ACTA BIOLOGICA CRACOVIENSIA

16 TH INTERNATIONAL SYMPOSIUM ON CAROTENOIDS
of its own thermal degradation. At 140 and 220°C, the reduction
of 7-OOH formation was 26 and 56%, respectively. However, at
180°C, 7-OOH content doubled in comparison to pure cholesterol
model system. Moreover, systems containing β-carotene also
delayed the time to achieve the maximum COP formation.
A decrease in 7k amounts occurred at all temperatures; however,
the reduction of the other COP was only noticed at 220°C. At
180°C only the levels of β-EP and 7β-OH reduced, while at 140°C,
only the contents of α-and β-EP decreased. Those differences
could be explained by the action of β-carotene at the distinct pathways
of cholesterol oxidation mechanisms as well as cholesterol
conformation during heating.
Acknowledgements: CNPq and FAPESP.
3.3.
Effect of annatto powder on lipid oxidation in
pork patties during frozen storage
Isabela Jorge Trad, Bruno Chacon, Neura Bragagnolo
Department of Food Science, University of Campinas, Postal Code
13083-862, Campinas, SP, Brazil, neura@fea.unicamp.br
The antioxidant activity of annatto seeds is mainly attributed to
its major carotenoid bixin. The effects of annatto powder on lipid
oxidation in pork meat were evaluated and compared to sodium
erythorbate, a synthetic antioxidant, usually added to meat products.
Annatto powder alone or combined with sodium erythorbate
was added to minced pork loin. Four types of patties were
formulated, (1) the control without addition of annatto or sodium
erythorbate, (2) addition of 0.05% annatto, (3) 0.1% sodium erythorbate
and (4) 0.05% annatto plus 0.1% sodium erythorbate.
The patties were packed in polyvinyl chloride film, stored at -18°C
for 120 days and grilled at 165°C, for approximately 4 minutes
per side, before analysis. Measurements of thiobarbituric acid
reactive substances (TBARS), levels of conjugated dienes, cholesterol
oxides contents and fatty acids composition were carried out
in order to follow the lipid oxidation. Simultaneously, the stability
of bixin in the pork patties during storage time was evaluated.
In general, the levels of conjugated dienes showed no significant
differences during 120 days. Patties containing annatto, sodium
erythorbate and annatto plus sodium erythorbate showed significantly
lower TBARS levels than the control patties during storage.
Annatto showed the same protection levels as sodium erythorbate
on cholesterol oxidation. Bixin contents in pork patties with
annatto were always higher than those in the patties with annatto
plus sodium erythorbate. These values decreased until day 75,
remaining constant until the end of storage. The pork patties with
sodium erythorbate and sodium erythorbate plus annatto showed
low losses of polyunsaturated and monounsaturated fatty acids
contents during storage. The overall results showed that annatto
is an efficient antioxidant and can be used as an alternative for
food industry to protect the lipids and cholesterol from oxidation
in pork meat.
Acknowledgements: CNPq and FAPESP.
3.4.
Screening of antioxidant activity of extracts
from husks of Chinese lantern (Physalis
alkekengi L.)
Luèka Brulc 1 , Breda Simonovska 1 , Irena Vovk 1,2 ,
Helena Abramoviè 3
1 National Institute of Chemistry, Laboratory for Food Chemistry,
Hajdrihova 19, SI-1000 Ljubljana, Slovenia, lucka.brulc@ki.si,
breda.simonovska@ki.si, irena.vovk@ki.si
2 EN-FIST Centre of Excellence, Dunajska 156, SI-1000 Ljubljana,
Slovenia, irena.vovk@enfist.si
3 University of Ljubljana, Biotechnical Faculty, Department of Food
Chemistry and Biochemistry, Jamnikarjeva 101, SI-1000
Ljubljana, Slovenia, helena.abramovic@bf.uni-lj.si
Compounds as carotenoids, flavonoids and triterpenoids belong
to plant secondary metabolites. Some of the secondary metabolites
have beneficial role in healthy functioning of animal and
human organisms. For example among carotenoids, zeaxanthin
and lutein are reported (Ma and Lin, 2009) to have important role
in eye health.
Chinese lanterns (Physalis alkekengi L.) is a well-known
ornamental plant. It was found to be a good source of carotenoids
zeaxanthin and β-cryptoxanthin (Weller and Breithaupt, 2003;
Pintea et al., 2005). Other components of different parts of the
plant are less known and no in vitro antioxidant activity profile
has been published yet.
The aim of this study was to find the optimal extraction conditions
for acquiring different groups of compounds present in
the dried orange husks of Physalis alkekengi and measuring
antioxidant activity of the extracts in vitro by different published
tests. Consecutive extraction was made with n-hexane, ethyl
acetate, methanol and 70% methanol (aq) in this order. Screening
of different groups of compounds in the extracts was done by
thin-layer chromatography.
REFERENCES
WELLER P and BREITHAUPT DE. 2003. Identification and qualification of
zeaxanthin esters in plants using liquid chromatography-mass
spectrometry. Journal of Agricultural and Food Chemistry 51:
7044-7049.
PINTEA A, VARGA A, STEPNOWSKI P, SOCACIU C, CULEA M, DIEHL HA. 2005.
Chromatographic analysis of carotenol fatty acid esters in
Physalis alkekengi and Hippophae rhamnoides. Phytochemical
Analysis 16: 188-195.
MA L and LIN XM. 2009. Effects of lutein and zeaxanthin on aspects
of eye health. Journal of the Science of Food and Agriculture
90: 2-12.
3.5.
Separation of carotenoids using UHPLC and
predictive mapping
Neal E. Craft
Craft Technologies, Inc., 4344 Frank Price church Rd., 27892,
Wilson, NC, USA. ncraft@crafttechnologies.com
SESSION 3
Carotenoids have been measured using HPLC with pressures up
to 6000 psi for nearly 35 years. Recently, UHPLC, offering pressures
up to 18,000 psi, has become readily available. These high
pressures permit the use of