Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes

Abstract Egg pasta contains high amount of cholesterol, that upon oxidation, generates oxysterols (COPs), which play a key role in the onset several human diseases. In this study, effect two tannins (esters ellagic acid, A; esters gallic B) at three different concentrations (0.25%, 0.50%, 1.00%) was tested egg considering shapes (squared, S; rectangular, F). When tannin B added, total phenolic content (TPC) fresh increased ( p < 0.01) and after cooking its greater than those obtained with A. The shape affected presence cholesterol; uncooked F samples (27.67 ± 0.28 mg/g pasta) higher found S (21.18 0.49 pasta). addition, significantly cholesterol water (up to 1.04 0.05 μg/mL), particular shape. Tannin also A reduce COPs pasta, while process did not impact > 0.05) oxidation cholesterol. results suggest could be applied formulation as strategy for reducing products.