LWT 39 (2006) 513520

Cholesterol oxide, cholesterol, total lipid and fatty acid contents

in processed meat products during storage
S.R. Baggio, N. Bragagnolo

Department of Food Science, State University of Campinas, P.O. Box 6121, CEP 13083-970, Campinas, SP, Brazil
Received 4 October 2004; received in revised form 4 March 2005; accepted 19 March 2005
Abstract
The effects of storage time on the formation of cholesterol oxides and on alterations in the fatty acid composition of processed
meat products manufactured by Brazilian industries were investigated in this study. Cholesterol oxides and cholesterol were
determined by HPLC using photodiode array and refractive index detectors. Samples of jerked beef, Italian-type salami, chicken
mortadella and Chester mortadella were analysed at 30 day intervals starting at zero time, for 90 days for the mortadella and 120
days for the jerked beef and salami. The mortadellas were stored under refrigeration at 6 1C and the jerked beef and salami at room
temperature, but protected from the light. No cholesterol oxides were formed during the storage time in any of the samples. The
cholesterol content, the fatty acid composition and total lipid contents showed no signicant differences during storage with the
exception of the total lipid content of the jerked beef, which varied from 3.5 at zero time to 2.4 g/100 g after 120 days storage.
r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Keywords: Storage; Cholesterol oxidation products; Cholesterol; Fatty acid; Meat products
1. Introduction
Lipids can undergo alterations during the storage of
food with consequent losses in nutritional value. Lipid
oxidation is one of the main reactions, which can occur
during the storage of food in conditions such as heat,
presence of light, metals, natural sensitisers and oxygen,
affecting the fatty acid composition and cholesterol,
with the formation of compounds potentially harmful to
human health, such as cholesterol oxides.
Cholesterol oxides are present in our diet, being
identied in cholesterol-containing foods such as meat
and meat products, eggs and egg containing products
and milk and milk products (Finocchiaro & Richardson,
1983; Bo ssinguer, Luf, & Brandl, 1993; Rodriguez-
Estrada, Penazzi, Caboni, Bertacco, & Lercker, 1997).
High cooking and processing temperatures, storage
conditions and the type of packaging used can inuence
the formation of cholesterol oxides (Paniangvait, King,
Jones, & German, 1995). Thus the use of packaging
materials capable of avoiding the entrance of air and
light, especially ultraviolet light, and the use of adequate
food storage temperatures, can delay the formation
of cholesterol oxides (Savage, Dutta, & Rodriguez-
Estrada, 2002).
Saturated fatty acids, trans fatty acids, fat, cholesterol
and cholesterol oxides in foods, are related to the
development of cardiovascular diseases, which are
responsible for the greatest number of natural deaths
in Brazil and in many other countries. Trans fatty acids
are of more concern than saturated fatty acids, since, in
addition to increasing the level of low-density lipopro-
teins (LDL), they decrease the level of high-density
lipoproteins (HDL) (Lambertson, 1992).
Few integrated studies can be found in the literature
on cholesterol, cholesterol oxides, total lipids and the
fatty acid composition of processed meat products and
virtually none verifying the effect of storage on these
products. Thus the objective of this study was to
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0023-6438/$30.00 r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2005.03.007

Corresponding author. Tel.: 55 19 37882160; fax: 55 19 37882153.

E-mail address: neura@fea.unicamp.br (N. Bragagnolo).
determine the effect of storage time on the fatty acid
composition and cholesterol oxide formation in pro-
cessed meat products commercialized in Brazil.
2. Material and methods
2.1. Sample preparation
Four processed meat products were analysed, one being
beef (jerked beef), one pork (Italian-type salami), one
chicken (mortadella) and one Chester (mortadella). These
products were acquired from supermarkets in Campinas,
Sa o Paulo, Brazil 3 days after the date of manufacture.
Three batches of each product were analysed, with
different expiry dates. Each batch consisted of 12 units
for the mortadellas and 15 units for the jerked beef and
salami, 3 units being analysed at each period, that is,
zero time, 30, 60 and 90 days of storage for the
mortadellas and zero time, 30, 60, 90 and 120 days of
storage for the jerked beef and salami.
The zero time samples were analysed immediately
after acquisition. The rest of the mortadella samples
(chicken and Chester) were stored in their original
packaging inside cardboard boxes at 6 1C (refrigerator).
The rest of the jerked beef and salami samples were
stored under the same conditions but at room tempera-
ture (25 1C) in the dark. At the end of each storage
period, the appropriate samples were analysed. The
processed products were completely ground and homo-
genised in a multi-processor. Fifty-gram samples of
these homogenates were analysed in duplicate.
