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HPLC Determination of C‐7 Oxidized Cholesterol Derivatives in Foods
Author(s) -
PARK S. WON,
ADDIS P. B.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10494.x
Subject(s) - saponification , sterol , chemistry , high performance liquid chromatography , chromatography , cholesterol , food science , snack food , biochemistry
ABSTRACT A method was developed for the rapid, accurate analysis of C‐7 oxdized cholesterol derivatives (C‐7 OCDs) in muscle and other foods. The method avoids saponification. Total lipid extracts were fractionated on silica gel columns to concentrate trace sterol oxides from triglycerides, cholesterol, and phospholipids. Sterol oxides in eluates were quantified by normal‐phase high performance liquid chromatography. Recoveries of C‐7 OCDs added to beef approached 100%. Pancake mix, French fries, and organ product “concentrates” sold in health food stores contained from 1 to 70 ppm of C‐7 OCDs (7‐keto, 7α‐hydroxy and 7β‐hydroxycholesterol), but none could be detected in raw beef, fried chicken, cooked hamburger, beef jerky or liver sausage.