- Alba Tres
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain
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Bou R, Codony R, Tres A, Decker EA, Guardiola F. Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance. Anal Biochem 2008; 377:1-15. [PMID: 18358821 DOI: 10.1016/j.ab.2008.02.029] [Citation(s) in RCA: 128] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2007] [Revised: 02/26/2008] [Accepted: 02/26/2008] [Indexed: 10/22/2022]
Affiliation(s)
- Ricard Bou
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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Pascual J, Farran A, Grillo J, Codony R, Boatella J. The development of a web page for lipid science and research. Main web sites of interest. Grasas y Aceites 2007. [DOI: 10.3989/gya.2001.v52.i3-4.364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Guardiola F, Navas J, Tres A, Codony R. Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying. Grasas y Aceites 2007. [DOI: 10.3989/gya.2007.v58.i2.80] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Guardiola F, Tres A, Codony R, Addis PB, Bergmann SD, Zavoral JH. Lack of effect of oral supplementation with antioxidants on cholesterol oxidation product concentration of human plasma, as revealed by an improved gas chromatography method. Anal Bioanal Chem 2007; 389:277-89. [PMID: 17604982 DOI: 10.1007/s00216-007-1413-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2007] [Revised: 05/28/2007] [Accepted: 06/01/2007] [Indexed: 12/25/2022]
Abstract
A gas chromatographic method was successfully applied to determine cholesterol oxidation products (COPs) in human plasma. The linearity, precision, recovery and sensitivity of the method were determined. Oral supplementation with a combination of vitamin E (800 IU), C (1 g) and beta-carotene (24 mg), given for 21 days to 21 patients, did not significantly decrease plasma COP content. No correlations (n = 26) were found between initial plasma COP content and the following parameters: age, body mass index, plasma content of alpha-tocopherol, cholesterol, high-density lipoprotein cholesterol and triglycerides, and fat, natural antioxidant and oxidized lipid intake. Differences in plasma COP content between type 2 diabetic (n = 6) and nondiabetic (n = 20) patients were not statistically significant. The results from this study lead us to hypothesize that the nonenzymatic oxidation of cholesterol in plasma is negligible compared to COPs originating from the diet. This article also includes a comprehensive review of the drawbacks of the analytical methods of COP determination in plasma and serum.
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Affiliation(s)
- Francesc Guardiola
- Nutrition and Food Science Unit--CeRTA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028, Barcelona, Spain.
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Pascual J, Rafecas M, Canela M, Boatella J, Bou R, Barroeta A, Codony R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.12.045] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pascual J, Rafecas M, Canela M, Boatella J, Bou R, Baucells M, Codony R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part III: Triacylglycerol composition in muscle and fat tissues. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.03.060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Brufau G, Codony R, Canela MA, Rafecas M. Rapid and Quantitative Determination of Total Sterols of Plant and Animal Origin in Liver Samples by Gas Chromatography. Chromatographia 2006. [DOI: 10.1365/s10337-006-0034-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Bou R, Grimpa S, Guardiola F, Barroeta AC, Codony R. Effects of Various Fat Sources, α-Tocopheryl Acetate, and Ascorbic Acid Supplements on Fatty Acid Composition and α-Tocopherol Content in Raw and Vacuum-Packed, Cooked Dark Chicken Meat. Poult Sci 2006; 85:1472-81. [PMID: 16903481 DOI: 10.1093/ps/85.8.1472] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
A factorial design was used to study the effects of dietary fat sources (beef tallow, fresh and oxidized sunflower oils, and linseed oil), alpha-tocopheryl acetate (0 and 225 mg/kg), and ascorbic acid (0 and 110 mg/ kg) supplementation on fatty acid composition, as well as on fat and alpha-tocopherol content in vacuum-packed raw and cooked meat stored at -20 degrees C. Raw meat fatty acid composition was affected by dietary fat sources and tocopheryl acetate supplementation. After cooking, meat composition was only affected by dietary fat sources. Birds fed linseed oil yielded meat rich in n-3 fatty acids, especially linolenic acid, which provides about 20% of the adequate intake for this fatty acid. Birds fed sunflower or oxidized sunflower oil produced meat rich in n-6 fatty acids, whereas those fed beef tallow resulted in meat rich in saturated and monounsaturated fatty acids. Raw and cooked dark chicken meat alpha-tocopherol content was only affected by tocopherol supplementation. Supplementation with alpha-tocopheryl acetate led to alpha-tocopherol-enriched meat, which provides about 25% of the recommended dietary allowance. Moreover, this content in vacuum-packed samples was not modified even after 7 mo of storage at -20 degrees C.
