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Impact of sterilization on phytosterols in canned tuna-based products

2018-11Conference object Open access
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dc.contributor.authorMachado, Manuela
dc.contributor.authorPimentel, Lígia L.
dc.contributor.authorRodríguez-Alcalá, Luis M.
dc.contributor.authorPisco, Ana
dc.contributor.authorLopes, Margarida
dc.contributor.authorGomes, Ana M
dc.contributor.authorPintado, Manuela
dc.date.accessioned2018-12-17T18:52:23Z
dc.date.available2018-12-17T18:52:23Z
dc.date.issued2018-11
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)(1,2). 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 (3). PS enriched foods are considered a valuable option as part of a healthy diet (1). 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 (119°C; 45min) of a canned tuna-based product enriched in this ingredient. Accordingly, the sterol profile was assayed by GC-FID (4). The results showed that the sterilization process did not affect the sterol profile, with ß-sitosterol being the predominant sterol in all the tested samples. PS content in the novel tuna-based product complies with EFSA recommendations regarding cardiovascular health.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMachado, M.; Pimentel, L.L.; Rodriguez-Alcalá, L.M.; Pisco, A.; Lopes, M.; Gomes, A.M.; Pintado, M. (2018). Impact of sterilization on phytosterols in canned tuna-based products. In Livro de resumos do XIV Encontro de Química dos Alimentos. Viana do Castelo: Instituto Politécnico de Viana do Castelo - Escola Superior de Tecnologias e Gestão. 6 a 9 de Novembro de 2018pt_PT
dc.identifier.isbn9789899893696
dc.identifier.urihttp://hdl.handle.net/10400.14/26399
dc.language.isoengpt_PT
dc.peerreviewedyes
dc.publisherInstituto Politécnico de Viana do Castelo
dc.relation.publisherversionhttp://xiveqa.eventos.chemistry.pt/images/resumo.pdfpt_PT
dc.titleImpact of sterilization on phytosterols in canned tuna-based productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceViana do Castelo, Portugalpt_PT
oaire.citation.endPage88
oaire.citation.startPage88
oaire.citation.titleXIV Encontro de Química dos Alimentospt_PT
oaire.citation.titleLivro de Resumos do XIV Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação
person.familyNameMachado
person.familyNamePimentel
person.familyNameRodríguez-Alcalá
person.familyNameGomes
person.familyNamePintado
person.givenNameManuela
person.givenNameLígia
person.givenNameLuis Miguel
person.givenNameAna Maria
person.givenNameMaria Manuela
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person.identifier534450
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person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridE-8012-2018
person.identifier.ridK-3254-2014
person.identifier.ridJ-3239-2012
person.identifier.ridB-9944-2013
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person.identifier.scopus-author-id57201384452
person.identifier.scopus-author-id22035944100
person.identifier.scopus-author-id19337562900
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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