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Quantitation of cholesterol oxidation products in unirradiated and irradiated meats
Author(s) -
Hwang K. T.,
Maerker G.
Publication year - 1993
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02552709
Subject(s) - epoxide , chemistry , cholesterol , irradiation , chloroform , extraction (chemistry) , methanol , thin layer chromatography , lipid oxidation , chromatography , gas chromatography , food science , biochemistry , organic chemistry , catalysis , physics , nuclear physics , antioxidant
A method to detect 7‐ketocholesterol, cholesterol‐5β,6β‐epoxide, cholesterol‐5α,6α‐epoxide, 4‐cholesten‐3‐one, 4,6‐cholestadien‐3‐one and 4‐cholestene‐3,6‐dione in unirradiated and irradiated beef, pork and veal was developed by use of chloroform‐methanol‐water extraction, solid‐phase extraction, column separation, thin‐layer chromatography and gas chromatography. This method recovered 78–88% of the cholesterol oxidation products and detected the cholesterol oxidation products at 10 ppb or higher. Irradiation of the meats to a dose of 10 kGy increased these compounds, except 4,6‐cholestadien‐3‐one for all three types of meat, over unirradiated, and except cholesterol‐5α,6α‐epoxide and 4‐cholesten‐3‐one for the pork. All the cholesterol oxidation products in the unirradiated meats increased during storage at 0–4°C for 2 wk with some exceptions for the pork. The increases of cholesterol oxidation products in stored irradiated meats were greater than those in the unirradiated.