Inhibition of Cholesterol Oxidation Products (COPs) Formation in Emulsified Porcine Patties by Phenolic-Rich Avocado (Persea americana Mill.) Extracts

The effect of phenolic-rich extracts from avocado peel on the formation of cholesterol oxidation products (COPs) in porcine patties subjected to cooking and chill storage was studied. Eight COPs (7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxychole...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-03, Vol.60 (9), p.2224-2230
Main Authors: Rodríguez-Carpena, Javier-Germán, Morcuende, David, Petrón, María Jesus, Estévez, Mario
Format: Article
Language:English
Subjects:
Animals
avocados
Biological and medical sciences
cholesterol
Cholesterol - chemistry
cold storage
Cold Temperature
cooking
Emulsions - chemistry
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Hot Temperature
Meat - analysis
meat products
oxidation
Oxidation-Reduction
patties
Persea - chemistry
Persea americana
phenolic compounds
Phenols - pharmacology
Plant Extracts - pharmacology
protective effect
Sus scrofa
swine
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Summary:The effect of phenolic-rich extracts from avocado peel on the formation of cholesterol oxidation products (COPs) in porcine patties subjected to cooking and chill storage was studied. Eight COPs (7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol, cholestanetriol, 5,6β-epoxycholesterol, and 5,6α-epoxycholesterol) were identified and quantified by GC-MS. The addition of avocado extracts (∼600 GAE/kg patty) to patties significantly inhibited the formation of COPs during cooking. Cooked control (C) patties contained a larger variety and greater amounts of COPs than the avocado-treated (T) counterparts. COPs sharply increased in cooked patties during the subsequent chilled storage. This increase was significantly higher in C patties than in the T patties. Interestingly, the amount of COPs in cooked and chilled T patties was similar to those found in cooked C patties. The mechanisms implicated in cholesterol oxidation in a processed meat product, the protective effect of avocado phenolics, and the potential implication of lipid and protein oxidation are thoroughly described in the present paper.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf2040753