Influence of the electron-beam irradiation on cholesterol oxide formation in food samples by GC

What is it about?

An efficient method has been developed for Cholesterol Oxide Product determination (COPs) in Ready-to-Eat foods by Gas Chromatography-Flame Ionization Detector (GC-FID) after an easy Accelerated Solvent Extraction, ASE, and derivatization with Tri-Sil. The ASE solvent was an 85/15 petroleum ether/chloroform mixture at 40 ºC and 1500 psi followed by Solid Phase Extraction (SPE). The ASE method was compared with the established lixiviation method, proving an advantageous alternative, reducing analysis time by a factor of 15 and solvent volume by 50%, and minimizing the use of chlorinated solvents. COP derivative structures were identified by Gas Chromatography coupled with mass spectrometry (GC-MS). Analytical characteristics were determined from standards and recoveries from samples from 63- 95%, establishing the validity of the method. Chemiometric techniques were used to establish COP formation and/or an increase in COP content, as well as the effect of the main food components on COP formation after E-beam irradiation.

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Why is it important?

Cholesterol in the human diet comes mainly from animal food sources. It is essential for some organism functions; however, it can be oxidised in the presence of oxygen, light, heat, radiation, free radicals and so on; its oxidation products form a group of cholesterol oxides (COPs)1 whose structures are similar to that of cholesterol but which can be potentially more harmful to health than cholesterol. Consequently, the interest regarding COP toxicity has increased markedly in recent years as they may be linked to the development of atherosclerosis, cancer and coronary heart diseases, as well as modification of membrane function

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