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HPLC Determination of C-7 Oxidized Cholesterol Derivatives in Foods
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1985.tb10494.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
PARK, S. W. and ADDIS, P. B. (1985), HPLC Determination of C-7 Oxidized Cholesterol Derivatives in Foods. Journal of Food Science, 50: 1437–1441. doi: 10.1111/j.1365-2621.1985.tb10494.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms. receives 1/14/85; revised 4/27/85; accepted 4/27/85.
- Abstract
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ABSTRACT
A method was developed for the rapid, accurate analysis of C-7 oxdized cholesterol derivatives (C-7 OCDs) in muscle and other foods. The method avoids saponification. Total lipid extracts were fractionated on silica gel columns to concentrate trace sterol oxides from triglycerides, cholesterol, and phospholipids. Sterol oxides in eluates were quantified by normal-phase high performance liquid chromatography. Recoveries of C-7 OCDs added to beef approached 100%. Pancake mix, French fries, and organ product “concentrates” sold in health food stores contained from 1 to 70 ppm of C-7 OCDs (7-keto, 7α-hydroxy and 7β-hydroxycholesterol), but none could be detected in raw beef, fried chicken, cooked hamburger, beef jerky or liver sausage.