caa a22 4500 463157044 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0372-3 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0372-3 Determination of cholesterol oxidation products in raw and processed beef and pork preparations [Elektronische Daten] [Karin Thurner, Ebrahim Razzazi-Fazeli, Karl-Heinz Wagner, Ibrahim Elmadfa, Wolfgang Luf] The effect of pan-frying on the formation of cholesterol oxidation products (COPs) in different processed meat samples (beef patties, braised meat, and fillets of pork) was studied. Samples were pan-fried with or without addition of oil. Different unsaturated oils (olive oil, corn oil or partly hydrogenated plant oil) were used throughout the study. After extraction, seven toxicologically relevant COPs were analyzed using LC-MS. Prior to heat processing up to 6.7mg COPs/kg extracted fat could be detected in the raw material. Neither the cholestanetriol nor 25-hydroxycholesterol, which are the most cytotoxic COPs in vitro, were detectable in any sample. Differences in the COPs contents were observed between beef (up to 16.5mg/kg extracted fat) and pork (up to 22.2mg/kg extracted fat) samples. In prepared samples higher COPs content was noted compared with raw samples. Generally, a certain order of COPs increase dependent on the plant oil used could be recognized: corn oil < partially hydrogenated plant oil < olive oil. It appears that short heating time, mild heating conditions, and the use of fresh and shortly stored raw materials keep COPs levels low. Springer-Verlag, 2006 Cholesterol oxidation nationallicence Beef nationallicence Pork nationallicence Pan-frying nationallicence Plant oils nationallicence Household conditions nationallicence Thurner Karin Department of Veterinary Public Health and Food Science, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210, Vienna, Austria aut Razzazi-Fazeli Ebrahim Department of Veterinary Public Health and Food Science, Institute of Nutrition, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210, Vienna, Austria aut Wagner Karl-Heinz Department of Nutritional Sciences, University of Vienna, Althanstraße 14, 1090, Vienna, Austria aut Elmadfa Ibrahim Department of Nutritional Sciences, University of Vienna, Althanstraße 14, 1090, Vienna, Austria aut Luf Wolfgang Department of Veterinary Public Health and Food Science, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210, Vienna, Austria aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 797-800 1438-2377 224:6<797 2007 224 217 https://doi.org/10.1007/s00217-006-0372-3 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0372-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Thurner Karin Department of Veterinary Public Health and Food Science, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210, Vienna, Austria aut NATIONALLICENCE 700 1- Razzazi-Fazeli Ebrahim Department of Veterinary Public Health and Food Science, Institute of Nutrition, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210, Vienna, Austria aut NATIONALLICENCE 700 1- Wagner Karl-Heinz Department of Nutritional Sciences, University of Vienna, Althanstraße 14, 1090, Vienna, Austria aut NATIONALLICENCE 700 1- Elmadfa Ibrahim Department of Nutritional Sciences, University of Vienna, Althanstraße 14, 1090, Vienna, Austria aut NATIONALLICENCE 700 1- Luf Wolfgang Department of Veterinary Public Health and Food Science, Institute of Milk Hygiene, Milk Technology and Food Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210, Vienna, Austria aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 797-800 1438-2377 224:6<797 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer