Quantification of Three Cholesterol Oxidation Products in Raw Meat and Chicken

Zubillaga, M. P.; Maerker, G.

doi:10.1111/j.1365-2621.1991.tb04732.x

Cited by 48 publications

(25 citation statements)

References 19 publications

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“…Furthermore, the amounts of cholesterol oxides obtained in raw meat agreed with those reported by Zubillaga and Maerker (30). Artifact production was minimized by taking strict precautions such as using butylated hydroxytoluene (0.002%) during the extraction procedure, avoiding elevated temperatures (>40ºC) during sample handling, and storing at low temperatures for very short periods.…”

Section: Resultssupporting

confidence: 61%

Cholesterol oxidation in meat from chickens fed α‐tocopherol‐and β‐carotene‐supplemented diets with different unsaturation grades

Maraschiello

Esteve²,

Regueiro

1998

Lipids

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The production of B-ring and side-chain oxysterols was evaluated in meat from chickens fed diets differing by the kind of oil or fat added. The effect of supplementary levels of natural antioxidants, as alpha-tocopherol and beta-carotene, on the meat cholesterol oxidative stability was also studied. Lard, sunflower and olive oil were used as dietary fat. Raw and cooked meats were analyzed for oxysterols, and cholesterol was also quantified. Oxysterol analyses were carried out by combining the use of solid-phase extraction, thin-layer chromatography, capillary gas chromatography, and capillary gas chromatography-mass spectrometry. Oxysterols were detected within the 0.1-0.5 microg/g range in raw meat. Cooking increased the oxysterol content of the meat, and levels as high as 5 microg/g muscle tissue were observed. B-Ring oxysterols were mainly produced: the alpha- and the beta-epoxycholesterols, the 7alpha- and 7beta-hydroxycholesterols, and the 7-ketocholesterol. The results showed that the meat from the chickens fed the olive oil-based diet containing alpha-tocopherol at 200 mg/kg of diet presented the best cholesterol oxidative stability. A positive effect could not be found for dietary beta-carotene administered at levels of 15 and 50 mg/kg of diet. Furthermore, a significant decrease in the tissue cholesterol content was observed with the olive and the sunflower oil-based diets.

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Section: Resultssupporting

confidence: 61%

Cholesterol oxidation in meat from chickens fed α‐tocopherol‐and β‐carotene‐supplemented diets with different unsaturation grades

Maraschiello

Esteve²,

Regueiro

1998

Lipids

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“…The meat was irradiated at 4°C to a dose of 10 kGy. Although the COPS distribution patterns produced by y-radiation in model systems have been reported to be different from those generated by autoxidation (Maerker andJones, 1991, 1993), the same results were not observed between irradiated and unirradiated, fresh or stored meats (Zubillaga and Maerker, 1991;Hwang and Maerker, 1993). This dissimilarity of behavior of cholesterol in model membranes and in meat was probably attributable to the complexity of the meat systems (Hwang and Maerker, 1993).…”

Section: Effect Of Irradiationcontrasting

confidence: 75%

“…Zubillaga and Maerker (199 1) analyzed the irradiated meat for 7-ketocholesterol and the epoxides and found that all 3 cholesterol oxidation products increased over 3-wk storage. 7-Ketocholesterol was the principal product and constituted well over 50% of the mixture (Zubillaga and Maerker, 1991). While the recovery of 7-ketocholesterol and cr-epoxide was -97%, the recovery of B-epoxide was only 62%.…”

Section: Cholesterol Oxides In Meat and Meat Productsmentioning

confidence: 99%

Cholesterol Oxides in Foods of Animal Origin

Paniangvait¹,

King²,

Jones³

et al. 1995

Journal of Food Science

236

188

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The earliest discovery of an oxidation product of cholesterol from a natural source was reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible food products accelerated in the 1980s as gas chromatography and high performance liquid chromatography detection methods were improved. COPS have been found in several foods including liquid eggs and dried egg products, milk and milk products, meat and meat products, marine food products, and other processed foods. Compelling evidence demonstrates that several cholesterol oxides are cytotoxic, atherogenic, mutagenic, and carcinogenic. Therefore, the presence of COPS in foods raises questions about the safety of consumption of some products.

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“…Monahan et al (1992) demonstrated that the rate of cholesterol oxidation in pork is greatly accelerated during storage following cooking and appears to follow the same trend as lipid oxidation in general. Zubillaga and Maerker (1991) reported that the predominant species was reported to be 7-ketocholesterol, accounting for almost half of the total COPs, followed by 7a-and 7b-hydroxycholesterol and both epoxides in order of decreasing concentration. Oxidation reactions are initiated in the highly susceptible membrane bound phospholipids, which contain relative large amounts of polyunsaturated fatty acids.…”

Section: Meat Productsmentioning

confidence: 98%