Cholesterol oxidation in traditional Mexican dried and deep-fried food products

Soto-Rodríguez, Ida; Campillo-Velázquez, Perla J.; Ortega-Martínez, Jorge; Rodríguez‐Estrada, Maria Teresa; Lercker, Giovanni; Garcı́a, Hugo S.

doi:10.1016/j.jfca.2008.03.008

Cited by 41 publications

(37 citation statements)

References 39 publications

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“…Further studies are needed in order to assess whether this difference in lipid oxidation may be due to the fibre composition of muscles or to other pre-slaughter factors. u s e o n l y M.T., Lercker, G., Garcia, H.S., 2008. …”

Section: Discussionmentioning

confidence: 98%

“…Several studies reported the effects of postslaughter factors (cooking methods, meat conservation or processing) on the oxidation of intramuscular lipids (Boselli et al, 2005;Rudzińska et al, 2007;Vicente and Torres, 2007;Soto-Rodríguez et al, 2008;Meineri et al, 2010). All these studies were carried out on retailed meat and the effect of pre-slaughter factors such as animal's origin, feeding regimen, rearing system, age at slaughter were not taken into consideration.…”

Section: Introductionmentioning

confidence: 99%

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Cholesterol and Fatty Acids Oxidation in Meat from Three Muscles of Massese Suckling Lambs Slaughtered at Different Weights

Serra

Conte

Cappucci

et al. 2014

Italian Journal of Animal Science

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Eighteen Massese male lambs fed mainly with maternal milk were slaughtered at 11, 14 and 17 kg. Samples of Longissimus dorsi (LD), Triceps brachii (TB) and Semimembranosus (Sm) muscles were collected. Total intramuscular lipids were extracted by means of a mixture of chloroform methanol 2/1. Cholesterol content and its oxidation product (COP) were determined by a gas chromatography apparatus equipped with an apolar 30 m column. Fatty acid oxidation was evaluated by means of thiobarbituric acid reactive substances (TBARS) extracting the sample with aqueous acidic solution. The effect of slaughter weight on oxidation of intramuscular lipids was found only in TB muscles. In this muscle the cholesterol content showed a decreasing trend, while the content of COPs significantly increased with the age of animals. Among the COPs, the 7-ketocholesterol and 7 -hydroxycholesterol were the most abundant, followed by -andepoxy-cholesterol and cholestan-triol. The content of TBARS did not vary owing to a similar fatty acid composition of intramuscular fat across weight of slaughter. In any case, the values of TBARS did not reach the threshold of the detection of off-flavour in meat.

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Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Cholesterol and Fatty Acids Oxidation in Meat from Three Muscles of Massese Suckling Lambs Slaughtered at Different Weights

Serra

Conte

Cappucci

et al. 2014

Italian Journal of Animal Science

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show abstract

“…COPs were identifi ed and quantifi ed according to a method recently published (Soto-Rodríguez et al, 2008).…”

Section: Identifi Cation and Quantifi Cation Of Copsmentioning

confidence: 99%

Biochemical and histopathological effects of dietary oxidized cholesterol in rats

Soto-Rodríguez

Campillo-Velázquez

Alexander‐Aguilera

et al. 2009

J of Applied Toxicology

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Cholesterol oxidation products (COPs) have been associated with the genesis of chronic degenerative diseases, such as atherosclerosis. The purpose of this work was to study the histological changes by toxic effects of dietary COPs in liver and kidney. Five-week-old male Wistar albino rats were randomly divided into three groups of 10 rats each. Standard rat chow was supplemented with either 1% (w/w) pure cholesterol or 1% oxidized cholesterol and fed to the rats for 8 weeks. Control animals were fed standard rat chow. At the end of the treatment period, the serum lipid profile was determined. The aorta, liver and kidneys were excised immediately, frozen with liquid nitrogen, and held at -70 degrees C. The histological study was carried out using conventional hematoxylin-eosin staining, and histochemical red oil 'O' was applied. COPs were analyzed by gas chromatography. Intake of dietary COPs altered biochemical parameters involved in lipid metabolism associated with atherogenesis in rats: total cholesterol, triacylglycerols and low density lipoproteins in serum. COPs detected in the liver and kidneys modified the organ original structure, caused an inflammatory process and promoted atherogenesis and atrophy of the tissue.

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“…Subsequently, the filtrate, which contained the lipids accompanied by non-lipid substances, was mixed with 1 M KCl solution and was left overnight at 4°C for phase separation. The lower phase, freed from non-lipid substances, was collected and dried with a vacuum evaporator for further purification of COPs (Boselli et al, 2005, Bonoli, Caboni, Rodriguez-Estrada, & Lercker, 2007Soto-Rodriguez et al, 2008;Boselli, Rodriguez-Estrada, Fedrizzi, & Caboni, 2009;Verardo et al, 2010;Bosselli, RodriguezEstrada, Ferioli, Caboni, & Lercker, 2010;Cardenia et al, 2011;Pignoli et al 2009). In our knowledge, no studies were performed by the authors to clarify whether the temperature could induce artifact formation.…”

Section: Lipid Extractionmentioning

confidence: 99%

Sample preparation: A critical step in the analysis of cholesterol oxidation products

Georgiou

Constantinou

Kapnissi‐Christodoulou

2014

Food Chemistry

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Cholesterol oxidation in traditional Mexican dried and deep-fried food products

Cited by 41 publications

References 39 publications

Cholesterol and Fatty Acids Oxidation in Meat from Three Muscles of Massese Suckling Lambs Slaughtered at Different Weights

Cholesterol and Fatty Acids Oxidation in Meat from Three Muscles of Massese Suckling Lambs Slaughtered at Different Weights

Biochemical and histopathological effects of dietary oxidized cholesterol in rats

Sample preparation: A critical step in the analysis of cholesterol oxidation products

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