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Type: Artigo
Title: Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat
Author: Baggio, Sueli Regina
Vicente, Eduardo
Bragagnolo, Neura
Abstract: The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 μg/100 g in the breast to 765 μg/100 g in the skin, and the levels of 7β-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 μg/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 ± 0.4, 1.1 ± 0.2, 0.5 ± 0.1, and 12 ± 3, respectively. The contents for cholesterol (mg/100 g) were 46 ± 5, 35 ± 2, 27 ± 3, and 81 ± 6 in the wing, legs, breast, and skin, respectively. The main fatty acids identified in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6
Subject: Colesterol
Ácidos graxos
Country: Estados Unidos
Editor: American Chemical Society
Rights: Fechado
Identifier DOI: 10.1021/jf020025c
Date Issue: 2002
Appears in Collections:FEA - Artigos e Outros Documentos

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