Evaluation of Direct Saponification Method for Determination of Cholesterol in Meats

Adams, Mark; Sullivan, Darryl; Smith, Renée; Richter, Earl F

doi:10.1093/jaoac/69.5.844

Cited by 63 publications

(63 citation statements)

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“…Total cholesterol determinations were conducted on powdered longissimus muscle from pigs slaughtered at 2, 4 and 6 wk of RAC feeding and 1, 3 and 7 days after RAC withdrawal by a modified procedure of Adams et al (1986) as described by Engeseth (1990). Direct saponification of the muscle was followed by tolucne extraction and analysis of the cholesterol by GLC (HP 5840A; 10% SE-30 on 100/120 mesh gas chrom Q; isothermal analysis at 230°C).…”

Section: Cholesterol Analysismentioning

confidence: 99%

Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine

Engeseth

Lee

Bergen

et al. 1992

Journal of Food Science

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Ractopamine (RAC) enhances lipolysis and depresses lipogenesis in pigs. We hypothesized that depression of fatty acid (FA) formation from six carbon precursors may enhance enrichment of depot lipids from long chain FA in corn-soybean meal finishing diets. We tested that hypothesis as well as the effect of RAC on muscle cholesterol concentration. Finishing pigs were fed 16% protein corn-soybean diets containing 0 or 20 ppm RAC. RAC feeding had only a minor effect on fatty acid profiles-(FAP) of lipid depots of finishing pigs. Adipose tissue lioids of oigs fed RAC had lower 18:0 fwk 4) and higher 18:3 (wk 4) and 18:i"(wk 6) compared to controls. M&cle lip:d effects wcrc quite variable. Total cholesterol concentration of muscle was not significantly affected by RAC feeding.

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Section: Cholesterol Analysismentioning

confidence: 99%

Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine

Engeseth

Lee

Bergen

et al. 1992

Journal of Food Science

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“…Samples were submitted to Woodson-Tennant Laboratories (Memphis, TN.) for cholesterol determination using the methods of Adams et al (1986).…”

Section: Cholesterol Contentmentioning

confidence: 99%

Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine

Perkins

McKeith

Jones

et al. 1992

Journal of Food Science

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Fatty acid (FA) composition and cholesterol (CHL) content from control-and R&topami& (Rat) treated pigs werk evaluated. Lipids were extracted from the lonrrissimus ILD1 and subcutaneous fat (SC) and methyl esters of the Fi were fo'rmecl for gas chromatography. 'CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rat for about 40 kg of grain prior to slaughter. Rat had no consistent effect on the FA composition of SC or &scle (neutral or polar) lipids. CHL content in the-LD of treated animals was about 9% lower (P < 0.011 than controls. Rat reduced the CHL content of the LD an'd had limited effect on the FA profile of muscle or SC fat. INTRODUCTIONCONSUMERS are concerned with the type (saturated or unsaturated) and amount of fat and level of cholesterol in their diets. Present methods of reducing fat content in pork involve trimming of sucutaneous fat to decrease fat content. However, this has limited potential for reducing the amount of intermuscular fat or affecting the fatty acid profile or amount of cholesterol. The use of repartitioning agents, compounds that will decrease carcass fat and increase muscle, such as Ractopamine hydrochloride (Rat) can effectively decrease intermuscular fat.

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“…The extraction of cholesterol followed the modified method of Adams et al (1986). One gram of a milk or cream sample was placed in a screw-capped glass tube (15 mm · 180 mm), and 1 mL of 5a-cholestane (1 mg mL -1 ) was added as an internal standard.…”

Section: Extraction and Quantification Of Cholesterol From Milk And Cmentioning

confidence: 99%

Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream

Lee

Ganesan

Kwak

2012

Int J of Food Sci Tech

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This study was carried out to investigate the optimum conditions of cross-linking b-cyclodextrin (b-CD) and recycling for cholesterol removal in milk and cream. The cross-linked b-CD was prepared with a 15% adipic acid solution, and the water solubility of the b-CD was measured for the optimum conditions based on mixing temperature, mixing time, cross-linking temperature, cross-linking reaction time and cooling time. In the results of this study, optimum conditions were 80°C mixing temperature, 2 h mixing time, 60°C crosslinking temperature, 24 h cross-linking reaction time and 48 h cooling time. After determining the optimum conditions, the recyclable yields of the cross-linked b-CD ranged from 90.01% to 55.17% in six recyclings and the percentage of cholesterol removal by 15% cross-linked b-CD was over 90% until eighth recycling. On the basis of the results, this study suggests that 15% adipic acid-added cross-linked b-CD maximised recyclable yield and that cholesterol removal was improved during recycling.

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Evaluation of Direct Saponification Method for Determination of Cholesterol in Meats

Cited by 63 publications

References 0 publications

Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine

Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine

Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine

Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream

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