2.2. Methods
Lipids were extracted with chloroformmethanol (2:1)
according to Folch, Less, and Stanley (1957). Aliquots
were taken and the total lipid content determined
gravimetrically. Other aliquots were cold saponied
(Sander, Addis, Park, & Smith, 1989), the unsaponiable
material extracted and the cholesterol oxides and
cholesterol quantied by high performance liquid chro-
matography (HPLC) (Baggio & Bragagnolo, 2004,
Baggio, Miguel, & Bragagnolo, 2005). Aliquots of the
lipid extract were also saponied, the fatty acids esteried
with a solution of ammonium chloride and sulphuric acid
in methanol (Hartman & Lago, 1973) and the fatty acid
composition determined by gas chromatography (GC).
For HPLC, a Shimadzu (Kyoto, Japan) chromato-
graph was used, equipped with a quaternary solvent
delivery system (LC-10ATVP), rheodyne injector with a
20 ml loop, photodiode array (SPD-M10AVP) and
refractive index (RID-10A) detectors, oven heated
column (CTO-10ASVP) and software (CLASSLC
10). The analytical column was a Nova Pak CN HP,
300 3.9 mm column, 4 mm (Waters, Milford, MA,
USA) preceded by a Hypersil BDS CN 7.5 4.6 mm,
5 mm guard column and the column temperature was
32 1C. The mobile phase consisted of hexane/isopropa-
nol (96+4) at a ow rate of 1.0 ml/min. Absorption
spectra were taken from 200 to 400 nm and the
chromatograms at 210 nm.
Cholesterol, cholesta-3,5-dien-7-one, 20a-hydroxy-
cholesterol, 25-hydroxycholesterol, 7-ketocholesterol,
5,6a and 5,6b-epoxycholesterol and 7b-hydroxycholes-
terol were purchased from Sigma Chemical Company
(St. Louis, USA). 7a-Hydroxycholesterol was obtained
from Steraloids Inc. (Newport, NI, USA). HPLC grade
n-hexane and isopropanol were obtained from Mscience
(Darmstadt, Germany) and all other analytical grade
solvents were from Merck (Darmstadt, Germany). The
HPLC solvents were ltered through a 0.22 mm mem-
brane lter Millipore (Cork, Island) under vacuum and
degasied by ultrasound prior to use.
Quantication was done by external standardization,
with a concentration range from 0.5 to 2.22 mg/ml for
cholesterol and from 0.5 to 64.0 mg/ml for the cholester-
ol oxides. Cholesterol and a and b-epoxycholesterol
were quantied using a refractive index detector, the
cholesterol because it is better separated from interfering
substances in this case and the a and b-epoxycholester-
ols because they do not absorb ultraviolet light. The
other cholesterol oxides were quantied using the
photodiode array detector. The detection limits were
0.14 mg/g of the sample to 20a-hydroxycholesterol and
25-hydroxycholesterol, 0.12 mg/g of the sample to a and
b-epoxycholestrol and 7a and 7b-hydroxycholesterol
and 0.09 mg/g of the sample to 7-ketocholesterol
and cholesta-3,5-dien-7-one, calculated according to
Chairman et al. (1983).
Identication of cholesterol and its oxides was
performed by comparison of the retention times of the
samples with those of the standards, co-chromatogra-
phy and the characteristics of the absorption spectra.
Conrmation of the identity was carried out using a gas
chromatograph-mass spectrometer (Baggio, Vicente, &
Bragagnolo, 2002). Characteristic chromatograms for
the cholesterol and cholesterol oxide standards and the
salami samples can be seen in Figs. 1 and 2. Note that in
the sample chromatogram obtained using the photo-
diode array detector, some peaks show the same
retention times as some of the cholesterol oxide
standards. However, they presented different absorption
and mass spectra than the standards, and were therefore
not cholesterol oxides.
