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Quantification of Three Cholesterol Oxidation Products in Raw Meat and Chicken
Author(s) -
ZUBILLAGA M.P.,
MAERKER G.
Publication year - 1991
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.1365-2621.1991.tb04732.x
Subject(s) - silicic acid , chemistry , chromatography , cholesterol , epoxide , gas chromatography , thin layer chromatography , biochemistry , organic chemistry , catalysis
Raw veal, beef, pork, and chicken muscle tissues were extracted by a modified dry column procedure in which silicic acid was incorporated in the trap of the column. This method separated cholesterol derivatives from the bulk of neutral lipids, phospholipids and cholesterol. Isolation of sterols by preparative thin layer chromatography followed by quantification by direct on‐column capillary gas chromatography permitted measurement of 7‐ketocholesterol, cholesterol 5α, 6α‐epoxide, and cholesterol 5β 6β‐epoxide at concentrations less than 1 ppm. All muscle tissues contained the three cholesterol products in measurable quantities. 7‐Ketocholesterol constituted more than 50% of the oxidation products in all samples.