Development of gas chromatographic method for determination of cholesterol oxides in meat products

Comparison of the Determination of Eight Cholesterol Oxides in Dry–Cured Shoulder by GC–FID, GC–MS, and GC Tandem Mass Spectrometry

“…Cold saponification is a slow, time-consuming procedure that can produce cholesterol auto-oxidation (Rose-Sallin et al 1995). The use of solid-phase extraction (SPE) for isolation and enrichment of COPs offers a high recovery and a reduction in the formation of artifacts or COPs destruction (García-Regueiro and Maraschiello 1997;Careri et al 1998;Rose-Sallin et al 1995;Ulberth and Rossler 1998;Ulberth and Buchgraber 2002). Several SPE columns have been employed; silica-SPE allows the separation of neutral lipids from polar lipids (García-Regueiro and Maraschiello 1997), and SPE with reverse phase (C18) does not completely eliminate matrix interferences (Ulberth and Rossler 1998).…”

“…The analysis of COPs in food has been reported in different kinds of foods (Schmarr et al 1996;Novelli et al 1998;García-Regueiro and Maraschiello 1997;Careri et al 1998;Saldanha et al 2006); however, only a limited number of COPs are determined because of the difficulties in quantifying specific COPs due to low concentrations or by the mass spectrometry conditions applied (McCluskey and Devery 1993). According to Schmarr et al (1996), to achieve a suitable quantification, it is important to consider some aspects such as concentration of COPs in samples and their polarity because COPs have a range from medium to high polarity.…”

“…Similarly, determination of COPs by GC coupled to mass spectrometer (MS) is a powerful identification technique (Rose-Sallin et al 1995). Foods contain high levels of cholesterol but low levels of COPs; so, an important step for COPs analysis is to separate them from cholesterol to facilitate the quantification (Careri et al 1998). This clean-up involves saponification or extraction followed by the fractionation of lipids to isolate COPs (Ulberth and Rossler 1998) which is an essential step in many foods.…”

“…It enables the identification of different COPs at low concentration at the same time as it provides an acceptable sensitivity (Careri et al 1998). Similarly, determination of COPs by GC coupled to mass spectrometer (MS) is a powerful identification technique (Rose-Sallin et al 1995).…”

“…However, this methodology showed poor reproducibility and required a long time to carry out (Schmarr et al 1996). The analysis of COPs by GC is made with COPs derivatives, typically trimethylsilyl ethers (TMS; García-Regueiro and Maraschiello 1997;Careri et al 1998).…”