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Impact of sterilization on phytosterols in canned tuna-based products

dc.contributor.authorMachado, Manuela
dc.contributor.authorPimentel, Lígia L.
dc.contributor.authorRodriguez-Alcalá, Luís M.
dc.contributor.authorPisco, Ana
dc.contributor.authorLopes, Margarida
dc.contributor.authorGomes, Ana M.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2025-08-07T13:37:52Z
dc.date.available2025-08-07T13:37:52Z
dc.date.issued2018-11-01
dc.description.abstractPhytosterols (PS) are characterized by a tetracyclic ring and a side chain linked to carbon 17. They can be classified according to the presence or absence of a double bond at ∆5 position (sterols or stanols respectively). These compounds occur naturally in all foods of plant origin, such as vegetable oils, nuts, seeds, grain products, fruits and vegetables. Normal daily intake from natural sources is 200–400 mg/day. PS enriched foods are considered a valuable option as part of a healthy diet. The beneficial effects of these compounds have been demonstrated by several studies and consequently the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) approved their use in functional foods. EFSA recommends a continuous daily intake of 3 g of PS during two to three weeks to obtain their claimed effects. In this context, the main objectives of this study were the characterization of the sterols profile of a commercial functional PS-rich ingredient as well as the evaluation of its stability after sterilization (119ºC; 45 min) of a canned tuna-based product enriched in this ingredient. Accordingly, the sterol profile was assayed by GC-FID.eng
dc.identifier.otherfcbf0d03-2ec2-45a4-8ebe-4d2a6958543a
dc.identifier.urihttp://hdl.handle.net/10400.14/54252
dc.language.isoeng
dc.peerreviewedyes
dc.rights.uriN/A
dc.titleImpact of sterilization on phytosterols in canned tuna-based productseng
dc.typeconference poster not in proceedings
dspace.entity.typePublication
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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