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

Abstract

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.).

Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography–Mass Spectrometry

“…21,42 Alternatively, on the basis of the equation = ME MCC slope SCC slope , matrix effects between 0.8 and 1.2 are designated as "no matrix interference". 22 In the lard samples, the matrix effects of the seven COPs ranged from −18.78 to 9.17% (0.81−1.09), whereas in the tallow samples, the matrix effects were from −13.84 to 19.22% (0.86−1.19, Table 4). This outcome demonstrated that there was no matrix interference in the QuEChERS method developed in our study for the animal fats.…”

“…Furthermore, the matrix effect (%) can be either positive or negative, with the former indicating signal or ion enhancement and the latter indicating signal or ion suppression. Accordingly, matrix effects between 20 and −20% are designated as “no matrix interference”. , Alternatively, on the basis of the equation , matrix effects between 0.8 and 1.2 are designated as “no matrix interference” . In the lard samples, the matrix effects of the seven COPs ranged from −18.78 to 9.17% (0.81–1.09), whereas in the tallow samples, the matrix effects were from −13.84 to 19.22% (0.86–1.19, Table ).…”

“…Then, two linear-regression equations, those with and without the matrix components, were obtained. Then, the matrix effect was calculated using the following formulas: , where SCC represents the slope of the standard calibration curve, and MCC represents the slope of the matrix-matched calibration curve.…”

“…Then, two linear-regression equations, those with and without the matrix components, were obtained. Then, the matrix effect was calculated using the following formulas: 21,22…”

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

“…This technique allows chromatographic run time to decrease to 4.2 min per sample, while the use of MS/MS with triple quadrupole confirms the identification of COPs detected in samples. The LOD and LOQ values range from 0.03 tο 0.16 μg/250 mg and 0.12 to 0.49 μg/250 mg fat, respectively [136].…”