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Resultados filtrados por Publicador: Universidade Federal de Alagoas; BR; Nutrição; Programa de Pós-Graduação em Nutrição; UFAL

Avaliação do valor nutricional e ocorrência de óxidos de colesterol em peixe mandim (Arius spixii) comercializado em Maceió-AL.

Oliveira, Fabiana Rodrigues de
Fonte: Universidade Federal de Alagoas; BR; Nutrição; Programa de Pós-Graduação em Nutrição; UFAL Publicador: Universidade Federal de Alagoas; BR; Nutrição; Programa de Pós-Graduação em Nutrição; UFAL
Tipo: Dissertação Formato: application/pdf
Português
Relevância na Pesquisa
37.17%
Fish has long been highly regarded for its significant nutritional value. However, the presence of highly unsaturated fatty acids and high levels of cholesterol in some species, associated to the technological procedures employed in the processing, favor the oxidation of cholesterol. Cholesterol oxides are linked to adverse biological effects such as cytotoxicity, atherogenicity, mutagenicity, and carcinogenicity. Important issues related to cholesterol oxides, their formation in food, and their biological effects were revised in this paper, mainly addressing their occurrence in fish. In view of the lack of information regarding the chemical composition of locally consumed fish, an assessment was made of the nutritional value and the occurrence of cholesterol oxides in the mandim fish (Arius spixii) marketed in Maceió-AL, Brazil. Centesimal composition, calorie count, chloride, fatty acid and cholesterol profile, and cholesterol oxide levels were determined for both fresh and processed (salted-dried) fish. Respective results for fresh and processed mandim fish were: moisture (70.13% and 40.31%), proteins (51.73% and 38.07%, dried), carbohyrdrates (4.67% and 2.24%, dried), calories (485.61 kcal/100g and 366.89 kcal/100g, dried), fatty acids (omega-3 8.51% and 6.51%)...