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Type: Artigo de periódico
Title: Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products
Author: Baggio, SR
Miguel, AMR
Bragagnolo, N
Abstract: Cholesterol oxides, cholesterol, total lipids and fatty acids were determined in the lipid extracts from eight processed turkey meat products (blanquet, frankfurter, ham, meatball, smoked breast, smoked ham and roule). Cholesterol and cholesterol oxides were determined simultaneously by high performance liquid chromatography using a diode array detector at 210 nm and a refractive index detector. Only two cholesterol oxides were identified, 7-ketocholesterol (not detected up to 184 mug/100 g) and beta-epoxycholesterol (not detected up to 450 mug/100 g). With the exception of the meatballs, hamburger and frankfurters, all the turkey meat products showed less than 5% fat, and could thus be considered as low fat foods. The cholesterol content varied from 32 to 43 mg/100 g, the ratio of polyunsaturated:saturated fatty acids varied from 1.1 to 1.8 and the ratio of omega6:omega3 from 18 to 28. Trans fatty acids were present in significant amounts in both hamburger and meatball. (C) 2004 Elsevier Ltd. All rights reserved.
Subject: processed turkey meat products
cholesterol oxides
total lipids
fatty acids
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Chemistry. Elsevier Sci Ltd, v. 89, n. 3, n. 475, n. 484, 2005.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2004.05.039
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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