| 4 | Biquinho pepper(Capsium chinense):Bioactive compounds,in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage显示文摘The present study reports bioactive constituents from biquinho pepper,such as carotenoids,capsaicinoids,and capsinoids,identified by UHPLC-MS.Biquinho pepper extract showed an antioxidant potential by DPPH(33.17±0.08%),ORAC(32.35±0.02μM TE/g),β-carotene/linoleic acid(55.80±1.30%),and FRAP(315.88±4.23μmol TE/g)assays.Additionally,in vivo antioxidant analyses demonstrated that the pepper extract(170μg/mL)decreased the damage promoted by H_(2)O_(2) in Saccharomyces cerevisiae cells.Fish balls were prepared using different concentrations of pepper(0.0%,0.5%,0.75%,1.0%)to investigate its antioxidant effect during frozen storage.Biquinho pepper effectively reduced the formation of cholesterol oxides and preserved essential fatty acids,mainly in samples containing 1.0%of pepper.Moreover,this treatment was more efficient than sodium erythorbate(p<0.05),which was used as standard.The kinetics of cholesterol oxidation was also determined,showing that both cholesterol degradation and cholesterol oxides formation fit a first-order kinetic model(R^(2)>0.8). | Bárbara Jardim Mariano Vanessa Sales de Oliveira Davy William Hidalgo Chávez Rosane Nora Castro Cristiano Jorge Riger Jéssica Sodré Mendes Marcelo da Costa Souza Alexandra Christine Helena Frankland Sawaya Geni Rodrigues Sampaio Elizabeth Aparecida Ferraz da Silva Torres Tatiana Saldanha | 2022 | Food Bioscience2022，47，3： | 0 |
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