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Affiliation(s)
- R Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n., 08028 Barcelona, Spain.
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Bou R, Grimpa S, Baucells MD, Codony R, Guardiola F. Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status. J Agric Food Chem 2006; 54:5020-6. [PMID: 16819911 DOI: 10.1021/jf060535x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The effects of dietary alpha-tocopheryl acetate (alpha-TA) doses (75, 150, and 225 mg/kg) and the duration of this supplementation (0, 10, 21, 32, and 43 days prior to slaughter) on fatty acid composition, alpha-tocopherol content, and oxidative status were studied either in raw or in cooked dark chicken meat with its skin. With regard to fatty acid composition, raw meat was affected by both dietary factors. Various polyunsaturated fatty acids decreased as a result of higher alpha-TA doses, whereas these fatty acids increased with longer supplementation periods. Cooked meat showed similar trends for the duration of alpha-TA supplementation. On the other hand, alpha-tocopherol content in raw and cooked meat increased as a result of the dose and duration of alpha-TA supplementation. Formation of lipid hydroperoxides and thiobarbituric acid values of these meats were also influenced by these two dietary factors, and the dietary combination of 150 mg/kg of alpha-TA during the last 32 days was optimal in terms of supplementation costs and meat oxidative stability.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
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Pascual J, Rafecas M, Canela M, Boatella J, Bou R, Baucells M, Codony R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.02.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bou R, Codony R, Baucells MD, Guardiola F. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat. J Agric Food Chem 2005; 53:7792-801. [PMID: 16190632 DOI: 10.1021/jf0507801] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
A factorial design was used to study the effect of dietary oxidized sunflower oils (fresh, heated at low temperatures, and heated at high temperatures), DL-alpha-tocopheryl acetate (0 or 100 mg/kg), and Zn supplementation (0 or 600 mg/kg) on the composition, oxidative stability, and sensory quality of dark chicken meat with skin from animals fed with a Se supplement (Se-enriched yeast, 0.6 mg of Se/kg). The positional and geometrical isomers of linoleic acid were increased in raw meat from chickens fed oils oxidized at high temperatures. In addition, supplementation with alpha-tocopheryl acetate increased the alpha-tocopherol content, whereas 2-thiobarbituric acid (TBA) values and lipid hydroperoxide content were reduced. Likewise, TBA values, rancid aroma, and rancid flavor also decreased in cooked dark meat. However, none of the dietary factors studied affected consumer acceptability scores of cooked meat. Furthermore, Zn supplementation increased the Se content in raw meat.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
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Bou R, Guardiola F, Barroeta AC, Codony R. Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat. Poult Sci 2005; 84:1129-40. [PMID: 16050130 DOI: 10.1093/ps/84.7.1129] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
A factorial design was used to study the effect of changes in broiler feed on the composition and consumer acceptability of chicken meat. One week before slaughter, 1.25% dietary fish oil was removed from the feed and replaced by other fat sources (animal fat or linseed oil) or we continued with fish oil, and diets were supplemented with Zn (0, 300, or 600 mg/kg), and Se (0 or 1.2 mg/kg as sodium selenite or 0.2 mg/kg as Se-enriched yeast). The changes in dietary fat led to distinct fatty acid compositions of mixed raw dark and white chicken meat with skin. The fish oil diet produced meat with the highest eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) content, whereas the linseed oil diet led to meat with the highest content in total n-3 polyunsaturated acids (PUFA), especially linolenic acid. However, meat from animals on the animal fat diet was still rich in very long-chain n-3 PUFA. Se content was affected by Se and Zn supplements. Se content increased with Zn supplementation. However, only Se from the organic source led to a significant increase in this mineral in meat compared with the control. Consumer acceptability scores and TBA values of cooked dark chicken meat after 74 d or after 18 mo of frozen storage were not affected by any of the dietary factors studied.
