Development of a Reliable Analytical Protocol for the Isolation of Cholesterol Oxidation Products—a Comparison of Different Lipid Extraction and Saponification Methods

Constantinou, Michalis S.; Georgiou, Christiana A.; Kapnissi‐Christodoulou, Constantina P.

doi:10.1007/s12161-014-0034-1

Cited by 7 publications

(3 citation statements)

References 25 publications

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“…Extraction of lipid fraction from lipstick formulation was carried out according to Constantinou et al 18 . About 4.0 g of lipstick sample in a screw-capped polypropylene centrifuge tube was mixed with 15 mL of chloroform-methanol 1:2 , heated at about 60 for 10 minutes, shaken vigorously for 1 minute, shaken by means of vortex mixer for 5 minutes, and centrifuged at 3,000 rpm for 10 minutes.…”

Section: Bligh and Dyer Methodsmentioning

confidence: 99%

Analysis of Lard in Lipstick Formulation Using FTIR Spectroscopy and Multivariate Calibration: A Comparison of Three Extraction Methods

et al. 2016

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Section: Bligh and Dyer Methodsmentioning

confidence: 99%

Analysis of Lard in Lipstick Formulation Using FTIR Spectroscopy and Multivariate Calibration: A Comparison of Three Extraction Methods

et al. 2016

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“…The food samples were purchased from local supermarkets in Nicosia (Cyprus). COPs were extracted from different food matrices using a procedure that was reported elsewhere . Briefly, 5 g of the samples were subjected to total lipid extraction with 120 mL of Folch's solution, consisting of chloroform and methanol (2:1, v/v).…”

Section: Methodsmentioning

confidence: 99%

Novel approach to fast determination of cholesterol oxidation products in Cypriot foodstuffs using ultra-performance liquid chromatography-tandem mass spectrometry

et al. 2015

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This paper reports the development and validation of a new method based on ultra-performance LC coupled to MS/MS for the simultaneous determination of four cholesterol oxidation products (COPs) in foodstuffs in only 4.1 min. The COPs were detected by ESI in positive-ion mode with multiple reaction monitoring, and the mass spectrometric conditions were optimized in order to increase sensitivity. The developed method was validated in terms of linearity, precision, LODs, and LOQs. Recoveries of the extraction process ranged from 86 to 98.5% when the samples were fortified at 100, 500, and 1500 ng/mL. The applicability of the method was confirmed by analyzing different food samples. Considering the paucity of data regarding the content of COPs in Cypriot foods, particular attention was devoted, for the first time, to the determination of the profile of the main COPs in widely consumed, traditional Cypriot foodstuffs (halloumi cheese, hiromeri, snails, etc.).

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“…An optimal result was observed when a mixture of chloroform/hexane (2:1, v/v) was used. Constantinou et al (2015) evaluated different ratios of chloroform/methanol mixtures (2:1, 1:1, and 1:2, v/v) to optimize the efficiency of COP extraction in lountza samples. The solvent mixture of chloroform/methanol (1:2, v/v) showed the best applicability, rapidness, and recovery.…”

Section: Pretreatment Of Samplesmentioning

confidence: 99%

Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

Liu

Yang

Xiao

et al. 2021

Comp Rev Food Sci Food Safe

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Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol‐rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs‐rich foods, the concern about health implications of dietary COPs is rising. Dietary COPs may exert deleterious effects on human health to induce several inflammatory diseases including atherosclerosis, neurodegenerative diseases, and inflammatory bowel diseases. Thus, knowledge regarding the effects of processing and storage conditions leading to formation of COPs is needed to reduce the levels of COPs in foods. Efficient methodologies to determine COPs in foods are also essential. More importantly, the biological roles of dietary COPs in human health and effects of phytochemicals on dietary COPs‐induced diseases need to be established. This review summarizes the recent information on dietary COPs including their formation in foods during their processing and storage, analytical methods of determination of COPs, metabolic fate, implications for human health, and beneficial interventions by phytochemicals. The formation of COPs is largely dependent on the heating temperature, storage time, and food matrices. Alteration of food processing and storage conditions is one of the potent strategies to restrict hazardous dietary COPs from forming, including maintaining relatively low temperatures, shorter processing or storage time, and the appropriate addition of antioxidants. Once absorbed into the circulation, dietary COPs can contribute to the progression of several inflammatory diseases, where the absorbed dietary COPs may induce inflammation, apoptosis, and autophagy in cells in the target organs or tissues. Improved intake of phytochemicals may be an effective strategy to reduce the hazardous effects of dietary COPs.

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Development of a Reliable Analytical Protocol for the Isolation of Cholesterol Oxidation Products—a Comparison of Different Lipid Extraction and Saponification Methods

Cited by 7 publications

References 25 publications

Analysis of Lard in Lipstick Formulation Using FTIR Spectroscopy and Multivariate Calibration: A Comparison of Three Extraction Methods

Analysis of Lard in Lipstick Formulation Using FTIR Spectroscopy and Multivariate Calibration: A Comparison of Three Extraction Methods

Novel approach to fast determination of cholesterol oxidation products in Cypriot foodstuffs using ultra-performance liquid chromatography-tandem mass spectrometry

Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

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