Fatty acid methyl esters were separated on a gas chro-
matograph (HRCG 4000A, Konik, Miami, FL, USA)
equipped with a split injector (75:1), fused silica capillary
column (50 m0.25mm i.d., 0.20mm lm thickness
of polyethylene glycol) (CP-SIL 88, Cromapak, EA
Middelburg, The Netherlands), ame ionisation detector
and workstation (Borwin, Le Fontanil, France). The
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S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513520 514
initial column temperature was 180 1C for 2 min and then
programmed at 5 1C/min to 225 1C. The injector tem-
perature was set at 270 1C and the detector temperature
at 300 1C. The carrier gas was hydrogen at a ow rate of
0.5 ml/min and nitrogen was used as the make-up gas at
30ml/min. The fatty acids were identied by comparison
of the retention times of the sample with those of the
standards and by spiking. A total of 37 saturated,
monounsaturated and polyunsaturated fatty acid stan-
dards (Sulpeco
TM
37 FAME Mix 47885-U, Montgo-
meryville, PA, USA) were used to verify the identity and
the accuracy of the method. Quantication was done as
area percentages.
2.3. Statistical analysis
The results were submitted to an analysis of variance
(ANOVA). Tukeys test was used to compare the means
at a 5% signicance level.
3. Results and discussion
3.1. The effect of storage time on the formation of
cholesterol oxides
Table 1 shows the cholesterol content of the processed
meat products analysed at the various storage times. It
can be seen that in most cases there were signicant
differences in cholesterol contents between different
batches of the same sample at the same storage time.
The storage time did not alter the cholesterol contents of
the samples, there being no signicant differences
between the different storage times throughout the
entire storage period for the same sample, varying from
4074 to 4672 mg/100 g for jerked beef; from 4876 to
5774 mg/100 g for the salami; from 4573 to 5074 mg/
100 g for the chicken mortadella and from 4678 to
5376 mg/100 g for the Chester mortadella. The high
values for the standard deviation were related to
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0.0
V
o
l
t
s
-0.002
0.000
0.002
0.04
0.08
V
o
l
t
s
0
1
2
3
4
7
8
9
(a)
(b)
25
50
75
100
2.5 5.0 7.5 10.0
Minutes
12.5 15.0 17.5 20.0
0.0 2.5 5.0 7.5 10.0
Minutes
12.5 15.0 17.5 20.0
1
2
3
4
5
6
7
8
9
Fig. 1. Typical HPLC chromatogram of the cholesterol and cholesterol oxide standards. Nova Pak CN column (4 mm, 300 3.9 mm) with hexane/
isopropanol (96+4) as mobile phase at 1 ml/min (a) photodiode array detector (b) refractive index detector. Peaks: (1) cholesterol, (2) cholesta-3,5-
dien-7-one, (3) 20a-hydroxycholesterol, (4) 25-hydroxycholesterol, (5) 5,6a-epoxycholesterol*, (6) 5,6b-epoxycholesterol*, (7) 7-ketocholesterol, (8)
7b-hydroxycholesterol and (9) 7a-hydroxycholesterol. * Only using the refractive index detector.
S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513520 515
variations between the batches and not to the analytical
methodology used, since the coefcient of variation
between duplicates was lower than 1.4.
No cholesterol oxides were formed in any of the four
processed meat products analysed during storage, either
for those samples stored at room temperature or for
those stored under refrigeration. According to their
labels, all the processed meat products analysed
contained sodium erythorbate (INS 360) as synthetic
antioxidant, spices and natural condiments, which may
have protected them against cholesterol oxidation. The
formation of cholesterol oxides can be avoided by the
use of appropriate concentrations of antioxidant or by
the use of adequate packaging, providing a physical
barrier against the entry of air and light (Tai, Chen, &
Chen, 1999). In addition, many spices and herbs have
been shown to impart an antioxidant effect in food
systems (Chipault, Mizuno, Hawkins, & Lundberg,
1952). The antioxidant properties of spices are related
to their phenolic contents and therefore their antiox-
idant action is similar to that of synthetic phenolic
antioxidants. Osada, Hoshima, Nakamura, and Sugano
(2000) considered that cholesterol oxidation in sausages
was inhibited by the addition of sodium nitrite and
apple polyphenols, due to stabilisation of co-existing
polyunsaturated fatty acids and radical scavenging.
Torres, Pearson, Gray, and Ku (1989) showed that the
addition of rened salt with added BHA and BHT to
charqui (salted and dried beef) samples decreased the
concentration of cholesterol oxides by 2.5 times as
compared to samples prepared without the antioxidants.
Park and Addis (1985) also found no cholesterol oxides
in hamburger, jerked beef and liver sausage. Larkeson,
Dutta, and Hansson (2000) showed no increase in
cholesterol oxide content in meatballs (50% pork+50%
beef) or in beef hamburgers, both fried and stored for 2
weeks at 4 1C. However, they observed that after frying
the pre-fried samples, the levels of cholesterol oxide
(mg/g of lipid) increased from 8 to 16 in the meatballs
and from 29 to 50 in the hamburger stored for 2 weeks
at 4 1C.
