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Hashari SZ, Rahim AA, Meng GY, Ramiah SK. Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS. Molecules 2020; 25:molecules25214978. [PMID: 33126403 PMCID: PMC7662975 DOI: 10.3390/molecules25214978] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 12/14/2022] Open
Abstract
A diet containing cholesterol is an essential component of biological function; however, cholesterol oxidation products (COPs) remain a major public health concern. This study investigated the effects of cooking methods (boiling and frying) on the production levels of COPs in processed foods. Samples, as represented by minced beef, chicken sausages, and fish fillets, were subjected to different cooking methods followed by COP extraction using a saponification method. Then, six common COPs, 5α-cholest, α-epoxy, β-epoxy, 25-HC, triol, and 7-keto, were quantified by triple quadrupole gas chromatography-mass spectrometry (GS-MS/MS). A significantly high number of COPs were detected in minced meat, of which 7-keto and triol were detected as major oxidation products, followed by chicken sausages and fish fillets (p ≤ 0.05). Compared to boiling, frying generated significantly more COPs, specifically triol (0.001-0.004 mg/kg) and 7-keto (0.001-0.200 mg/kg), in all samples. Interestingly, cholesterol level was found to be slightly (but not significantly) decreased in heat-treated samples due to oxidation during cooking, producing a higher number of COPs. Notably, the fish fillets were found to produce the fewest COPs due to the presence of a low amount of cholesterol and unsaturated fatty acids. In conclusion, adapting boiling as a way of cooking and choosing the right type of meat could serve to reduce COPs in processed foods.
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Affiliation(s)
- Shazamawati Zam Hashari
- Food Biotechnology Program, Faculty of Science and Technology, University Sains Islam Malaysia, Bandar Baru Nilai 71800, Malaysia; (S.Z.H.); (A.A.R.)
| | - Alina Abdul Rahim
- Food Biotechnology Program, Faculty of Science and Technology, University Sains Islam Malaysia, Bandar Baru Nilai 71800, Malaysia; (S.Z.H.); (A.A.R.)
| | - Goh Yong Meng
- Department of Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, University Putra Malaysia (UPM), Serdang 43400, Malaysia;
- Department of Veterinary Pre Clinical Science, Faculty of Veterinary Medicine, University Putra Malaysia, Persiaran UPM-Serdang, Serdang 43400, Malaysia
| | - Suriya Kumari Ramiah
- Department of Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, University Putra Malaysia (UPM), Serdang 43400, Malaysia;
- Correspondence: ; Tel.: +60-8947-1173
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Figueroa Macca M, Lozada Castro JJ. Desarrollo de un método analítico de preparación de muestras de alimentos para determinar óxidos de colesterol (COP) mediante cromatografía. REVISTA COLOMBIANA DE QUÍMICA 2018. [DOI: 10.15446/rev.colomb.quim.v47n3.72437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Las transformaciones surgidas durante los procesos de limpieza de los alimentos grasos para determinar productos de oxidación de colesterol (COP) limitan los resultados reales en un estudio. Por tanto, el objetivo de este estudio fue comparar los COP obtenidos por distintos métodos de extracción: fase sólida (SPE) y cromatografía líquida en fase normal y reversa, comparando sus perfiles de elución. Adicionalmente, se tuvo como objetivo optimizar los procesos de limpieza para reducir las transformaciones de COP. Se usaron muestras de lomo de cerdo crudo, jamón serrano y salmón ahumado. Las transformaciones de COP se determinaron por SPE y GC–FID y se optimizaron los métodos de limpieza con la técnica SPE. Los cartuchos apolares no mostraron transformación de COP durante el tratamiento de muestras y los cambios de pH generaron transformaciones del triol a 6 ceto epóxido. Debido a que la limpieza del cartucho suele ser deficiente y genera coelución de compuestos indeseables (ácidos grasos) implicados en la transformación de epóxidos α y β en triol, estas transformaciones se evitaron con la técnica SPE, uso de cartuchos C18, con ajuste del volumen de elución de MeOH y ajustes del pH. La reducción de los pasos de la limpieza de muestras optimizó el proceso en un 73%.
