Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction: influence of electron-beam irradiation on cholesterol oxide formation.
J Sci Food Agric
; 96(12): 4215-23, 2016 Sep.
Article
en En
| MEDLINE
| ID: mdl-26777543
ABSTRACT
BACKGROUND:
The aim of this study was to develop an efficient method for cholesterol oxide product (COP) determination in irradiated and non-irradiated ready-to-eat foods with high water content by gas chromatography-flame ionisation detector after accelerated solvent extraction (ASE), and derivatisation with a silylating reagent.RESULTS:
The ASE solvent was an 8515 v/v petroleum ether/chloroform mixture at 40 °C and 1500 psi followed by solid phase extraction. The ASE method was compared with the established lixiviation method, proving an advantageous alternative which reduces analysis time by a factor of 15 and solvent volume by 50%, and minimises the use of chlorinated solvents. COP derivative structures were identified by gas chromatography coupled with mass spectrometry. Analytical characteristics were determined from standards and recoveries were 63-95%, establishing the validity of the method.CONCLUSION:
The results obtained and their analysis by chemometric techniques established COP formation in food samples after e-beam irradiation. Increase in COP concentration depended on both irradiation doses and food composition, mainly water and fat content, although linear correlations among variables were not found. © 2016 Society of Chemical Industry.Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Óxidos
/
Contaminación de Alimentos
/
Colesterol
/
Análisis de los Alimentos
Tipo de estudio:
Prognostic_studies
Límite:
Animals
Idioma:
En
Revista:
J Sci Food Agric
Año:
2016
Tipo del documento:
Article
País de afiliación:
Colombia