In vitro effects of cooking methods on digestibility of lipids and formation of cholesterol oxidation products in pork

Korean Journal for Food Science of Animal Resources

Volumn 34, Issue 3, 2014, Pages 280-286

  Hur, Sun Jin ^a   Lee, Seung Yuan ^a   Moon, Sung Sil ^b   Lee, Seung Jae ^a  

^a Chung Ang University   (South Korea)

^b Sunjin Meat Research Center   (South Korea)

Author keywords

Cholesterol oxidation products; Cooking methods; In vitro human digestion; Lipid digestibility; Lipid oxidation

Indexed keywords

EID: 84932184820     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2014.34.3.280     Document Type: Article

References (21)

1. Ahn, D., Lee, J., Jo, C., and Sell, J. (1999) Analysis of cholesterol oxides in egg yolk and turkey meat. Poultry Sci. 78, 1060-1064.
2. AOAC (1995) Official methods of analysis. Association of Office Analytical Chemists, Washington, DC.
3. Broncano, J. M., Petron, M. J., Parra, V., and Timon, M. L. (2009) Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in latissimus dorsi muscle of iberian pigs. Meat Sci. 83, 431- 437.
4. Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 30-310.
5. Chan, S., Gray, J. I., Gomaa, E. A., Harte, B. R., Kelly, P. M., and Buckley, D. J. (1993) Cholesterol oxidation in whole milk powders as influenced by processing and packaging. Food Chem. 47, 321-328.
6. Conchillo, A., Ansorena, D., and Astiasarán, I. (2003) Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast. J. Food Prot. 66, 840-846.
7. Folch, J., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
8. Grau, A., Codony, R., Grimpa, S., Baucells, M. D., and Guardiola, F. (2001) Cholesterol oxidation in frozen dark chicken meat: Influence of dietary fat source, and a-tocopherol and ascorbic acid supplementation. Meat Sci. 57, 197-208.
9. Hernández, P., Navarro, J. L., and Toldrá, F. (1999) Lipids of pork meat as affected by various cooking techniques. Food Sci. Technol. Int. 5, 501-508.
10. Hur, S. J., Decker, E. A., and McClements, D. J. (2009) Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chem. 114, 253-262.
11. Hur, S. J., Joo, S. T., Park, G. B., Kim, I. S., and Jin, S. K. (2004) Effect of cooking and packaging methods on the thiobarbituric acid reactive substances and cholesterol oxidation products. J. Ani. Sci. Technol. 46, 397-404.
12. Hur, S. J., Min, B., Nam, K. C., Lee, E. J., and Ahn, D. U. (2013) Effect of dietary cholesterol and cholesterol oxides on blood cholesterol, lipids, and the development of atherosclerosis in rabbits. Int. J. Mol. Sci. 14, 12593-12606.
13. Hur, S. J., Park, G. B., and Joo, S. T. (2007) Formation of cholesterol oxidation products (COPs) in animal products. Food Control 18, 939-947.
14. Kesava Rao, V., Kowale, B. N., Babu, N. P., and Bisht, G. S. (1996) Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat. Meat Sci. 179-185.
15. Li, D. and Mehta, J. L. (2005) Oxidized ldl, a critical factor in atherogenesis. Cardiovasc. Res. 68, 353-354.
16. Poli, G., Sottero, B., Gargiulo, S., and Leonarduzzi, G. (2009) Cholesterol oxidation products in the vascular remodeling due to atherosclerosis. Mol. Aspects. Med. 30, 180-189.
17. Rodriguez-Estrada, M. T., Penazzi, G., Caboni, M. F., Bertacco, G., and Lercker, G. (1997) Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Sci. 45, 365-375.
18. Sevanian, A., Hodis, H. N., Hwang, J., McLeod, L. L., and Peterson, H. (1995) Characterization of endothelial cell injury by cholesterol oxidation products found in oxidized ldl. J. Lipid Res. 36, 1971-1986.
19. Smith, L. L. (1987) Cholesterol autoxidation 1981-1986. Chem. Phys. Lipids 44, 87-125.
20. Versantvoort, C. H. M., Oomen, A. G., Van de Kamp, E., Rompelberg, C. J. M., and Sips, A. J. A. M. (2005) Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food Chem. Toxicol. 43, 31-40.
21. Vicente, S. J. V. and Torres, E. A. F. S. (2007) Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers asa function of thermal processing. Food Control 18, 63-68.