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3
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Determination of total plasma oxysterols by enzymatic hydrolysis, solid phase extraction and liquid chromatography coupled to mass-spectrometry. J Pharm Biomed Anal 2018; 150:396-405. [DOI: 10.1016/j.jpba.2017.12.033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 12/15/2017] [Accepted: 12/16/2017] [Indexed: 01/04/2023]
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4
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Beck A, Jordan LK, Herlitze S, Amtmann A, Christian J, Brogden G, Adamek M, Naim HY, Maria Becker A. Quantification of sterols from carp cell lines by using HPLC-MS. SEPARATION SCIENCE PLUS 2018. [DOI: 10.1002/sscp.201700021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Alexander Beck
- Institute of Bioprocess Engineering; Friedrich-Alexander-University Erlangen-Nürnberg; Erlangen Germany
| | - Lisa Katharina Jordan
- Institute of Bioprocess Engineering; Friedrich-Alexander-University Erlangen-Nürnberg; Erlangen Germany
| | - Simon Herlitze
- Institute of Bioprocess Engineering; Friedrich-Alexander-University Erlangen-Nürnberg; Erlangen Germany
| | - Anette Amtmann
- Institute of Bioprocess Engineering; Friedrich-Alexander-University Erlangen-Nürnberg; Erlangen Germany
| | - Juergen Christian
- Bavarian Health and Food Safety Authority; Institute for Animal Health II; Erlangen Germany
| | - Graham Brogden
- Department of Physiological Chemistry; University of Veterinary Medicine; Hannover Germany
| | - Mikolaj Adamek
- Fish Disease Research Unit; Institute of Parasitology; University of Veterinary Medicine; Hannover Germany
| | - Hassan Y. Naim
- Department of Physiological Chemistry; University of Veterinary Medicine; Hannover Germany
| | - Anna Maria Becker
- Institute of Bioprocess Engineering; Friedrich-Alexander-University Erlangen-Nürnberg; Erlangen Germany
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Souza HAL, Mariutti LRB, Bragagnolo N. Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp. J Steroid Biochem Mol Biol 2017; 169:88-95. [PMID: 27013019 DOI: 10.1016/j.jsbmb.2016.03.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 03/18/2016] [Accepted: 03/20/2016] [Indexed: 11/21/2022]
Abstract
A novel microwave-assisted direct saponification method for the simultaneous determination of cholesterol and cholesterol oxides in shrimp was developed and validated. Optimal saponification conditions, determined by means of an experimental design, were achieved using 500mg of sample and 20mL of 1mol/L KOH ethanol solution for 16min at 45°C at maximum power at 200W and magnetic stirring at 120rpm. Higher extraction of cholesterol oxides in a reduced saponification time (∼75 times) was achieved in comparison with the direct cold saponification method. The new method showed low detection (≤0.57μg/mL) and quantification (≤1.73μg/mL) limits, good repeatability (≤10.50% intraday and ≤8.56% interday) and low artifact formation (evaluated by using a deuterated cholesterol-D6 standard). Raw, salted and dried-salted shrimps were successfully analyzed by the validated method. The content of cholesterol oxides increased after salting and decreased after drying.
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Affiliation(s)
- Hugo A L Souza
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 São Paulo, Brazil
| | - Lilian R B Mariutti
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 São Paulo, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 São Paulo, Brazil.
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Lozada-Castro JJ, Santos-Delgado MJ, Polo-Díez LM. Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction: influence of electron-beam irradiation on cholesterol oxide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4215-4223. [PMID: 26777543 DOI: 10.1002/jsfa.7625] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/30/2015] [Accepted: 01/06/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The aim of this study was to develop an efficient method for cholesterol oxide product (COP) determination in irradiated and non-irradiated ready-to-eat foods with high water content by gas chromatography-flame ionisation detector after accelerated solvent extraction (ASE), and derivatisation with a silylating reagent. RESULTS The ASE solvent was an 85:15 v/v petroleum ether/chloroform mixture at 40 °C and 1500 psi followed by solid phase extraction. The ASE method was compared with the established lixiviation method, proving an advantageous alternative which reduces analysis time by a factor of 15 and solvent volume by 50%, and minimises the use of chlorinated solvents. COP derivative structures were identified by gas chromatography coupled with mass spectrometry. Analytical characteristics were determined from standards and recoveries were 63-95%, establishing the validity of the method. CONCLUSION The results obtained and their analysis by chemometric techniques established COP formation in food samples after e-beam irradiation. Increase in COP concentration depended on both irradiation doses and food composition, mainly water and fat content, although linear correlations among variables were not found. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - María Jesús Santos-Delgado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, 28040, Madrid, Spain
| | - Luis María Polo-Díez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, 28040, Madrid, Spain