Osada, Hoshina, Nakamura, and Sugano (2000)
showed that the level of cholesterol oxidation increased
accompanied by a decrease in linoleic acid content.
However, in this study even in the samples showing
higher linoleic acid contents, such as the chicken and
Chester mortadellas (Table 3), there was no signicant
change in the content of this component during storage,
and also no formation of cholesterol oxides.
Cholesterol oxides are directly related to the devel-
opment of arteriosclerotic plaque and other undesirable
biological effects such as cytoxicity, carcinogenicity and
mutagenicity (Guardiola, Codony, Addis, Rafecas, &
Boatella, 1996). Sevanian et al. (1997) observed that
low-density lipoproteins are rich in cholesterol oxides,
many of which could originate in the diet. Staprans,
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0
V
o
l
t
s
0.000
0.005
0.010
V
o
l
t
s
0
50
25
100
75
(b)
(a)
2 4 5 6
Minutes
10 12 14 16
0 2
1
1
4 5 6
Minutes
10 12 14 16
Fig. 2. Typical HPLC chromatogram of the cholesterol and cholesterol oxides in the salami. Nova Pak CN column (4 mm, 300 3.9 mm) with
hexane/isopropanol (96+4) as mobile phase at 1 ml/min (a) photodiode array detector (b) refractive index detector. Peak 1: cholesterol.
S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513520 516
Pan, Rapp and Feingold (1998) demonstrated that
arteriosclerosis in rabbits fed 25 mg cholesterol oxides/
day for 12 weeks doubled as compared to rabbits fed a
normal diet without the addition of cholesterol oxides.
Since diets containing cholesterol oxides could contri-
bute to the development of arteriosclerosis and con-
sidering that the meat products analysed in this study
presented no cholesterol oxides, their consumption
apparently represents no health risk.
3.2. The effect of storage time on the total lipid content
The total lipid contents (Table 2) did not vary during
the storage period with the exception of the jerked beef.
The jerked beef samples presented higher total lipid
contents at zero time (3.570.9 g/100 g), lower but
similar values at 30 and 60 days storage (2.670.4 g/
100 g) and slightly lower but similar at 90 and 120 days
(2.570.4 and 2.470.7 g/100 g, respectively). These
discrepancies represented variations in the samples and
not a storage effect. Jerked beef is salted and dried beef
and the total lipid contents in beef vary. Thus the
discrepancies can be attributed to natural variation
bought about by factors such as age, breed, diet and the
rearing system. Similarly the variation found amongst
the different batches of the same sample at the same
storage time for the cholesterol and lipid results can be
attributed to these same factors and some variation in
the formulation.
3.3. The effect of storage time on the fatty acids
Table 3 shows the fatty acids (% area) found in jerked
beef, Italian-type salami, chicken mortadella and Chester
mortadella at zero time. At 30, 60 90 and 120 days the
results were very similar to those at zero time and were
therefore not shown. The main fatty acids found were
C18:1o9, C16:0, C18:2o6, C18:0 and C16:1o7. Consider-
ing the total lipid contents found in the samples analysed
and expressing the results as g of fatty acids per 100g of
edible portion, C16:0, C18:0 and C18:1o9 were found in
greatest amounts in Italian-type salami and C16:1o7 and
C18:2o6 in chicken mortadella. The jerked beef showed
the lowest concentrations of saturated fatty acids (1.3g/
100g) and the Italian-type salami showed the highest
values (8.4g/100g), the fatty acid C16:0 being found in
highest concentration, followed by C18:0. The monounsa-
turated fatty acid content was highest in Italian-type
salami (10g/100g) and C18:1o9 was found in greatest
amounts, followed by C16:1o7. The total polyunsaturated
fatty acid concentration was highest in Chester mortadella
(4.6g/100g), C18:2o6 being the fatty acid found in
ARTICLE IN PRESS
Table 1
Cholesterol (mg/100 g) contents of the processed meat products during storage
Samples/batch Cholesterol (M7SD*)
0 days 30 days 60 days 90 days 120 days
Jerked beef
B1 40.470.3c 34.670.4c 34.270.5c 44.470.7a 32.770.6b
B2 45.270.2b 40.470.2b 42.070.3b 47.170.7a 49.271.0a
B3 47.470.4a 43.470.1a 47.270.2a 47.671.4a 52.070.6a
M7SD** 4473
a
4074
a
4176
a
4672
a
4579
a
Salami
B1 50.970.1b 50.370.2c 56.070.1b 62.670.2a 42.770.2c
B2 48.470.4c 55.470.3b 61.671.0a 43.670.4c 45.670.5b
B3 59.770.4a 59.370.6a 52.271.3b 59.870.1b 56.070.3a
M7SD** 5375
a
5574
a
5774
a
5579
a
4876
a
Chicken mortadella
B1 50.270.3
%
a 49.970.3b 44.970.5b 42.470.3b
B2 42.870.3c 45.670.2c 50.070.3a 44.970.9b
B3 45.970.6b 54.970.5a 44.770.5b 48.570.5a
M7SD** 4673
a
5074
a
4773
a
4573
a
Chester mortadella
B1 59.870.5a 55.470.4a 45.270.3b 53.070.5a
B2 51.970.5b 43.770.2b 49.170.7a 48.570.4b
B3 45.870.1c 44.170.8b 45.470.5b 36.770.8c
M7SD** 5376
a
4876
a
4772
a
4678
a
B1, B2 and B3 are batches with different expire dates.
