Cholesterol oxides in processed meats

Nancy A. Higley, Steve L. Taylor, Anne M. Herian, Ken Lee

Research output: Contribution to journalArticle

51 Citations (Scopus)

Abstract

Methods for the extraction of cholesterol oxides from meats were studied. A dry column technique for the extraction of sterols was found to be more rapid and convenient than conventional chloroform-methanol extraction. An overall yield of 32·0% and 23·6% for radiolabelled cholesterol and cholesterol oxides, respectively, was obtained after dry column extraction, saponification and chromatography on a silica arrestant column, Florisil®-AgNO3 column and silica Sep-Pak® column. The overall extraction efficiency of ten meat samples was 22·3 ± 1·7 %. Cholesterol oxides present in measurable amounts included 5-cholesten-3β, 19-diol, 5-cholesten-3β-ol-22-one, the α and β epimers of 5-cholesten-3β, 7-diol and cholestan-3 β, 5α, 6β-triol in some of the meat samples analyzed, but, for the majority of samples, no detectable amounts of known cholesterol oxides were found. Most of the meats, however, contained unidentified components that are non-polar with respect to cholesterol.

Original languageEnglish (US)
Pages (from-to)175-188
Number of pages14
JournalMeat Science
Volume16
Issue number3
DOIs
StatePublished - 1986

Fingerprint

Meat
Oxides
oxides
Cholesterol
cholesterol
meat
glycols
Silicon Dioxide
silica
saponification
Sterols
Chloroform
sampling
chloroform
sterols
Methanol
processed meat
Chromatography
chromatography
methanol

ASJC Scopus subject areas

  • Food Science

Cite this

Cholesterol oxides in processed meats. / Higley, Nancy A.; Taylor, Steve L.; Herian, Anne M.; Lee, Ken.

In: Meat Science, Vol. 16, No. 3, 1986, p. 175-188.

Research output: Contribution to journalArticle

Higley, NA, Taylor, SL, Herian, AM & Lee, K 1986, 'Cholesterol oxides in processed meats', Meat Science, vol. 16, no. 3, pp. 175-188. https://doi.org/10.1016/0309-1740(86)90024-0
Higley, Nancy A. ; Taylor, Steve L. ; Herian, Anne M. ; Lee, Ken. / Cholesterol oxides in processed meats. In: Meat Science. 1986 ; Vol. 16, No. 3. pp. 175-188.
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