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Brzeska M, Szymczyk K, Szterk A. Current Knowledge about Oxysterols: A Review. J Food Sci 2016; 81:R2299-R2308. [PMID: 27561087 DOI: 10.1111/1750-3841.13423] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 06/30/2016] [Accepted: 07/15/2016] [Indexed: 11/26/2022]
Abstract
For years food consumers have been warned that a cholesterol-rich diet may result in atherosclerosis. It is also well known that consumption of large amounts of phytosterols decreases concentration of low-density lipoproteins (LDLs) in blood (LDLs are regarded a key risk factor in development of cardiovascular diseases). However, no scientific evidence has unambiguously proved any direct connection between amount of consumed cholesterol and LDL level in blood. On the other hand, concentration of cholesterol oxidation products, oxysterols, seems to be indeed relevant; for example, they significantly impact appearance of atherosclerotic lesions (plaques). Phytosterols (like sitosterol or campasterol) decrease LDL level in blood, but on the other hand products of their oxidation are toxic. Therefore, it is worth to know influence of phytosterols on living organisms, processes which lead to their formation, and their levels in popular foodstuffs. This paper is an attempt to review literature data on the above aspects, as well as on impact on living organisms of oxidation products of popular sterols.
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Affiliation(s)
- Magdalena Brzeska
- Dept. of Food Analysis, The Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532, Warsaw, Poland.
| | - Krystyna Szymczyk
- Dept. of Food Analysis, The Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532, Warsaw, Poland
| | - Arkadiusz Szterk
- National Medicines Inst, Dept. of Spectrometric Methods, 30/40 Chełmska, 00-725, Warsaw, Poland
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Development of a Reliable Analytical Protocol for the Isolation of Cholesterol Oxidation Products—a Comparison of Different Lipid Extraction and Saponification Methods. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0034-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Sample preparation: A critical step in the analysis of cholesterol oxidation products. Food Chem 2014; 145:918-26. [DOI: 10.1016/j.foodchem.2013.08.123] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 06/28/2013] [Accepted: 08/28/2013] [Indexed: 11/15/2022]
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10
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A review of analytical methods measuring lipid oxidation status in foods: a challenging task. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1866-9] [Citation(s) in RCA: 121] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A Review. ANNALS OF ANIMAL SCIENCE 2012. [DOI: 10.2478/v10220-012-0003-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A ReviewThe level of oxysterols in animal products depends on the temperature used in food processing, duration of heating, and storage time and conditions. High temperature, oxygen, exposure to light, chemical composition of the product and low level of antioxidants accelerate the formation of cholesterol oxidation products (COPs). Also the high content of polyunsaturated fatty acids in meat and eggs favours the formation of oxysterols. Dairy products are characterized by the lowest content of COPs of all animal products. The most common oxysterols present in products of animal origin are 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol and α, β-epoxycholesterol. Numerous studies have confirmed the adverse effects of COPs on animal and human health. They exhibit mutagenic, carcinogenic, angiogenic and toxic action, damage cell membranes, and inhibit cholesterol biosynthesis. The use of certain antioxidants in animal nutrition limits the formation of COPs during technological processing of meat, eggs and milk, as well as during storage of fresh products. The excessive oxidation of cholesterol can be additionally prevented through the use of appropriate packaging that limits oxygen and light exposure.
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12
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Chen YC, Chien JT, Inbaraj BS, Chen BH. Formation and inhibition of cholesterol oxidation products during marinating of pig feet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:173-179. [PMID: 22117593 DOI: 10.1021/jf204158a] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Cholesterol oxidation products (COPs), formed during the heating of cholesterol-rich foods, have been shown to cause cancer and coronary heart disease. The objectives of this study were to develop a GC-MS method for the determination of COPs in pig feet meat, skin, and juice during marinating and to study the formation and inhibition of COPs as affected by the incorporation of soy sauce and sugar. Results showed that an HP-5MS column could provide an adequate separation of cholesterol, 5α-cholestane (internal standard), and seven COPs, including 7α-OH, 7β-OH, 5,6β-OH, 5,6α-OH, triol, 25-OH, and 7-keto, within 15 min with a temperature-programming method. Most COPs in pig feet meat were generated at a larger amount than in pig feet skin and marinating juice over a 24 h heating period at about 100 °C. The Maillard browning index rose with increasing heating time, whereas the pH showed a slight change in marinated juice. Both reducing sugar and free amino acid contributed to the formation of Maillard reaction products. The incorporation of soy sauce and crystal sugar into fresh juice was effective in inhibiting COPs formation in pig feet, skin, and juice over a 30 min preheating period.
