Cholesterol oxidation in lard as affected by CLA during heating - A kinetic approach

European Journal of Lipid Science and Technology

Volumn 113, Issue 2, 2011, Pages 214-223

  Yen, Ting Yang ^a   Lu, Yi Fa ^a   Inbaraj, Baskaran Stephen ^a   Chen, Bing Huei ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Cholesterol oxidation products; CLA; Kinetic study; Lard

Indexed keywords

EID: 79551716418     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000405     Document Type: Article

References (24)

1. Haigh, W. G., Wong, T., Lee, S. P., The production of oxysterols in bile by activated human leukocytes. Biochem. Biophys. Res. Commun. 2006, 343, 467- 469.
2. Yeh, Y. H., Chen, M. H., Lee, Y. T., Hsieh, H. S., Hwang, D. F., Effect of taurine on toxicity of oxidized cholesterol in rats. J. Food Drug Anal. 2008, 16, 74- 82.
3. Hur, S. J., Park, G. B., Joo, S. T., Formation of cholesterol oxidation products (COPs) in animal products. Food Cont. 2007, 18, 939- 947.
4. Lee, H. W., Chien, J. T., Chen, B. H., Formation of cholesterol oxidation products in marinated foods during heating. J. Agric. Food Chem. 2006, 54, 4873- 4879.
5. Hu, P. C., Chen, B. H., Effects of riboflavin and fatty acid methyl esters on cholesterol oxidation during illumination. J. Agric. Food Chem. 2002, 50, 3572- 3578.
6. Kritchevsky, D., Tepper, S. A., Wright, S., Tso, P., Czarnecki, S. K., Influence of conjugated linoleic acid (CLA) on establishment and progression of atherosclerosis in rabbits. J. Am. Coll. Nutr. 2000, 19, 472S- 477S.
7. Bauman, D. E., Barbano, D. M., Dwyer, D. A., Griinari, J. M., Technical note: Production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal models. J. Dairy Sci. 2000, 83, 2422- 2425.
8. Shantha, N. C., Crum, A. D., Decker, E. A., Evaluation of conjugated linoleic-acid concentrations in cooked beef. J. Agric. Food Chem. 1994, 42, 1757- 1760.
9. Schmid, A., Collomb, M., Sieber, R., Bee, G., Conjugated linoleic acid in meat and meat products: A review. Meat Sci. 2006, 73, 29- 41.
10. Luna, P., de la Fuente, M. A., Salvador, D., Márquez-Ruiz, G., Differences in oxidation kinetics between conjugated and nonconjugated methyl linoleate. Lipids 2007, 42, 1085- 1092.
11. Yen, T. Y., Inbaraj, B. S., Chien, J. T., Chen, B. H., Gas chromatography-mass spectrometry determination of conjugated linoleic acids and cholesterol oxides and their stability in a model system. Anal. Biochem. 2010, 400, 130- 138.
12. Ubhayasekera, S. J. K. A., Verleyen, T., Dutta, P. C., Evaluation of GC and GC-MS methods for the analysis of cholesterol oxidation products. Food Chem. 2004, 84, 149- 157.
13. Nuernberg, K., Dannenberger, D., Ender, K., Nuernberg, G., Comparison of different methylation methods for the analysis of conjugated linoleic acid isomers by silver ion HPLC in beef lipids. J. Agric. Food Chem. 2007, 55, 598- 602.
14. Liu, W. H., Inbaraj, B. S., Chen, B. H., Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chem. 2007, 104, 1740- 1749.
15. Chen, B. H., Chen, Y. C., Evaluation of the analysis of cholesterol oxides by liquid chromatography. J. Chromatogr. A 1994, 661, 127- 136.
16. Rodriguez-Estrada, M. T., Costa, A., Pelillo, M., Caboni, M. F., Lercker, G., Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatography analysis. J. AOAC Int. 2004, 87, 474- 480.
17. Minemoto, Y., Adachi, S., Shimada, Y., Nagao, T., et al., Oxidation kinetics for cis-9, trans-11 and trans-10, cis-12 isomers of CLA. JAOCS 2003, 80, 675- 678.
18. Chien, J. T., Hsu, D. J., Chen, B. H., Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating. J. Agric. Food Chem. 2006, 54, 1486- 1492.
19. Inbaraj, B. S., Wang, J. S., Lu, J. F., Siao, F. Y., Chen, B. H., Adsorption of toxic mercury(II) by an extracellular biopolymer poly(γ-glutamic acid). Bioresour. Technol. 2009, 100, 200- 207.
20. SAS. SAS Procedures and SAS/Graph User's Guide, version 6; Software Release 8.2 (TS2M0) of the SAS System for Microsoft Windows, SAS Institute, Inc., Cary, NC 2009.
21. Sampaio, G. R., Bastos, D. H. M., Soares, R. A. M., Queiroz, Y. S., Torres, E. A. F. S., Fatty acids and cholesterol oxidation in salted and dried shrimp. Food Chem. 2006, 95, 344- 351.
22. Lercker, G., Rodriguez-Estrada, M. T., Cholesterol oxidation mechanism. in: Guardiola, F., Dutta, P. C., Codony, R., Savage, G. P. (Eds.), Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects, AOAC Press, Champaign, Illinois 2002, pp. 1- 25.
23. Fagali, N., Catala, A., Antioxidant activity of conjugated linoleic acid isomers, linoleic acid, and its methyl ester determined by photoemission and DPPH techniques. Biophys. Chem. 2008, 137, 56- 62.
24. Leung, G., Liu, R. H., Trans-10, cis-12-conjugated linoleic acid isomer exhibits stronger oxyradical scavenging capacity than cis-9, trans-11-conjugated linoleic acid isomer. J. Agric. Food Chem. 2000, 48, 5469- 5475.