title: Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts.
abstract: The effect of phenolic-rich extracts from avocado peel on the formation of cholesterol oxidation products (COPs) in porcine patties subjected to cooking and chill storage was studied. Eight COPs (7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol, cholestanetriol, 5,6β-epoxycholesterol, and 5,6α-epoxycholesterol) were identified and quantified by GC-MS. The addition of avocado extracts (∼600 GAE/kg patty) to patties significantly inhibited the formation of COPs during cooking. Cooked control (C) patties contained a larger variety and greater amounts of COPs than the avocado-treated (T) counterparts. COPs sharply increased in cooked patties during the subsequent chilled storage. This increase was significantly higher in C patties than in the T patties. Interestingly, the amount of COPs in cooked and chilled T patties was similar to those found in cooked C patties. The mechanisms implicated in cholesterol oxidation in a processed meat product, the protective effect of avocado phenolics, and the potential implication of lipid and protein oxidation are thoroughly described in the present paper.
authors.affiliation: Faculty of Veterinary, Autonomous University of Nayarit, Tepic 63190, Mexico.
authors.forename: Javier-Germán
authors.initials: JG
authors.lastname: Rodríguez-Carpena
authors.forename: David
authors.initials: D
authors.lastname: Morcuende
authors.forename: María Jesus
authors.initials: MJ
authors.lastname: Petrón
authors.forename: Mario
authors.initials: M
authors.lastname: Estévez
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000737:chemistry*; D003080:Cold Temperature; D004655:Emulsions / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D027421:Persea / Q000737:chemistry*; D010636:Phenols / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*; D034421:Sus scrofa
chemical_list: D004655:Emulsions; D010636:Phenols; D010936:Plant Extracts; D002784:Cholesterol