* Mean and standard deviation of samples in duplicate.
** Mean and standard deviation of three samples in duplicate during storage.
Values in the same column with the same letter do not present signicant difference between batches at the 5% level. Values in the same line with the
same upper case letters do not present signicance for storage time at the 5% level.
S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513520 517
greatest amounts. The ratio between the polyunsaturated
and saturated fatty acids found in this study was lowest in
jerked beef (0.1) and highest in Chester mortadella (0.8).
The o3 fatty acid content varied from 0.01 in jerked beef
to 0.2g/100g in chicken and Chester mortadella, only
C18:3o3 being found. The o6=o3 ratio was lowest in
jerked beef (5) and highest in salami (29).
The fatty acid composition of the samples did not
change during the storage period, there being no
signicant difference between the levels of fatty acids
at the different storage times. The lack of alteration in
the fatty acid composition of the processed meat
products could be related to the addition of antioxidant
(sodium erythorbate, spices and natural condiments) in
the formulations, avoiding the formation of radicals
derived from unsaturated fatty acids, and consequently
cholesterol oxides were not formed. Torres et al. (1989),
observed a loss of total unsaturated fatty acid content in
both the triacylglyceride and phospholipid fractions,
even when the samples contained antioxidant. Never-
theless, the presence of the antioxidant (BHA+BHT)
was effective in avoiding oxidation for a period of 1530
days. Lazarus, Deng, and Watson (1977) found no
changes in the fatty acid composition of lamb during 9
days storage at 4 1C. Kunsman, Field, and Kazantzis
(1978) explained the absence of change in the fatty acids
during the storage of meat with the suggestion that the
heme proteins might act as an antioxidant. Recently,
Carlsen, Rasmussen, Kjeldsen, Westergaard, and
Skibsted (2003) conrmed the pro- and antioxidant role
of myoglobin in muscle. Yamauchi, Nagai, and Ohashi
(1980) showed that endogenous a-tocopherol could
inuence the rate of oxidation by exerting an antiox-
idant effect in meat.
4. Conclusions
The cholesterol content, fatty acid composition and
total lipids did not change during storage. There was no
formation of cholesterol oxides in the processed meat
products analysed during the storage period. The
presence of sodium erythorbate, spices and natural
condiments in the meat products analysed must have
avoided the formation of radicals derived from un-
saturated fatty acids, and consequently cholesterol
oxides were not formed.
The food industry has been encouraged to intensify
efforts to develop products targeting the recommended
levels of fat and cholesterol. Health and Welfare Canada
(1990) ofcially established a limit for cholesterol intake
of 300 mg, a balance in the polyunsaturated/saturated
ARTICLE IN PRESS
Table 2
Total lipid (g/100 g) contents of the processed meat products during storage
Samples/batch Total lipids (M7SD*)
0 days 30 days 60 days 90 days 120 days
Jerked beef
B1 2.670.0c 2.370.0b 2.570.0b 2.870.0a 1.470.0b
B2 3.370.0b 3.270.1a 3.170.0a 2.770.0a 2.970.0a
B3 4.770.0a 2.470.0b 2.270.0c 1.970.0b 2.870.0a
M7SD** 3.570.9
a
2.670.4
ab
2.670.4
ab
2.570.4
b
2.470.7
b
Salami
B1 28.670.2a 25.970.1a 24.870.1a 28.070.0a 27.570.1a
B2 19.870.1b 19.570.1b 19.470.0b 15.970.0c 17.270.2c
B3 18.970.1c 18.470.1c 18.570.2c 20.370.3b 20.870.2b
M7SD** 2375
a
2174
a
2173
a
2175
a
2275
a
Chicken mortadella
B1 18.970.1b 18.970.1b 18.970.0b 18.570.0c
B2 18.970.0b 18.970.0b 19.170.1a 19.270.1b
B3 19.570.6a 19.570.0a 19.270.1a 19.870.0a
M7SD** 19.170.3
a
19.170.3
a
19.070.2
a
19.170.6
a
Chester mortadella
B1 17.470.1b 17.770.0a 17.770.0b 18.270.1a
B2 17.470.0b 17.370.1b 18.070.0a 18.270.0a
B3 18.170.0a 17.670.0a 18.070.0a 16.970.0b
M7SD** 17.670.4
a
17.570.2
a
17.970.2
a
17.870.7
a
B1, B2 and B3 are batches with different expire dates.
