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Publication type: Published (citable) presentations at scientific conferences (A2)
Document type: Proceedings Paper
Presentation type: Presentation

Year: 2001

Author(s): 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
Unit of Food Hygiene and Technology
Unit of Food Microbiology


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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