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Affiliation(s)
- R Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain
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Navas JA, Tres A, Codony R, Boatella J, Bou R, Guardiola F. Modified ferrous oxidation-xylenol orange method to determine lipid hydroperoxides in fried snacks. EUR J LIPID SCI TECH 2004. [DOI: 10.1002/ejlt.200400987] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Bou R, Guardiola F, Tres A, Barroeta AC, Codony R. Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poult Sci 2004; 83:282-92. [PMID: 14979581 DOI: 10.1093/ps/83.2.282] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
A factorial design was used to study the effect of dietary fish oil (1.25% and 2.5%), all-rac-alpha-tocopheryl acetate (70 and 140 mg/kg), and Zn supplementation (0 and 200 mg/kg) on the composition and consumer acceptability of chicken meat stored at -20 degrees C for 5 mo. Supplementation of the diet with all-rac-alpha-tocopheryl acetate increased the alpha-tocopherol content in meat. The fatty acid composition of the meat was affected only by the amount of fish oil. Diets supplied with 2.5% fish oil produced meat with an eicosapentaenoic and docosahexaenoic acid content double that of diets supplied with 1.25% fish oil. Zn supplementation did not affect the content of this mineral in the meat. Moreover, the consumer acceptability of meat samples showed no significant differences between dietary treatments after 5 mo of storage at -20 degrees C or with respect to a freshly cooked commercial sample used as a blind control.
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Affiliation(s)
- R Bou
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain
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Cortinas L, Villaverde C, Galobart J, Baucells MD, Codony R, Barroeta AC. Fatty Acid Content in Chicken Thigh and Breast as Affected by Dietary Polyunsaturation Level. Poult Sci 2004; 83:1155-64. [PMID: 15285507 DOI: 10.1093/ps/83.7.1155] [Citation(s) in RCA: 112] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
One hundred ninety-two female broiler chickens were randomly distributed into 16 experimental treatments as a result of the combination of 4 levels of dietary polyunsaturated fatty acids (PUFA) (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with alphatocopheryl acetate (alpha-TA) (0, 100, 200, and 400 mg/kg), to determine the modification of the amount and type of fatty acids (FA) deposited in raw and cooked chicken tissues. At 44 d, quantified FA of thighs and breasts were not affected by dietary supplementation with alpha-TA. Total FA content of breast was less than 15% of the total FA content of thigh. However, increasing the PUFA content of the diet by 46 g, from 15 to 61 g/kg, decreased total FA of thigh 17%, but did not affect FA content in breast meat. Monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) content of thigh (y) decreased linearly as the inclusion of dietary PUFA (x) increased (MUFA: y = 89.34 - 0.92x, R2 = 0.70; SFA: y = 53.81 - 0.43x, R2 = 0.57), whereas the relationship between PUFA content of feed (x) and thighs (y) was exponential (y = 92.03 92.03e(-00155x), R2 = 0.75). A similar response was observed in breast, with less variation and more incorporation of PUFA than thigh. Cooking of thigh meat led to a reduction in total FA content that affected SFA, MUFA, and PUFA in a similar proportion.
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Affiliation(s)
- L Cortinas
- Universitat Autonoma de Barcelona, Department of Animal and Food Science, Bellaterra, Spain
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Guardiola F, Garcia-Cruset S, Bou R, Codony R. Artifactual oxidation of cholesterol during the analysis of cholesterol oxidation products: protective effect of antioxidants. J AOAC Int 2004; 87:493-8. [PMID: 15164846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
To study the influence of the addition of various antioxidants and their combinations on the artifactual oxidation of cholesterol during analysis, 2 factorial experiments were performed in duplicate. In the first experiment, 2 amounts of the following antioxidants were assayed: ethylenediaminetetraacetic acid (EDTA) disodium salt (0 and 1 mg), pyrogallol (0 and 600 microg), and butylated hydroxytoluene (BHT; 0 and 600 microg); in the second, EDTA disodium salt (0 and 1 mg), ascorbyl palmitate (0 and 600 microg), and BHT (0 and 600 microg). Under low oxidative conditions of dim light, evaporation of solvents at low temperatures, and cold saponification in darkness under nitrogen atmosphere, the addition of antioxidants showed no further protective effect. Furthermore, the presence of ascorbyl palmitate significantly increased the formation of cholesterol-5beta,6beta-epoxide, and 7beta-hydroxycholesterol.