* Mean and standard deviation of samples in duplicate.
** Mean and standard deviation of three samples in duplicate during storage.
Values in the same column with the same letter do not present signicant difference between batches at the 5% level. Values in the same line with the
same upper case letters do not present signicance for storage time at the 5% level.
S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513520 518
fatty acid ratio close to 1.0, a 10% increase in
polyunsaturated fatty acid intake and a 15% increase
in monounsaturated fatty acid intake. In addition, there
is a need to balance the o6=o3 ratio of the dietary fatty
acids. The ideal ratio is about 6:1 (Wijendran & Hayes,
2004). Of the products analysed, only the jerked beef
presented total lipid values below 5 g/100 g and can
therefore be considered a low-fat food according to the
Food Advisory Committee (1990). The cholesterol
content varied from 40 mg/100 g in the jerked beef to
57 mg/100 g in the Italian-type salami, below the
maximum recommended value of 300 mg cholesterol/
day and no cholesterol oxides were found. With the
exception of the jerked beef, the polyunsaturated/
saturated fatty acid ratio was greater than 1.0 and the
o6=o3 ratio above the adequate ratio of 6:1 in all the
products analysed. These deciencies could be compen-
sated by other components in the diet.
Acknowledgments
The authors wish to thank the Fundac-a o de Amparo
a Pesquisa do Estado de Sa o Paulo (FAPESP) and the
Brazilian National Research Council (CNPq) for their
nancial assistance.
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ARTICLE IN PRESS
Table 3
Fatty acid compositions (% area) of the processed meat products at zero time
Fatty acids Jerked beef Italian type salami Chicken mortadella Chester mortadella
M7SD
a
M7SD
a
M7SD
a
M7SD
a
C14:0 2.970.7 1.670.1 0.870.0 0.670.0
C15:0 2.370.2 0.370.1 0.270.0 0.270.1
C16:0 24.671.3 24.370.6 24.170.6 24.170.2
C17:0 1.370.6 0.670.1 0.370.0 0.270.1
C18:0 17.572.3 11.670.0 7.070.2 5.970.1
C20:0 nd 0.27 0.0 0.170.0 tr
C22:0 0.270.1 tr 0.170.0 tr
C24:0 tr 0.170.0 0.170.0 0.170.0
C16:1o7 4.470.2 2.770.1 4.670.1 5.270.2
C17:1o7 1.070.1 0.570.1 0.370.0 0.370.0
C18:1o9t 2.370.2 0.670.1 0.270.0 0.170.0
C18:1o9 38.474.0 41.970.8 39.370.8 37.170.4
C20:1o11 0.770.2 0.770.1 0.470.1 0.270.1
C18:2o6t
b
tr nd nd nd
C18:2o6 2.870.8 13.571.0 20.770.3 23.770.4
C18:3o6 nd 0.570.0 0.270.0 0.270.0
C18:3o3 0.470.1 0.570.0 1.170.2 1.370.0
C20:2o6 0.270.0 0.470.0 0.270.0 0.270.0
C20:4o6 0.970.3 tr 0.470.0 0.570.0
Saturated 51 39 33 31
Monounsaturated 45 46 44 43
Polyunsaturated 4 15 23 26
Total o3 0.4 0.5 1.0 1.3
Total o6 3.9 14.4 21.5 24.6
Polyunsaturated/saturated 0.1 0.4 0.7 0.8
o6/o3 10 29 22 19
tr traces (o 0.01). nd detected not.
a
Mean and standard deviation of three samples in duplicate.
b
(9c 12t+9t 12c).
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