Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods

Lozada-Castro, Juan J. Y Santos-Delgado, Maria J. Y Polo-Diez, Luis M. Y Rubio-Barroso, S. (2011) Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods. Innovative Food Science & Emerging Technologies, 12 (4). pp. 519-525.

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URL Oficial: http://dx.doi.org/10.1016/j.ifset.2011.07.005

Resumen

A study of the formation of 1cholesterol oxidation products (COPs) has been carried out in four 2ready-to-eat (RTE) foods (cooked ham, Spanish Serrano ham, minced beef, and soft cheese). The samples were previously treated with electron-beam irradiation between 1 and 8 kGy. Three COPs, 25-hydroxycholesterol, 7-ketocholesterol and 6-ketocholestanol, were extracted together with the lipid fraction using chloroform. Then, COPs were isolated by sample clean up using 3solid phase extraction (SPE) and were analyzed by 4high performance liquid chromatography with ultraviolet detection (HPLC-UV). Method validation was established by precision and recovery studies. Results showed that non-irradiated cheese and cooked ham samples did not contain COPs. In general, an increase in COP content was observed in all cases when the irradiation dose increased, although this increase was not linear. The 6-keto COP was not detected in any of the RTE food samples studied regardless of the irradiation dose.

Tipo de Elemento: Artículo
Palabras Clave: Cholesterol oxidation products; E-beam irradiation; Ready-to-eat food; HPLC
Asunto: Q Ciencias > QD Chemistry
Division: Facultad de Ciencias Exactas y Naturales > Programa de Química > Productividad
Depósito de Usuario: Dr Juan Jose Lozada Castro
Fecha Deposito: 03 Feb 2017 20:06
Ultima Modificación: 03 Feb 2017 20:53
URI: http://sired.udenar.edu.co/id/eprint/3689

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