Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in Turkey meat

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 21, 2002, Pages 5981-5986

  Baggio, Sueli Regina ^a   Vicente, Eduardo ^b   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Cholesterol; Cholesterol oxides; Fatty acids; Total lipid; Turkey meat

Indexed keywords

CHOLESTEROL; CHOLESTEROL 5ALPHA,6ALPHA OXIDE; CHOLESTEROL OXIDASE; FATTY ACID; LIPID; UNCLASSIFIED DRUG;

ARTICLE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID COMPOSITION; MEAT; TURKEY (BIRD);

ANIMALS; CHOLESTEROL; FATTY ACIDS; FREEZE DRYING; HYDROXYCHOLESTEROLS; KETOCHOLESTEROLS; LIPIDS; MEAT; MUSCLE, SKELETAL; SKIN; TURKEYS;

AVES; MELEAGRIS GALLOPAVO;

EID: 0037048723     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020025c     Document Type: Article

References (28)

1. Smith, L. L. Cholesterol autoxidation. Chem. Phys. Lipids 1987, 44, 87-125.
2. Hubbard, R. W.; Ono, Y.; Sanchez, A. Atherogenic effect oxidized products of cholesterol. Prog. Food Nutr. Sci. 1989, 13, 17-44.
3. Finocchiaro, E. T.; Lee, K.; Richardson, T. Identification and quantification of cholesterol oxides in grated cheese and bleached butter oil. J. Am. Oil Chem. Soc. 1984, 61, 877-882.
4. Sinclair, A. J. Dietary fat and cardiovascular disease: the significance of recent developments for the food industry. Food Aust. 1993, 45, 226-239.
5. Lambertson, G. Trans fatty acids topic for lipidforum. Am. Oil Chem. Soc. 1992, 3, 196-201.
6. Kinsella, J. E.; Lokesh, B.; Stone, R. A. Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms. Am. J. Clin. Nutr. 1990, 52, 1-17.
7. Simopoulos, A. P. Human requirement for n-3 polyunsaturated fatty acids. Poultry Sci. 2000, 79, 961-970.
8. USDA. FASonline. United States Department of Agriculture, 2001. http://www.fas.usda.gov/commodities.
9. Folch, J.; Less, M.; Stanley, S. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 1957, 226, 497-509.
10. Sander, B. D.; Addis, P. B.; Park, S. W.; Smith, D. E. Quantification of cholesterol oxidation products in a variety of foods. J. Food Prot. 1989, 52, 109-114.
11. Schmarr, H. G.; Gross, H. B.; Shibamoto, T. Analysis of polar cholesterol oxidation products: evaluation of a new method involving transesterification, solid-phase extraction, and gas chromatography. J. Agric. Food Chem. 1996, 44, 512-517.
12. Chairman, L. H. K.; Crummett, W.; Deegan, J. J.; Libby, R. O.; Taylor, J. K.; Wentler, G. Principles of Environmental Analysis. J. Am. Chem. Soc. 1983, 55, 2210-2217.
13. Hartman, L.; Lago, R. C. A. Rapid preparation of fatty acid methyl esters from lipids. Lab. Pract. 1973, 22, 475-481.
14. Holland, B.; Welch A. A.; Unwin, I. D.; Buss, D. H.; Paul, A. A.; Southgate, D. A. T. Miscellaneous Foods. In McCance and Widdowson's The Composition of Foods; Chan, W., Brown, J., Buss, D. H., Eds.; Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food: Cambridge, UK, 1994; pp 8-9.
15. Weihrauch, J. L.; Posati, L. P.; Anderson, B. A.; Exler, J. Lipid conversion factors for calculating fatty acid contents of foods. J. Am. Oil Chem. Soc. 1977, 54, 36-40.
16. Marion, W. W.; Maxon, S. T.; Wangen, R. M. Lipid and fatty acid composition of turkey liver, skin and depot tissue. J. Am. Oil Chem. Soc. 1970, 47, 391-392.
17. Paleari, M. A.; Camisasca, S.; Beretta, G.; Renon, P.; Corsico, P.; Bertolo, G.; Crivelli, G. Ostrich meat: physicochemical characteristics and comparison with turkey and bovine meat. Meat Sci. 1998, 48, 205-210.
18. Wong, M. K.; Sampugna, J. Moisture, total lipids, fatty acids and cholesterol in raw ground turkey. J. Agric. Food Chem. 1993, 41, 1, 1229-1231.
19. Meat, Poultry and Game. In McCance and Widdowson's The Composition of Foods; Chan, W., Brown, J., Lee, S. M., Buss, D. H., Eds.; Bath Press: Bath, UK, 1995; p 161.
20. USDA. Nutrient Database for Standard Reference, Release 13, Poulty Products. Nutrient Data Laboratory, Agricultural Research Service: Beltsville, MD, 2000; 661 (http://www.nal.usda.gov/fnic/foodcomp/Data/SR13/sr13doc.htm.
21. Ahn, D. U.; Lee, J. I.; Jo, C.; Sell, J. L. Analysis of cholesterol oxides in egg yolk and turkey meat. Poult. Sci. 1999, 78, 1060-1064.
22. Korahani, V. B. J.; Crastes de Paulet, A. Autoxidation of cholesterol fatty acid esters in solid state and aqueous dispersion. Lipids 1982, 17, 703-707.
23. Muench, S.; Arneth, W. Studies on the content of cholesterol oxides in heated meat products. Mitteilungsblatt 2001, 40, 177-186.
24. Paniangvait, P.; King, A. J.; Jones, A. D.; German, B. G. Cholesterol oxides in foods of animal origin. J. Food Sci. 1995, 60, 1159-1173.
25. Wilson, B. R.; Pearson, A. M.; Shorland, F. B. Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis. J. Agric. Food Chem. 1976, 24, 7-11.
26. Pinto e Silva, M. E. M., Mazzilli, R. N., Cusin, F. Composition of hydrolysates from meat. J. Food Compos. Anal. 1999, 12, 219-225.
27. Li, D., Ng, A., Mann, N. J., Sinclair, A. J. Contribution of meat fat to dietary arachidonic acid. Lipids 1998, 33, 437-440.
28. Meynier, A.; Genot, C.; Gandemer, G. Oxidation of muscle phospholipds in relation to their fatty acid composition with enphasis on volatile compounds. J. Sci. Food Agric. 1999, 79, 797-804.