Stability of avocado oil during heating: comparative study to olive oil

The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0 h and after different times of heating process (180 °C). PUFA/SFA (0.61 at t = 0) and ω-6/ω-3 (14.05 at t = 0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time 0 h (339.64; 228.27 mg/100 g) and at 9 h (270.44; 210.30 mg/100 g) of heating. TBARs was higher in olive oil after 3 h, reaching the maximum values in both oils at 6 h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5 mg/100 g) and it disappeared earlier in avocado oil (at 4 vs. 5 h). The stability of avocado oil was similar to that of olive oil

Consecuencias fisiopatológicas de la dilatación-torsión gástrica en perros.

La dilatación-torsión gástrica es una urgencia médico-quirúrgica grave característico de perros de raza grande.Cursa con la distensión del estómago y su torsión sobre el eje transversal dando como resultado el plegamiento del estómago y la oclusión de los esfínteres de entrada y salida. La fisiopatogenia de esta enfermedad es muy compleja y todas las alteraciones están relacionadas y, en muchos casos, encadenadas. Debido a esto se producen diversas alteraciones como isquemia, hipoxia y compresión entre otras, que desencadenan una serie de desórdenes que pueden tener consecuencias fatales. Debido al estado delicado con el que el paciente llega a la clínica el preoperatorio y el postoperatorio son dos momentos claves a la hora de tener éxito en esta patología. Dentro de las consecuencias más graves se encuentran el shock hipovolémico y endotóxico y los desequilibrios ácido-base que ponen en grave peligro la vida del animal.El tratamiento se basa en tres pilares básicos, que son la estabilización del paciente preoperatoria, la cirugía que resuelve la torsión con gastropexia para evitar posibles recidivas y el tratamiento médico postoperatorio.El pronóstico vendrá determinado por el grado de dilatación y torsión, la implicación del bazo y el tiempo transcurrido desde la inicio del proceso entre otros.<br /

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

The interest in plant sterols enriched foods has recently enhanced due to their healthy properties. The influence of the unsaturation degree of different fatty acids methyl esters (FAME: stearate, oleate, linoletate and linolenate) on a mixture of three plant sterols (PS: campesterol, stigmasterol and β-sitosterol) was evaluated at 180 °C for up to 180 min. Sterols degraded slower in the presence of unsaturated FAME. Both PS and FAME degradation fit a first order kinetic model (R2 > 0.9). Maximum oxysterols concentrations were achieved at 20 min in neat PS and 120 min in lipid mixtures and this maximum amount decreased with increasing their unsaturation degree. In conclusion, the presence of FAME delayed PS degradation and postponed oxysterols formation. This protective effect was further promoted by increasing the unsaturation degree of FAME. This evidence could help industries to optimize the formulation of sterol-enriched products, so that they could maintain their healthy properties during cooking or processing

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis

Sterols heating: Degradation and formation of their ring-structure polar oxidation products

Cholesterol and phytosterols can be oxidised under heating conditions to give sterol oxidation products (SOPs), known by their toxic effects. This paper studied the degradation of cholesterol and three plant sterols during a 360min heating treatment (180°C). The formation and further degradation of SOPs was also analysed by GC-MS. Results revealed a sterol susceptibility to degradation according to the following decreasing order: campesterol≈β-sitosterol⩾stigmasterol>cholesterol. The degradation curve fit (R(2)=0.907-0.979) a logarithmic model. SOPs increased their concentration during the first 5-10min and thereafter, their degradation rate was higher than their formation rate, resulting in a decrease over time. Irrespective of the sterol from which they had derived, 7-keto derivatives presented the highest levels throughout the entire process, and also SOPs with the same type of oxidation followed a similar degradation pattern (R=0.90-0.99)

Oxysterols formation: a review of a multifactorial process

Abstract Dietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions

Mortality risk during and after opioid substitution treatment: systematic review and meta-analysis of cohort studies

