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

Georgiou, Christiana A.; Constantinou, Michalis S.; Kapnissi‐Christodoulou, Constantina P.

doi:10.1016/j.foodchem.2013.08.123

Cited by 21 publications

(15 citation statements)

References 90 publications

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“…Although the lipid and cholesterol content of fish tissues differ between species, gender, geographical origin, and season and can be affected by other environmental factors ( € Ozogul, € Ozogul, & Alagoz, 2007), as well as by, the analytical method used (Georgiou, Constantinou, & Kapnissi-Christodoulou, 2014), the amounts of lipids and cholesterol observed in the raw Atlantic hake and smooth weakfish fillets (Table 2) were in the range reported by other researchers for both species Sancho, Lima, Costa, Mariutti, & Bragagnolo, 2011). Comparing the fishes, smooth weakfish exhibited significantly (p < 0.05) higher fat and cholesterol levels and less moisture than Atlantic hake.…”

Section: Raw Filletsmentioning

confidence: 99%

Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets

Freitas

Amaral

Coutrim

et al. 2015

LWT - Food Science and Technology

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The levels of cholesterol and 7-ketocholesterol were measured in raw Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets and in fillets subjected to the following cooking methods: baking in an electric or microwave oven; baking, grilling or stewing in a steam-convection oven; simmering on a stove; electric grilling; and deep frying. The raw samples from both fishes exhibited significantly (p < 0.05) higher cholesterol levels (62.71 ± 6.06 mg/100 ge74.16 ± 3.96 mg/ 100 g) than the processed fillets. In all of the samples, 7-ketocholesterol was detected at significantly (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the surface of the product moist produced small decrease in the cholesterol content (26.65%e29.96%) and a low level of 7-ketocholesterol in the samples (6.90 ± 0.21 mg/ge6.47 ± 0.28 mg/g). Baking in electric or steam-convection ovens at high temperatures and long times greatly reduced the cholesterol content (52.77%e65.08%), which was associated with a large increase in 7-ketocholesterol levels (11.54 ± 0.45 mg/ge13.94 ± 1.17 mg/g). These results indicate the necessity of revising the baking procedures for fish to increase the healthiness of food.

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Section: Raw Filletsmentioning

confidence: 99%

Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets

Freitas

Amaral

Coutrim

et al. 2015

LWT - Food Science and Technology

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“…The authors conclude that milk has physicochemical characteristics that make it more resistant to oxidation of cholesterol compared to other products of animal origin. In this regard, several sample preparation methods for cholesterol oxides have been detailed elsewhere [173]. Daneshfar and coworkers used dispersive liquid–liquid microextraction as an alternative to the extraction and clean-up steps in sample preparation [172].…”

Section: Measurements Of Commonly Consumed Food Commoditiesmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

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Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

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“…There are various investigations in progress to determine the level of these molecules in blood plasma, lipoproteins, and cellular tissues. Although there is strong evidence that cholesterol oxides represent a class of potent biological regulators, their physiological role is still controversial as much of the literature suggests that these molecules have deleterious effects (Guardiola and others ; Smith ; Brown and Jessup ; Lyons ; Russell ; Leonarduzzi and others ; Poirot and Silvente‐Poirot ; Georgiou and others ; Hur and others ; Khatib and others ).…”

Section: Biological Effects Of Copsmentioning

confidence: 99%

“…COPs are also involved in cardiovascular events and physiological changes such as inflammation, apoptosis in degenerative diseases, osteoporosis, and rheumatoid arthritis (Leonarduzzi and others ; Vejux and others ; Poli and others ; Vicente and others ; Poirot and Silvente‐Poirot ; Georgiou and others ; Hur and others ; Khatib and others ). However, these oxides are capable of triggering inflammatory, cytotoxic, atherogenic, carcinogenic, and mutagenic processes and according to a review published by Otaegui‐Arrazola and others (), the cytotoxic effects of COPs in vitro require concentrations above 60 μM.…”

Section: Biological Effects Of Copsmentioning

confidence: 99%

Cholesterol Oxidation in Fish and Fish Products

Dantas

Sampaio

Ferreira

et al. 2015

Journal of Food Science

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Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.

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

Cited by 21 publications

References 90 publications

Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets

Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cholesterol Oxidation in Fish and Fish Products

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