title: CO2Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage.
abstract: Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO2extracts of rosemary, oregano, and an antimicrobial blend of seven herbs, tested at two levels (1 and 3 g/kg fish), against cholesterol oxidation in patties made of a widely consumed fish species, Atlantic salmon (Salmo salar), during baking and storage. Cholesterol oxidation was reduced by the extracts as indicated by lowered levels of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol, which were quantified by GC-MS. The total amount of COPs was smaller in all of the cooked samples containing the plant extracts (<1 μg/g extracted fat) than in the cooked control (14 μg/g). Furthermore, the plant extracts exhibited protective effects also during cold storage for up to 14 days.
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland.
authors.forename: Marko
authors.identifier: http://orcid.org/0000-0003-2894-3572
authors.initials: M
authors.lastname: Tarvainen
authors.affiliation: Flavex Naturextrakte GmbH , Nordstraße 7, 66780 Rehlingen-Siersburg, Germany.
authors.forename: Karl-Werner
authors.initials: KW
authors.lastname: Quirin
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland.
authors.forename: Heikki
authors.initials: H
authors.lastname: Kallio
authors.affiliation: Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland.|Department of Food Science and Engineering, Jinan University , 510632, Guangzhou, China.
authors.forename: Baoru
authors.initials: B
authors.lastname: Yang
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000737:chemistry*; D025924:Chromatography, Supercritical Fluid; D003296:Cooking; D005503:Food Additives / Q000737:chemistry* / Q000302:isolation & purification; D061353:Food Storage; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D031341:Origanum / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D027542:Rosmarinus / Q000737:chemistry*; D020317:Salmo salar
chemical_list: D005503:Food Additives; D010936:Plant Extracts; D002784:Cholesterol
keywords: Atlantic salmon; cholesterol oxidation products; cooking; gas chromatography; lipids; mass spectrometry; natural antioxidants; plant extracts