Objective To compare the risk for all cause and overdose mortality in people with opioid dependence during and after substitution treatment with methadone or buprenorphine and to characterise trends in risk of mortality after initiation and cessation of treatment.Design Systematic review and meta-analysis.Data sources Medline, Embase, PsycINFO, and LILACS to September 2016.Study selection Prospective or retrospective cohort studies in people with opioid dependence that reported deaths from all causes or overdose during follow-up periods in and out of opioid substitution treatment with methadone or buprenorphine.Data extraction and synthesis Two independent reviewers performed data extraction and assessed study quality. Mortality rates in and out of treatment were jointly combined across methadone or buprenorphine cohorts by using multivariate random effects meta-analysis.Results There were 19 eligible cohorts, following 122 885 people treated with methadone over 1.3-13.9 years and 15 831 people treated with buprenorphine over 1.1-4.5 years. Pooled all cause mortality rates were 11.3 and 36.1 per 1000 person years in and out of methadone treatment (unadjusted out-to-in rate ratio 3.20, 95% confidence interval 2.65 to 3.86) and reduced to 4.3 and 9.5 in and out of buprenorphine treatment (2.20, 1.34 to 3.61). In pooled trend analysis, all cause mortality dropped sharply over the first four weeks of methadone treatment and decreased gradually two weeks after leaving treatment. All cause mortality remained stable during induction and remaining time on buprenorphine treatment. Overdose mortality evolved similarly, with pooled overdose mortality rates of 2.6 and 12.7 per 1000 person years in and out of methadone treatment (unadjusted out-to-in rate ratio 4.80, 2.90 to 7.96) and 1.4 and 4.6 in and out of buprenorphine treatment.Conclusions Retention in methadone and buprenorphine treatment is associated with substantial reductions in the risk for all cause and overdose mortality in people dependent on opioids. The induction phase onto methadone treatment and the time immediately after leaving treatment with both drugs are periods of particularly increased mortality risk, which should be dealt with by both public health and clinical strategies to mitigate such risk. These findings are potentially important, but further research must be conducted to properly account for potential confounding and selection bias in comparisons of mortality risk between opioid substitution treatments, as well as throughout periods in and out of each treatment.This work was partially supported by the ISCIII Network on Addictive Disorders (Networks for Cooperative Research in Health from the Carlos III Institute of Health) (grant No RD16/0017/0013 and RD12/0028/0018) and by the EMCDDA in the context of the activities related to identification, promotion, and monitor of best practices.S

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

The characteristics of the lipid matrix surrounding sterols exert a great influence in their thermal oxidation process. The objective of this work was to assess the oxidation susceptibility of equal amounts of cholesterol and stigmasterol within a sunflower oil lipid matrix (ratio 1:1:200) during heating (180 ºC, 0 to 180 min). Remaining percentage of sterols was determined and seven sterol oxidation products (SOPs) were analyzed for each type of sterol along the heating treatment. Evolution of the fatty acid profile and vitamin E content of the oil was also studied. Overall oxidation status of the model system was assessed by means of Peroxide Value (PV) and TBARS. PV remained constant from 30 min onwards and TBARS continued increasing along the whole heating treatment. Degradation of both cholesterol and stigmasterol fitted a first order curve (R2= 0.937 and 0.883, respectively), with very similar degradation constants (0.004 min-1 and 0.005 min-1, respectively). However, higher concentrations of oxidation products were found from cholesterol (79 μg/mg) than from stigmasterol (53 μg/mg) at the end of the heating treatment. Profile of individual oxidation products was similar for both sterols, except for the fact that no 25-hydroxystigmasterol was detected. 7α-hydroxy and 7-ketoderivatives were the most abundant SOPs at the end of the treatment. PUFA and vitamin E suffered a significant degradation along the process, which was correlated to sterols oxidation

Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acid

Harmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana‐cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%)

Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties

Cholesterol oxidation products (COPs) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a model system (180 °C, 0–180 min) at a ratio of 2 mg extract/100 mg cholesterol. Furthermore, the plant extract was subsequently added to beef patties alone or incorporated within an oil-in-water olive oil emulsion to assess its effectiveness during cooking. Melisa extract protected cholesterol from thermal degradation in the model system, yielding higher remaining cholesterol and lower COPs values throughout the whole heating process. Maximum total COPs were achieved after 30 and 120 min of heating for control and melisa-containing samples, respectively. In cooked beef patties, even though the olive oil emulsion was used as flavor-masking approach, melisa extract off-flavor limited the maximum dose which could be added. At these doses (65 μg/g and 150 μg/g without and with the emulsion, respectively), no additional protective effect of melisa over the use of the emulsion was found. Addition of natural extracts into functional foods should definitively take into account sensory aspects