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Gewählte Publikation:

Publikationstyp: Publizierter (zitierfähiger) Beitrag für wissenschaftliche Veranstaltung in Proceedings (A2)
Dokumentart: Kongressbeitrag Originalarbeit
Vortragstyp: Vortrag

Publikationsjahr: 2001

AutorInnen: Schlemmer, R; Razzazi, E; Hulan, HW; Bauer, F; Luf, W

Titel: The effect of the addition of different spices on the development of oxysterols in fried meat.

Quelle: 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;

Autor/innen der Vetmeduni Vienna:

Bauer Friedrich
Luf Wolfgang
Razzazi-Fazeli Ebrahim

Beteiligte Vetmed-Organisationseinheiten
Institut für Lebensmittelsicherheit, Lebensmitteltechnologie und öffentliches Gesundheitswesen in der Veterinärmedizin, Abteilung für Hygiene und Technologie von Lebensmitteln
Institut für Lebensmittelsicherheit, Lebensmitteltechnologie und öffentliches Gesundheitswesen in der Veterinärmedizin, Abteilung für Lebensmittelmikrobiologie
Institut für Tierernährung und funktionelle Pflanzenstoffe


Abstract:
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%.


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