Cholesterol Oxidation: Presence of 7-ketocholesterol in Different Food Products

Angulo, 1997, Determination of cholesterol oxides in dairy products. Effect of storage conditions, J. Agric. Food Chem., 45, 4318, 10.1021/jf970431+ Appelqvist, 1996, Oxidized sterols, Bull. Int. Dairy Fed., 315, 52 Bligh, 1959, A rapid method of total lipid extraction and purification, Can. J. Biochem. Physiol., 37, 911, 10.1139/o59-099 Bösinger, 1993, Oxysterols: their occurrence and biological effect, Int. Dairy J., 3, 1, 10.1016/0958-6946(93)90073-9 Caboni, 1995, Sulla presenza di alcuni prodotti di ossidazione nella carne bovina Chow, 1992, Biological effects of oxidized fatty acids, 689 De Vore, 1988, TBA values and 7-ketocholesterol in refrigerated raw and cooked ground beef, J. Food Sci., 53, 1058, 10.1111/j.1365-2621.1988.tb13529.x Dionisi, 1998, Determination of cholesterol oxidation products in milk powders: methods comparison and validation, J. Agric. Food Chem., 46, 2227, 10.1021/jf9710600 Dutta, 1999, Measurements of cholesterol oxides in foods: results of an interlaboratory comparison study, 309 Engeseth, 1994, Cholesterol oxidation in muscle tissue, Meat Sci., 36, 309, 10.1016/0309-1740(94)90128-7 Finocchiaro, 1984, Identification and quantification of cholesterol oxides in grated cheese and bleached butteroil, J. Am. Oil Chem. Soc., 61, 877, 10.1007/BF02542155 Fischer, 1985, Analysis of oxycholesterols in foods, 125 Folch, 1957, A simple method for the isolation and purification of total lipids from animal tissues, J. Biol. Chem., 726, 497, 10.1016/S0021-9258(18)64849-5 Haumann, 1993, Health implications of lipid oxidation, INFORM, 4, 800 Hwang, 1993, Quantitation of cholesterol oxidation products in unirradiated and irradiated meats, J. Am. Oil Chem. Soc., 70, 371, 10.1007/BF02552709 Kerler, 1997, Character impact odorants of boiled chicken: changes during refrigerated storage and reheating, Z. Lebensm. Unters. Forsch. A, 205, 232, 10.1007/s002170050157 Kubow, 1993, Lipid oxidation products in food and atherogenesis, Nutr. Rev., 51, 33, 10.1111/j.1753-4887.1993.tb03064.x Lai, 1995, Evaluation of solid phase extraction and gas chromatography for determination of cholesterol oxidation products in spray-dried whole egg, J. Agric. Food Chem., 43, 1122, 10.1021/jf00053a002 Maercker, 1987, Cholesterol autoxidation-current status, J. Am. Oil Chem. Soc., 64, 388, 10.1007/BF02549301 Maercker, 1986, Cholesterol oxides I. Isolation and determination of some cholesterol oxidation products, J. Am. Oil Chem. Soc., 63, 767, 10.1007/BF02541961 Mielche, 1994, Approaches to prevention of warmed-over flavor, Trends Food Sci. Technol., 5, 322, 10.1016/0924-2244(94)90183-X Mielche, 1995, Evaluation of a mathematical model for prediction on lipid oxidation in heat-treated beef during chill storage, Z. Lebensm. Unters. Forsch., 200, 415, 10.1007/BF01193249 Missler, 1985, Separation and identification of cholesterol oxidation products in dried egg preparation, J. Food Sci., 50, 595, 10.1111/j.1365-2621.1985.tb13752.x Moreng, 1985 Morin, 1992, Cholesterol oxides in plasma and tissues, 89 Morin, 1992, Cholesterol oxidation and cancer, 191 Nourooz-Zadeh, 1990, Determination of the autoxidation products from free or total cholesterol: a new multistep enrichment methodology including the enzymatic release of esterified cholesterol, J. Agric. Food Chem., 38, 1667, 10.1021/jf00098a009 Nourooz-Zadeh, 1988, Cholesterol oxides in Swedish foods and food ingredients: milk powder products, J. Food Sci., 53, 74, 10.1111/j.1365-2621.1988.tb10181.x Novelli, 1998, Lipid and cholesterol oxidation in frozen stored pork, salame milano and mortadella, Meat Sci., 48, 29, 10.1016/S0309-1740(97)00072-7 Park, 1985, HPLC determination of C-7 oxidized cholesterol derivatives in foods, J. Food Sci., 50, 1437, 10.1111/j.1365-2621.1985.tb10494.x Penazzi, 1995, Routine HPLC determination of 7-ketocholesterol in some foods, by two different analytical methods, J. Am. Oil Chem. Soc., 71, 1523, 10.1007/BF02577847 Pie, 1990, Evaluation of oxidative degradation of cholesterol in food ingredients: identification and quantification of cholesterol oxides, J. Agric. Food Chem., 38, 973, 10.1021/jf00094a012 Pie, 1991, Cholesterol oxidation in meat products during cooking and frozen storage, J. Agric. Food Chem., 39, 250, 10.1021/jf00002a005 Rodriguez-Estrada, 1997, Effect of different cooking methods on some lipid and protein components of beef hamburger, Meat Sci., 45, 365, 10.1016/S0309-1740(96)00123-4 Rose-Sallin, 1995, Quantification of cholesterol oxidation products in milk powders using [2H7] cholesterol to monitor cholesterol autoxidation artifacts, J. Agric. Food Chem., 43, 935, 10.1021/jf00052a017 Sander, 1989, Quantification of cholesterol oxidation products in a variety of foods, J. Food Prot., 52, 109, 10.4315/0362-028X-52.2.109 Shrimpton, 1987, The nutritive value of eggs and their dietary significance, 11 Smith, 1981 Tsai, 1985, Cholesterol oxides in commercial dry egg products: quantitation, J. Food Sci., 50, 229, 10.1111/j.1365-2621.1985.tb13316.x Tassinari, 1998 Varman, 1995 Zunin, 1996, Cholesterol oxidation in dried egg pasta: detecting 7-ketocholesterol content, Cereal Chem., 73, 691 Zunin, 1998, Sterol oxidation in infant milk formulas and milk cereals, J. Dairy Res., 65, 591, 10.1017/S0022029998003070