Impact of sterilization on phytosterols in canned tuna-based products

Manuela Machado*, Lígia L. Pimentel, Luís M. Rodriguez-Alcalá, Ana Pisco, Margarida Lopes, Ana M. Gomes, Manuela Pintado

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

7 Transferências (Pure)


Phytosterols (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.
Idioma originalEnglish
Título da publicação do anfitriãoLivro de Resumos do XIV Encontro de Química dos Alimentos Indústria, Ciência, Formação e Inovação
EditoresAna Paula Vale, Carla Barbosa, Manuela Vaz Velho, Manuel Rui Alves, Maria Alberta Araújo, Mário Barros, Preciosa Pires, Rita Pinheiro, Susana Rocha
Local da publicaçãoViana do Castelo
EditoraInstituto Politécnico de Viana do Castelo
Número de páginas1
ISBN (impresso)9789899893696
Estado da publicaçãoPublicado - nov. 2018
EventoXIV Encontro de Química dos Alimentos - Instituto Politécnico de Viana do Castelo, Viana do Castelo
Duração: 6 nov. 20189 nov. 2018


ConferênciaXIV Encontro de Química dos Alimentos
Título abreviadoXIV EQA
CidadeViana do Castelo

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