Quantification of oxysterols in dutch foods: Egg products and mixed diets
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
A sensitive and specific method is described for quantifying various cholesterol oxidation products in foodstuffs, including 7β-hydroxycholesterol, cholesterol-α-epoxide, cholestane-triol, 7-ketocholesterol and 25-hydroxycholesterol. A chloroform-methanol extract of the food was fractionated over two successive silica columns. Two fractions containing different classes of oxysterols were then analyzed as trimethylsilyl derivatives by capillary gas liquid chromatography, using on-column injection and a temperature gradient from 70 to 200°C. The detection limit was about 0.5 μg/g dry weight for egg yolk powder. Fresh egg yolk contained only 1.2 μg/g of total oxides per g dry weight, showing that artifactual oxidation during the procedure was minimal. Recovery of 5 pure oxysterols added to egg yolk at levels of 6.5 and 10 μg/g was between 93 and 102%. In commercial egg yolk and whole egg powder stored for one year, total amounts of oxysterols ranging from 21 to 137 μg/g dry weight were found. In duplicates of mixed Dutch diets, total amounts ranged from 3.6 to 6.2 μg/g dry weight. Duplicates containing mostly fried and baked foods did not have higher levels than duplicates in which foods had been prepared by boiling or left raw. We conclude that a normal mixed diet provides only minor amounts of cholesterol oxidation products.
- Smith, L.L. (1981)Cholesterol Autoxidation, Plenum Press, New York, NY.
- Smith, L.L. (1987)Chem. Phys. Lipids 44, 87–125. CrossRef
- Peng, S.K., and Taylor, C.B. (1984)World Rev. Nutr. Diet 44, 117–154.
- Lo, W.B., and Black, H.S. (1973)Nature 246, 489–491. CrossRef
- Ames, B.N. (1984)Science 224, 668–760. CrossRef
- Sevanian, A., and Peterson, A.R. (1986)Food Chem. Toxic 24, 1103–1110. CrossRef
- Fieser, L.F., and Bhattacharyya, B.T. (1953)J. Am. Chem. Soc. 75, 4418–4423. CrossRef
- Acker, L., and Greve, H. (1963)Fette Seifen Anstrichm. 65, 1009–1012. CrossRef
- Chicoye, E., Powrie, W.D., and Fennema, O. (1968)J. Food Sci. 33, 581–587. CrossRef
- Tsai, L.S., Ijichi, K., Hudson, C.A., and Meehan, J.J. (1980)Lipids 15, 124–128. CrossRef
- Nourooz-Zadeh, J., and Appelqvist, L.A. (1987)J. Food Sci. 52, 57–62 and 67. CrossRef
- Williams, L.D., and Pearson, A.M. (1965)J. Agric. Food Chem. 13, 573–577. CrossRef
- Flanagan, V.P., Ferretti, A., Schwartz, D.P., and Ruth, J.M. (1975)J. Lipid Res. 16, 97–104.
- Won Park, S., and Addis, P.B. (1986)J. Agric. Food Chem. 34, 653–659. CrossRef
- Bascoul, J., Domergue, N., Olle, M., and Crastes de Paulet, A. (1986)Lipids 21, 383–387. CrossRef
- Punwar, J.K., and Derse, P.H. (1978)J. Assoc. Off. Anal. Chem. 61, 727–730.
- Kovacs, M.J.P., Anderson, W.F., and Ackman, R.G. (1979)J. Food Sci. 44, 1299–1306. CrossRef
- Itoh, T., Tamura, T., and Matsumoto, T. (1973)J. Am. Oil Chem. Soc. 50, 122–125.
- Van de Bovenkamp, P., and Katan, M.B. (1981)J. Food Sci. 46, 291. CrossRef
- Sweeney, J.P., and Weihrauch, J.L. (1976)Crit. Rev. Food Sci. Nutr. 8, 131–159. CrossRef
- Quantification of oxysterols in dutch foods: Egg products and mixed diets
Volume 23, Issue 11 , pp 1079-1085
- Cover Date
- Print ISSN
- Online ISSN
- Additional Links
- Industry Sectors