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Type of publication: Published (citable) presentations at scientific conferences (A2)
Type of document: Proceedings Paper
Presentation type: Presentation

Year: 2001

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

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

Source: 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;

Authors Vetmeduni Vienna:

Bauer Friedrich
Luf Wolfgang
Razzazi-Fazeli Ebrahim

Vetmed Research Units
Institute of Animal Nutrition and Functional Plant Compounds
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Hygiene and Technology
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology

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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