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Cholesterol Oxidation Products (cholesterol + oxidation_products)
Selected AbstractsEffect of oregano (O. majorana × O. vulgare) on performance and antioxidative capacity of quails fed a diet rich in ,3 fatty acidsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3 2008S. Handl Summary Oregano possesses high antioxidant activity and could therefore be used to enhance oxidative stability of eggs high in ,3 fatty acids. In this study, 20 female quails were fed a diet containing 4% linseed oil. They were divided into two groups, one receiving oregano, and the other grass meal as control (2% respectively). Cholesterol oxidation products were analysed in fresh eggs, in stored eggs and in the livers. Trolox equivalent antioxidative capacity of plasma was measured. No significant differences were seen between the groups. [source] Influence of Dietary Supplementation with ,-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ,3 and ,6 Fatty Acid-enriched Spray-dried EggsJOURNAL OF FOOD SCIENCE, Issue 7 2002J. Galobart ABSTRACT: The effect of feeding laying hens linseed oil or sunflower oil, with and without ,-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-dried whole egg at various storage periods. Storage of spray-dried eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 ,g/g, after spray drying, to 39.3 ,g/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, ,-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between ,-tocopherol and canthaxanthin was detected. [source] Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage TimeJOURNAL OF FOOD SCIENCE, Issue 9 2001M. Du ABSTRACT: Aerobic packaging significantly increased cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARS) in cooked turkey, pork, and beef patties after 7-d storage, but vacuum packaging was very effective in preventing cholesterol and lipid oxidation. Packaging of meat after cooking had a much stronger effect on COPs formation than before cooking, and irradiation had only a minor effect. The amount of total COPs correlated well with TBARS in cooked meat. Turkey had the highest rates of COPs and TBARS formation and beef had the lowest rates after 7-d storage, which were closely related to the fatty acid composition of meats. 7a-hydroxycholesterol, 7p-hydroxycholesterol, and 7-ketocholesterol were the major COPs detected in all 3 cooked meat patties. [source] Determination of cholesterol oxides content in milk products by solid phase extraction and gas chromatography-mass spectrometryJOURNAL OF SEPARATION SCIENCE, JSS, Issue 9-10 2003Marķa V. Calvo Abstract A method for quick and reliable analysis of cholesterol oxidation products (COPs) in dairy products has been developed. After lipid extraction, fat was transesterified under mild conditions to avoid degradation of the target compounds. Isolation of the COPs studied from other components in the lipid fraction was carried out on an aminopropyl SPE cartridge. Finally, analytes were analysed by GC-MS without derivatisation. The method developed provides high specificity and good sensitivity, allowing the direct and unambiguous determination of the underivatized COPs investigated. Application of the method to dairy food analysis revealed the presence of COPs in powder milks and milk-based infant formulas commercially available in Spain, showing that attention should be focused on reduction of cholesterol oxidation levels during both the processing and the storage of these types of foodstuffs. [source] | ||||||||||