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Affiliation(s)
- Francesc Guardiola
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
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Guardiola F, Bou R, Boatella J, Codony R. Analysis of sterol oxidation products in foods. J AOAC Int 2004; 87:441-66. [PMID: 15164841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
The main aspects related to the analysis of sterol oxidation products (SOP) in foods are comprehensively reviewed. Special emphasis is placed on the critical and controversial points of this analysis because these points affect crucial analytical parameters such as precision, accuracy, selectivity, and sensitivity. The effect of sample preparation and the conditions of quantification by gas chromatography and liquid chromatography on these parameters are also reviewed. The results show that, in order to choose an adequate method to analyze SOP in a certain food, the analyst must consider its SOP concentration and matrix complexity. The term SOP includes both cholesterol oxidation products (COP) and phytosterol oxidation products (POP). The state of the art of COP and POP analysis is quite different; many more studies have dealt with the analysis of COP than of POP. However, most of the results presented here about COP analysis may be extrapolated to POP analysis because both groups of compounds show similar structures and characteristics.
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Affiliation(s)
- Francesc Guardiola
- University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
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Galobart J, Barroeta AC, Cortinas L, Baucells MD, Codony R. Accumulation of alpha-tocopherol in eggs enriched with omega3 and omega6 polyunsaturated fatty acids. Poult Sci 2002; 81:1873-6. [PMID: 12512580 DOI: 10.1093/ps/81.12.1873] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of the present study was to evaluate the pattern of accumulation of alpha-tocopherol (alpha-Toc) in egg as a response to dietary supplementation with 200 mg/kg diet of alpha-tocopheryl acetate (alpha-TA) and whether the inclusion of dietary oils with different fatty acid (FA) composition affected this parameter. Forty hens were randomly distributed into two treatments resulting from the supplementation of a basal diet containing 200 mg/kg alpha-TA with either 5% linseed oil (LO) or sunflower oil (SO). alpha-Tocopherol concentration of eggs was measured at 0, 4, 9, 14, 19, and 50 d after inclusion of the experimental diets. Results show that alpha-Toc concentration in the egg increased after the 4th d of feeding, reaching its maximum level at 14 d (168 microg/g egg), after which it decreased 10 to 12% until 19 d, obtaining similar values at 50 d (145 microg/g egg). No differences were observed between dietary oils in the deposition pattern of alpha-Toc in the egg.
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Affiliation(s)
- J Galobart
- Departament de Ciència Animal i dels Aliments, Facultat Veterinària, Universitat Autònoma de Barcelona, E-08193 Bellaterra, Spain
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Grau A, Guardiola F, Grimpa S, Barroeta AC, Codony R. Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation. Poult Sci 2001; 80:1630-42. [PMID: 11732681 DOI: 10.1093/ps/80.11.1630] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
We used factorial design to ascertain the influence of dietary fat source (linseed, sunflower and oxidized sunflower oils, and beef tallow) and the dietary supplementation with alpha-tocopheryl acetate (alpha-TA) (225 mg/kg of feed) and ascorbic acid (AA) (110 mg/kg) on dark chicken meat oxidation (lipid hydroperoxide and TBA values and cholesterol oxidation product content). alpha-TA greatly protected ground and vacuum-packaged raw or cooked meat from fatty acid and cholesterol oxidation after 0, 3.5, or 7 mo of storage at -20 C. In contrast, AA provided no protection, and no synergism between alpha-TA and AA was observed. Polyunsaturated fatty acid-enriched diets (those containing linseed, sunflower, or oxidized sunflower oils) increased meat susceptibility to oxidation. Cooking always involved more oxidation, especially in samples from linseed oil diets. The values of all the oxidative parameters showed a highly significant negative correlation with the alpha-tocopherol content of meat.
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Affiliation(s)
- A Grau
- Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain
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