The effect of the addition of different spices on the development of oxysterols in fried meat.
Roy Soc Ch. (269):471-473.-11th Eurofoodchem Meeting on Biologically-Active Phytochemicals in Food; SEP 26-28, 2001; Norwich, England. IN: Pfannhauser, W [Hrsg.]: Biologically-active phytochemicals in food;
The formation of cholesterol oxidation products (COPs) during storage was investigated after the addition of different spices to fried meat balls. A recently developed method based on HPLC-MS with Atmospheric Pressure Chemical Ionization (APCI) inter-face was used for the determination of COPs in the fried meat after solid phase extraction. Three different spices were used in concentrations ranging between 0.05 and 0.3%. Major cholesterol oxidation products were analysed as followed: 7-ketocholesterol, the isomeric 7alpha-hydroxycholesterol and 7beta-hydroxycholesterol, 25-hydroxycholesterol, cholestan-3beta,5alpha,6beta-triol, 5,6alpha-epoxycholesterol and 5,6beta-epoxy-cholesterol. When spices were added to the meat balls, significant (p> 0.05) inhibition of COPs formation was noted after storage. At the end of storage period the following decreases of total COPs were observed: rosemary 56%; marjoram 63%; and sage 70%.