Oxysterol content in selected meats and meat products
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2009, Vol 8, Issue 3
Abstract
Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs.The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment.Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer.Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 µg/g of fat) was statistically higher than before frying (2.2 to 10.7 µg/g of fat). Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 µg/g of fat) but only in small amounts.Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation included in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.
Authors and Affiliations
Dorota Derewiaka, Mieczysław Obiedziński
Cytometryczna analiza potencjału białek łubinu do stymulowania wybuchu oddechowego w neutrofilach człowieka
Białka z nasion łubinu znajdują coraz większe zastosowanie w żywieniu człowieka. Ich wykorzystanie jako składnika żywności może być jednak ograniczone wpływem tych białek na układ immunologiczny. Celem badania było przea...
Motifs with potential physiological activity in food proteins – BIOPEP database
Proteins are the multifunctional food components affecting the living organisms. One of the proteins function is the impact on the body due to the presence of motifs that show specific physiological and biological activi...
Usuwanie cholesterolu w warunkach in vitro przez izolaty Lb. acidophilus
Celem badań było określenie zdolności izolatów Lb. acidophilus do usuwania cholesterolu w warunkach modelowego soku żołądkowego i modelowego soku trzust-kowego. Badane izolaty Lb. acidophilus wykazały się różną zdolności...
The role of diet in treatment of lipid metabolism disorders
Apart from arterial hypertension the most frequent risk factor for cardiovascular diseases is connected with lipid metabolism disorders, which according to studies conducted to date in Poland affect over half of the adu...
Influence of hydrocolloids on quality of baked goods
The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Addi...