67C-27 |
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T. J. PRIESBE1, H. B. Gross2, and A. J. King1. (1) Dept. of Animal Science, Univ. of California, Davis, Food Science & Technology Graduate Group, 1 Shields Ave., Davis, CA 95616-8521, (2) School of Veterinary Medicine, Univ. of California, Davis, Dept. of Molecular Biosciences, 1 Shields Ave., Davis, CA 95616 Cholesterol is vulnerable to oxidation, including enzymatic, autoxidation and photooxidation. Cholesterol oxide products (COPs) are created in the body through metabolism and in processed foods through cooking and storage conditions. COPs have been detected in a wide variety of processed foods and are absorbed following consumption. The absorbed COPs and endogenously created COPs exert many biological effects, some that may contribute to cardiovascular diseases. COPs have been implicated in the etiology of several diseases and are studied to investigate their presence and role in foods, metabolism, and cardiovascular diseases. Many different methods of analysis exist due to the broad range of matrices encountered when analyzing foodstuffs for cholesterol and COPs. Cholesterol and COPs can be oxidized during analysis and artifacts can be created. The objective of this work was to create a method to monitor artifact generation during the analysis of COPs in meat products. Experimentation focused on the effects of saponification conditions. Methods used include Folch lipid extraction, saponification, solid phase extraction, derivatization and GC analysis. Preliminary results indicate that artifacts are generated during specific saponification conditions and that some COPs are more stable than others during conditions that generate artifacts. Using the differences in stability of various COPs, a method was developed to monitor artifact generation during analysis. This method can be applied during the analysis of meat products and in the testing, development, and comparison of other analysis methods. The variety of analysis methods and presence of artifacts has made data regarding quantities and effects of COPs difficult to interpret. This method of artifact monitoring during analysis will be important in accurately quantifying COPs in foods. Improved COPs methodology can be used to evaluate antioxidants and determine the effects of food processing techniques, storage conditions, and shelf life on cholesterol oxidation.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
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