Validation of a quantitative procedure for the extraction of sterols from edible oils using radiolabelled compounds

Lognay, Georges; Dreze, P.; Wagstaffe, P. J.; Marlier, M.; Séverin, M.

doi:10.1039/an9891401287

Cited by 18 publications

(7 citation statements)

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“…A mixture of polar and nonpolar solvents has been suggested to give better cholesterol extraction from food materials because cholesterol in these samples is usually bound by many other biological compounds such as lipoproteins, proteins, and phospholipids (Sweeney and Weihrauch 1976; Yeagle 2005; Dowhan and others 2008), and a multiple extraction approach was thought to be more suitable to remove membrane cholesterol (Sweeney and Weihrauch 1976). With saponification of extracted lipids or direct saponification of samples, however, results of other studies indicated that single or multiple extraction by hexane (Kovacs and others 1979; Al‐Hasani and others 1990, 1993; Indyk 1990; Patton and others 1990; Fenton and Sim 1991; Fenton 1992) or by diethyl ether (Lognay and others 1989; Hwang and others 2003) or single extraction by toluene (Oles and others 1990; Dinh and others 2008) yielded sufficient recovery of cholesterol in foods, even in complex matrices such as meat and egg yolk. Hexane was usually the favored solvent because of its lower polarity compared with toluene (Gu and others 2004), which limits the formation of an emulsion; however, we have experienced frequent formation of a viscous aqueous phase when using methanolic KOH and hexane in our laboratory, which greatly interfered with the extraction and separation.…”

Section: Cholesterol Analytical Methods In Meat and Poultry Productsmentioning

confidence: 99%

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Dinh

Thompson

Galyean

et al. 2011

Comp Rev Food Sci Food Safe

103

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Available data for cholesterol content of beef, pork, poultry, and processed meat products were reported. Although the cholesterol concentration in meat and poultry can be influenced by various factors, effects of animal species, muscle fiber type, and muscle fat content are focused on in this review. Oxidative red muscles tend to have greater total lipid and cholesterol contents, although differences in the same types of muscles or cuts have been reported. Moreover, contradictory results among various studies suggest that unless there are pronounced changes in muscle structure and composition, cholesterol content is unlikely to be affected. Second, multiple issues in cholesterol analysis, including sample preparation, detection, and quantification, were evaluated. Cholesterol content of meat and poultry has been determined mostly by colorimetry and chromatography, although the latter has become predominant because of technological advances and method performance. Direct saponification has been the preferred method for hydrolyzing samples because of cost‐ and time‐effectiveness. The extraction solvent varies, but toluene seems to provide sufficient recovery in a single extraction, although the possible formation of an emulsion associated with using toluene requires experience in postsaponification manipulation. The most commonly used internal standard is 5α‐cholestane, although its behavior is not identical to that of cholesterol. Cholesterol can be analyzed routinely by gas chromatography (GC)‐flame ionization detector without derivatization; however, other methods, especially high‐performance liquid chromatography (HPLC) coupled with different detectors, can also be used. For research purposes, HPLC‐ultraviolet/Visible/photodiode array detector with nondestructiveness is preferred, especially when cholesterol must be separated from other coexisting compounds such as tocopherols. More advanced methods, such as GC/HPLC‐isotope dilution/mass spectrometry, are primarily used for quality control purposes.

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Section: Cholesterol Analytical Methods In Meat and Poultry Productsmentioning

confidence: 99%

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Dinh

Thompson

Galyean

et al. 2011

Comp Rev Food Sci Food Safe

103

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“…Many authors have found it useful to further clean up the extract in edible oils. This has been carried out by thin layer chromatography (TLC)84, 155 or column chromatography 140. 157 When the conventional approach is applied for the extraction of the unsaponifiable matter and the sample clean‐up process, the analysis time needed is problematic: these techniques are time‐consuming, laborious and have little potential for automation.…”

Section: Methodsmentioning

confidence: 99%

Plant sterols: biosynthesis, biological function and their importance to human nutrition

Piironen

Lindsay

Miettinen

et al. 2000

J. Sci. Food Agric.

834

291

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Plant sterols are an essential component of the membranes of all eukaryotic organisms. They are either synthesised de novo or taken up from the environment. Their function appears to be to control membrane fluidity and permeability, although some plant sterols have a specific function in signal transduction. The phytosterols are products of the isoprenoid pathway. The dedicated pathway to sterol synthesis in photosynthetic plants occurs at the squalene stage through the activity of squalene synthetase. Although the activity of 3‐hydroxymethyl‐3‐glutaryl coenzyme A (HGMR) is rate‐limiting in the synthesis of cholesterol, this does not appear to be the case with the plant sterols. Up‐regulation of HGMR appears to increase the biosynthesis of cycloartenol but not the Δ5‐sterols. A decline in sterol synthesis is associated with a suppression of squalene synthetase activity, which is probably a critical point in controlling carbon flow and end‐product formation. The major post‐squalene biosynthetic pathway is regulated by critical rate‐limiting steps such as the methylation of cycloartenol into cycloeucalenol. Little is known about the factors controlling the biosynthesis of the end‐point sterol esters or stanols. The commonly consumed plant sterols are sitosterol, stigmasterol and campesterol which are predominantly supplied by vegetable oils. The oils are a rich source of the steryl esters. Less important sources of sterols are cereals, nuts and vegetables. The nutritional interest derives from the fact that the sterols have a similar structure to cholesterol, and have the capacity to lower plasma cholesterol and LDL cholesterol. Since the morbidity and mortality from cardiovascular disease have been dramatically reduced using cholesterol‐lowering drugs (statins), the interest in plant sterols lies in their potential to act as a natural preventive dietary product. Stanols (saturated at C‐5) occur in low amounts in the diet and are equally effective in lowering plasma cholesterol and do not cause an increase in plasma levels, unlike the sterols which can be detected in plasma. © 2000 Society of Chemical Industry

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“…The study has shown that total cholesterol recovery reached 100.571.4%, that cholesteryl ester was saponified quantitatively without appreciable amounts of degradation products and that the method leads to quantitative recovery of sterols regardless of the nature of the fatty material tested (Lognay et al, 1989;Marlier et al, 1990). The procedure has been used as the basis for the certification of reference materials (Lognay et al, 1992(Lognay et al, , 1995.…”

Section: Gc-ms Identificationmentioning

confidence: 98%

Sterol composition of black cumin (Nigella sativa L.) and Aleppo pine (Pinus halepensis Mill.) seed oils

Cheikh-Rouhou¹,

Besbes²,

Lognay

et al. 2008

Journal of Food Composition and Analysis

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100

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Validation of a quantitative procedure for the extraction of sterols from edible oils using radiolabelled compounds

Cited by 18 publications

References 0 publications

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

Plant sterols: biosynthesis, biological function and their importance to human nutrition

Sterol composition of black cumin (Nigella sativa L.) and Aleppo pine (Pinus halepensis Mill.) seed oils

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