Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

Min, Joong-Seok; Lee, Sang-Ok; Khan, Muhammad Issa; Yim, Dong Gyun; Seol, Kuk-Hwan; Lee, Mooha; Jo, Cheorun

doi:10.1186/s12944-015-0074-6

Cited by 16 publications

(14 citation statements)

References 35 publications

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“…(2005) reported a significantly higher COP concentration in aerobically stored raw, grilled, and roasted meat compared to their vacuum-packed alternatives. With pan roasting and oven grilling, high cooking temperatures are typically used and this causes a greater extent of cholesterol oxidation, affirming the results of Min et al . (2015) , which reported that higher cooking temperatures (>150℃) lead to an increased production of COPs.…”

Section: Resultssupporting

confidence: 77%

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Min

Khan

Lee

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

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Section: Resultssupporting

confidence: 77%

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Min

Khan

Lee

et al. 2016

Korean Journal for Food Science of Animal Resources

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“…As previously reported, this compound is formed in the first stage of oxidation [ 32 ]; however, egg cholesterol in the BSPE sample suffered three thermal treatments as pasteurization, spray-drying and the oven-cooking. According to literature data [ 5 , 36 ], 7-KC thermal stability is low if compared with other COPs, thus its degradation during these thermal treatments could be occurred, forming volatile compounds [ 29 ] and/or involving 7-KC in the formation of Maillard reaction products [ 37 ]. Among other COPS, also 7-β-HC decreased from BPE to BSPE sample (−27.7%); according to Min et al [ 36 ], this compound decreases during heating treatments.…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Egg Products on Lipid Oxidation of Biscuits

Verardo

Messia

Marconi

et al. 2020

Foods

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Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence of egg products on COPs formation in biscuits formulated with them. The results confirmed that spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs. Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated with pasteurized eggs. It is important to stress that COPs composition was different between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.

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“…In contact with air, cholesterol undergoes autooxidation, and the rate of the formation of cholesterol oxidation products depends mainly on storage conditions [ 38 ]. Studies have shown the significant effect of MDA concentrations on cholesterol synthesis in milk fat ( Fig 4 ).…”

Section: Resultsmentioning

confidence: 99%

Relationship between the degree of antioxidant protection and the level of malondialdehyde in high-performance Polish Holstein-Friesian cows in peak of lactation

2018

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Lipid peroxidation can be described as a process under which free radicals attack carbon double bonds of omega-3 and omega-6 fatty acids. Whereas the end products of this process are reactive aldehydes, such as malondialdehyde (MDA). Lipid peroxidation leads to adverse changes in the nutritional value of milk; therefore, higher degree of antioxidant protection (DAP) ensures higher stability of dairy products by effecting their high antioxidative potential. Therefore, the purpose of this study was to demonstrate the relationship between the DAP and the level of MDA in high-performance Polish Holstein-Friesian cows in peak of lactation. Sixty-three Polish Holstein-Friesian cows were selected to the experiment according to: parity (all in the 2nd lactation), phase of lactation (peak of lactation), cytological quality of milk (somatic cell count < 150 thousand/ml) and without diagnosed metabolic diseases. The data obtained were analyzed statistically by two–way ANOVA, and Tukey’s post-hoc test. After analysis of performance the cows were divided into 3 groups (twenty one cows in each group) based on milk yield and MDA concentration. The study revealed a significant effect of the lactation performance of cows on MDA levels in milk (P ≤ 0.01). The highest concentration of MDA (61.137 nM/mL) was shown in milk of cows yielding between 50.00 and 55.80 kg/day. The highest concentration of fat was found in milk in which the MDA level ranged from 48 to 86 nM/mL. Whereas, the inverse relationship was demonstrated in case of protein concentration. The highest level of protein was found in cows with MDA levels in the range of 18–28 nM/mL (P ≤ 0.01). The lowest MDA level (in the range of 18–28 nM/mL) was associated with the highest concentration of vitamin E, β-carotene, total antioxidant status (TAS) and DAP, measured in both milk and plasma. The obtained results show that lipid peroxidation leads to adverse changes in the nutritional value of milk; the highest DAP (7.89 x 10−3) was found in the cows with the lowest MDA concentration in milk.

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Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

Cited by 16 publications

References 35 publications

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Effect of Different Egg Products on Lipid Oxidation of Biscuits

Relationship between the degree of antioxidant protection and the level of malondialdehyde in high-performance Polish Holstein-Friesian cows in peak of lactation

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