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Affiliation(s)
- Y C Chen
- Department of Food Science, Fu Jen University, Taipei 242, Taiwan
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Mele M, Contarini G, Cercaci L, Serra A, Buccioni A, Povolo M, Conte G, Funaro A, Banni S, Lercker G, Secchiari P. Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.015] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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McAvey KM, Guan B, Fortier CA, Tarr MA, Cole RB. Laser-induced oxidation of cholesterol observed during MALDI-TOF mass spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2011; 22:659-69. [PMID: 21472605 DOI: 10.1007/s13361-011-0074-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2010] [Revised: 01/02/2011] [Accepted: 01/02/2011] [Indexed: 05/21/2023]
Abstract
Conditions for the detection of three odd-electron cholesterol oxidation peaks were determined and these peaks were shown to be artifacts of the matrix-assisted laser desorption time of flight (MALDI-TOF) process. Matrix choice, solvent, laser intensity and cholesterol concentration were systematically varied to characterize the conditions leading to the highest signals of the radical cation peaks, and it was found that initial cholesterol solution concentration and resultant density of solid cholesterol on the MALDI target were important parameters in determining signal intensities. It is proposed that hydroxyl radicals, generated as a result of laser irradiation of the employed 2,5-dihydroxybenzoic acid (DHB) matrix, initiate cholesterol oxidation on the MALDI target. An attempt to induce the odd-electron oxidation peaks by means of adding an oxidizing agent succeeded using an acetonitrile solution of DHB, cholesterol, and cumene hydroperoxide. Moreover, addition of free radical scavengers reduced the abundances of some oxidation products under certain conditions. These results are consistent with the mechanism of oxidation proposed herein involving laser-induced hydroxyl radical production followed by attack on neutral cholesterol. Hydroxyl radical production upon irradiation of dithranol matrix may also be responsible for generation of the same radical peaks observed from cholesterol in dithranol by an analogous mechanism.
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Affiliation(s)
- Kevin M McAvey
- Department of Chemistry, University of New Orleans, 2000 Lakeshore Dr., New Orleans, LA 70148, USA
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Busch TP, King AJ. Stability of Cholesterol, 7-Ketocholesterol and β-Sitosterol during Saponification: Ramifications for Artifact Monitoring of Sterol Oxide Products. J AM OIL CHEM SOC 2010; 87:955-962. [PMID: 20835297 PMCID: PMC2923713 DOI: 10.1007/s11746-010-1572-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2009] [Revised: 01/29/2010] [Accepted: 03/09/2010] [Indexed: 12/01/2022]
Abstract
Cholesterol has been used to monitor artifact generation. Stability differences among cholesterol oxide products (COPs) and cholesterol in thermal and alkaline conditions are theorized. Thus, use of cholesterol may be unsuitable for detection of artifacts generated from COPs. Stability of cholesterol was compared to that of 7-ketocholesterol (7-keto) and β-sitosterol (βS) under various thermal and alkaline saponification conditions: 1 M methanolic KOH for 18 h at 24 °C (1 M18hr24°C, Control), 18 h at 37 °C (1M18hr37°C), 3 h at 45 °C (1M3hr45°C), and 3.6 M methanolic KOH for 3 h at 24 °C (3.6M3hr24°C). Trends indicated that cholesterol in solution was more stable than 7-keto under all conditions. Compared to βS, cholesterol was more stable under all conditions except for 1M18hr37°C for which stabilities were similar. Compounds were more labile in heat than alkalinity. Poor recoveries of 7-keto during cold saponification with high alkalinity were attributed to alkaline instability. 7-Keto, less stable than cholesterol, should be used to monitor artifact generation during screening of various methods that include thermal and alkaline conditions. In a preliminary analysis of turkey meat, more 3,5-7-one was generated from spiking with cholesterol than with 7-keto.
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Affiliation(s)
- T. P. Busch
- Kraft Oscar Mayer, 910 Mayer Blvd, Madison, WI 53704 USA
| | - A. J. King
- Department of Animal Science, University of California, Davis, One Shields Avenue, Davis, CA 95616 USA
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