RESUMO

The effect of adding pink pepper (Schinus terebinthifolius Raddi) fruits during sardines canning to minimize cholesterol oxidation were investigated. Canning resulted in an exchange of fatty acids, cholesterol and cholesterol oxides between fish muscle and liquid medium (soybean oil). It also induced lipid oxidation, which was demonstrated by the degradation of fatty acids and the formation of cholesterol oxides. Cholesterol oxides increased from 39.53 ± 2.14 µg/g (raw sardines) to 116.04 ± 0.78 µg/g (control sardines) after canning. However, lower levels were found in samples with pink pepper. Additionally, chromatographic analyses showed the migration of compounds (phenolic acids, flavonoids, tannins, terpenes) from pink pepper to sardines, indicating the constituents that could have contributed to its antioxidant properties. Thus, pink pepper may be highlighted as a suitable additive to reduce the intake of cholesterol oxides, minimizing the loss of nutritional quality in canned fish.

Assuntos

Anacardiaceae , Piper nigrum , Animais , Anacardiaceae/química , Ácidos Graxos/análise , Óxidos , Alimentos Marinhos/análise , Colesterol

RESUMO

The safety of food is a matter of global concern today. Continuous monitoring of canned tuna and canned sardines quality is essential regarding metal, nonmetal, and metalloid content. In this article, we present the data on the elemental content obtained in canned tuna and canned sardines by using inductively coupled plasma optical spectrometry (ICP OES), as well as the data on Pollution Index (PI) and Health Risk Index (HRI). Pollution index and health risk index are tools used to assess elemental contamination in the environment and food. A total of 6 metals (Al, Ba, Ca, Cu, Fe, and Zn), one nonmetal (Se), and one metalloid (As) were quantified in the samples of the canned tuna and canned sardines. For elements as Al, Cu, Fe, and Se, PI > 1. In addition, Cd, Co, Cr, Ni, Zn, and Pb have PI values less than 1. The HRI values for some canned tuna samples were above 1 for elements such as Al, Ba, Ca, and As. For canned sardines, the elements Cr, Ni, and As showed HRI values >1.