Cholesterol Oxidation in Meat-Based Baby Foods

Abstract

Cholesterol oxidation in commercial meat-based homogenized and freeze-dried baby foods was examined. The 7 major products of this reaction were determined by gas chromatography coupled with mass spectrometry (GC-MS). As far as single cholesterol oxidation products (COP) are concerned, 7-ketocholesterol was the major product of direct cholesterol oxidation in the 2 groups of analyzed samples, and this study confirmed that it is a useful marker of the whole cholesterol oxidation process. Nevertheless, the amounts of cholesterol-5β,6β-epoxide were often similar to and sometimes higher than the amounts of 7-ketocholesterol, thus showing a strong development of both direct and indirect cholesterol oxidation pathways. Total COP content was significantly higher in freeze-dried than in homogenized products. Moreover, in freeze-dried samples, the COP content per serving was quite variable and, in 2 samples, it was close to or even higher than 500 μg. The greater development of cholesterol oxidation in the freeze-dried samples was confirmed by their highest total COP/cholesterol percent ratios. A constant correlation between the fatty acid composition and the development of cholesterol oxidation was not found, although a positive correlation between unsaturated fatty acid content and total COP content occasionally exists in samples of the same brand.

Sterol Oxidation in Ready-to-Eat Infant Foods During Storage

“…In addition, during storage, the contact with air and/or light and high temperatures could further enhance fatty acid and sterol oxidation. SOP have been found in infant milk formulas and milk cereals ,– , and meat- and fish-based infant foods , ; the main SOP were 7-ketositosterol and 7-ketocholesterol. These milk and cereal-based baby foods are largely consumed during infancy and could, thus, be potentially harmful for children health.…”