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Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

Cited 8 time in Web of Science Cited 9 time in Scopus
Authors
Min, Joong-Seok; Lee, Sang-Ok; Khan, Muhammad Issa; Yim, Dong Gyun; Seol, Kuk-Hwan; Lee, Mooha; Jo, Cheorun
Issue Date
2015-07-23
Publisher
BioMed Central
Citation
Lipids in Health and Disease, 14(1):77
Keywords
Cooking conditionspHUnsaturated fatty acidsCOPs
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 (3 h). The presence of unsaturated fatty acids (linoleic and oleic acids) significantly increased the amount of COPs under low-temperature heating conditions (100 °C and 1 h) 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
URI
https://hdl.handle.net/10371/100691
DOI
https://doi.org/10.1186/s12944-015-0074-6
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College of Agriculture and Life Sciences (농업생명과학대학)Program in Agricultural Biotechnology (협동과정-농업생물공학전공)Journal Papers (저널논문_협동과정-농업생물공학전공)
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