scholarly journals Analysis of Sterol Oxidation Products in Foods

2004 ◽  
Vol 87 (2) ◽  
pp. 441-466 ◽  
Author(s):  
Francesc Guardiola ◽  
Ricard Bou ◽  
Josep Boatella ◽  
Rafael Codony
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Sample Preparation ◽  
State Of The Art ◽  
The State ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Cholesterol Oxidation Products ◽  
Phytosterol Oxidation Products ◽  
Adequate Method

Abstract The main aspects related to the analysis of sterol oxidation products (SOP) in foods are comprehensively reviewed. Special emphasis is placed on the critical and controversial points of this analysis because these points affect crucial analytical parameters such as precision, accuracy, selectivity, and sensitivity. The effect of sample preparation and the conditions of quantification by gas chromatography and liquid chromatography on these parameters are also reviewed. The results show that, in order to choose an adequate method to analyze SOP in a certain food, the analyst must consider its SOP concentration and matrix complexity. The term SOP includes both cholesterol oxidation products (COP) and phytosterol oxidation products (POP). The state of the art of COP and POP analysis is quite different; many more studies have dealt with the analysis of COP than of POP. However, most of the results presented here about COP analysis may be extrapolated to POP analysis because both groups of compounds show similar structures and characteristics.

scholarly journals Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products

2005 ◽  
Vol 94 (3) ◽  
pp. 443-451 ◽  
Author(s):  
Eileen Ryan ◽  
Jay Chopra ◽  
Florence McCarthy ◽  
Anita R. Maguire ◽  
Nora M. O'Brien
Keyword(s):  
Cell Line ◽  
Biological Effects ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Monocytic Cell ◽  
Monocytic Cell Line ◽  
Cholesterol Oxidation Products ◽  
Phytosterol Oxidation Products ◽  
Induced Apoptosis ◽  
Β Carotene

Phytosterols contain an unsaturated ring structure and therefore are susceptible to oxidation under certain conditions. Whilst the cytotoxicity of the analogous cholesterol oxidation products (COP) has been well documented, the biological effects of phytosterol oxidation products (POP)have not yet been fully ascertained. The objective of the present study was to examine the cytotoxicity of β-sitosterol oxides and their corresponding COP in a human monocytic cell line (U937), a colonic adenocarcinoma cell line (CaCo-2) and a hepatoma liver cell line (HepG2). 7β-Hydroxysitosterol, 7-ketositosterol, sitosterol-3β,5α,6β-triol and a sitosterol-5α,6α-epoxide–sitosterol-5β,6β-epoxide (6:1) mixture were found to be cytotoxic to all three cell lines employed; the mode of cell death was by apoptosis in the U937 cell line and necrosis in the CaCo-2 and HepG2 cells. 7β-Hydroxysitosterol was the only β-sitosterol oxide to cause depletion in glutathione, indicating that POP-induced apoptosis may not be dependent on the generation of an oxidative stress. A further objective of this study was to assess the ability of the antioxidants α-tocopherol, γ-tocopherol and β-carotene to modulate POP-induced cytotoxicity in U937 cells. Whilst α/γ-tocopherol protected against 7β-hydroxycholesterol-induced apoptosis, they did not confer protection against 7β-hydroxysitosterol-or 7-ketositosterol-induced toxicity, indicating that perhaps COP provoke different apoptotic pathways than POP. β-Carotene did not protect against COP- or POP-induced toxicity. In general, results indicate that POP have qualitatively similar toxic effects to COP. However, higher concentrations of POP are required to elicit comparable levels of toxicity.

Sample preparation: A critical step in the analysis of cholesterol oxidation products

2014 ◽  
Vol 145 ◽  
pp. 918-926 ◽  
Author(s):  
Christiana A. Georgiou ◽  
Michalis S. Constantinou ◽  
Constantina P. Kapnissi-Christodoulou
Keyword(s):  
Sample Preparation ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Cholesterol Oxidation Products ◽  
Critical Step

scholarly journals Analytical Strategies to Analyze the Oxidation Products of Phytosterols, and Formulation-Based Approaches to Reduce Their Generation

Pharmaceutics ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 268
Author(s):  
George Gachumi ◽  
Asmita Poudel ◽  
Kishor M. Wasan ◽  
Anas El-Aneed
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Pharmacological Activity ◽  
Review Article ◽  
Oxidation Products ◽  
Separation Technique ◽  
Cholesterol Lowering ◽  
Phytosterol Oxidation Products ◽  
Analytical Strategies

Phytosterols are a class of lipid molecules present in plants that are structurally similar to cholesterol and have been widely utilized as cholesterol-lowering agents. However, the susceptibility of phytosterols to oxidation has led to concerns regarding their safety and tolerability. Phytosterol oxidation products (POPs) present in a variety of enriched and non-enriched foods can show pro-atherogenic and pro-inflammatory properties. Therefore, it is crucial to screen and analyze various phytosterol-containing products for the presence of POPs and ultimately design or modify phytosterols in such a way that prevents the generation of POPs and yet maintains their pharmacological activity. The main approaches for the analysis of POPs include the use of mass spectrometry (MS) linked to a suitable separation technique, notably gas chromatography (GC). However, liquid chromatography (LC)-MS has the potential to simplify the analysis due to the elimination of any derivatization step, usually required for GC-MS. To reduce the transformation of phytosterols to their oxidized counterparts, formulation strategies can theoretically be adopted, including the use of microemulsions, microcapsules, micelles, nanoparticles, and liposomes. In addition, co-formulation with antioxidants, such as tocopherols, may prove useful in substantially preventing POP generation. The main objectives of this review article are to evaluate the various analytical strategies that have been adopted for analyzing them. In addition, formulation approaches that can prevent the generation of these oxidation products are proposed.

Quantification of Cholesterol Oxidation Products in a Variety of Foods

1989 ◽  
Vol 52 (2) ◽  
pp. 109-114 ◽  
Author(s):  
B. D. SANDER ◽  
P. B. ADDIS ◽  
S. W. PARK ◽  
D. E. SMITH
Keyword(s):  
Gas Chromatography ◽  
Mass Spectroscopy ◽  
Dairy Products ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Infant Formulas ◽  
Cholesterol Oxidation Products ◽  
Baby Foods ◽  
Egg Products ◽  
Parmesan Cheese

Cholesterol oxidation products (COPS) were estimated in a variety of foods by gas chromatography. Substantial quantities of α- and β-epoxide (2 to 46 and 0 to 111 ppm, respectively) and lesser quantities of 7β-hydroxy- and 7-ketocholesterol were found in powdered egg products. Other foods found to contain COPS included dehydrated chicken, turkey and beef (0 to 43 ppm); and Cheddar, Blue, Romano and Parmesan cheese powders (0 to 17 ppm). Powdered infant formulas and dehydrated baby foods displayed several peaks coinciding to COPS but none were confirmed by mass spectroscopy. COPS were either not detected or noted at < 15 ppm in fresh dairy products.

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