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Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology
Cited 10 time in
Web of Science
Cited 11 time in Scopus
- Authors
- Issue Date
- 2015-07-23
- Publisher
- BioMed Central
- Citation
- Lipids in Health and Disease, 14(1):77
- Keywords
- Cooking conditions ; pH ; Unsaturated fatty acids ; COPs
- Description
- This is an Open Access article distributed under the terms of the Creative Commons Attribution License
(http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium,
provided the original work is properly credited.
- Abstract
- Abstract
Background
Cholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and are considered to have negative health impacts. The model systems are helpful to understand the impact of various factors on oxidation changes in foods during cooking process.
Methods
The study presented herein investigates the effects of pH, presence of unsaturated fatty acids, and heat on the formation of cholesterol oxidation products (COPs). Two model systems were designed to investigate the formation of cholesterol oxidation products in different lipid environments. The cholesterol oxides produced were quantified using gas chromatography.
Results
The level of cholesterol oxidation products decreased significantly at higher pH (above 5.8) and shorter heating time (3h). The presence of unsaturated fatty acids (linoleic and oleic acids) significantly increased the amount of COPs under low-temperature heating conditions (100°C and 1h) but did not affect the production of COPs at higher temperature (150°C). Increasing the temperature to 200°C significantly increased the amount of COPs during the first hour of heating and this amount decreased upon further heating. The most frequently observed COPs in samples were α-epoxide, 20α-hydroxycholesterol, and 25-hydroxycholesterol.
Conclusions
In conclusion, pH below 5.8, presence of unsaturated fatty acid, and high cooking temperature (>150°C) leads to increased production of cholesterol oxidation products.
- Language
- English
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