Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna

Natalie Marinho Dantas; Vanessa Sales de Oliveira; Geni Rodrigues Sampaio; Yane Sane Koppe Chrysostomo; Davy William Hidalgo Chávez; Ormindo Domingues Gamallo; Alexandra Christine Helena Frankland Sawaya; Elizabeth Aparecida Ferraz da Silva Torres; Tatiana Saldanha

doi:10.1016/j.foodchem.2021.129334

Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna

Food Chem. 2021 Aug 1:352:129334. doi: 10.1016/j.foodchem.2021.129334. Epub 2021 Feb 20.

Authors

Natalie Marinho Dantas¹, Vanessa Sales de Oliveira², Geni Rodrigues Sampaio³, Yane Sane Koppe Chrysostomo², Davy William Hidalgo Chávez², Ormindo Domingues Gamallo², Alexandra Christine Helena Frankland Sawaya⁴, Elizabeth Aparecida Ferraz da Silva Torres³, Tatiana Saldanha²

Affiliations

¹ Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil; Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil.
² Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil.
³ Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil.
⁴ Faculty of Pharmaceutical Science, University of Campinas, UNICAMP, Campinas, SP, Brazil.

PMID: 33657479
DOI: 10.1016/j.foodchem.2021.129334

Abstract

Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.

Keywords: Brine; Canned tuna; Cholesterol oxides; Polyunsaturated fatty acids; Vegetable oil.

MeSH terms

Animals
Cholesterol / chemistry*
Fatty Acids / analysis
Hot Temperature
Lipids / analysis*
Oxidation-Reduction
Seafood / analysis
Tuna / metabolism*

Substances

Fatty Acids
Lipids
Cholesterol