scholarly journals Effects of Processing Stage and Storage Conditions on Cholesterol Oxidation Products in Butter and Cheddar Cheese

1988 ◽  
Vol 71 (12) ◽  
pp. 3173-3178 ◽  
Author(s):  
B.D. Sander ◽  
D.E. Smith ◽  
P.B. Addis
Keyword(s):  
Cheddar Cheese ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Processing Stage ◽  
Cholesterol Oxidation Products ◽  
And Storage

Combined Effect of Cooking (Grilling and Roasting) and Chilling Storage (with and without Air) on Lipid and Cholesterol Oxidation in Chicken Breast

2003 ◽  
Vol 66 (5) ◽  
pp. 840-846 ◽  
Author(s):  
ANA CONCHILLO ◽  
DIANA ANSORENA ◽  
ICIAR ASTIASARÁN
Keyword(s):  
Lipid Fraction ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Vacuum Packaging ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Chicken Breast ◽  
Multivariate Statistical ◽  
And Storage ◽  
Vacuum Storage

The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4°C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 μg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 μg/g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 μg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.

Cholesterol Oxidation Products and Atherosclerosis

2002 ◽  
Author(s):  
Sandra "Garcia-Cruset a,b" ◽  
Keri Carpenter b ◽  
Rafael Codony a ◽  
Francesc Guardiola a
Keyword(s):  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Cholesterol Oxidation Products
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