| Title: | Thermal oxidation of cholesterol: Preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers |
| Author(s): | Cardenia V; Olivero G; Rodriguez-Estrada MT; |
| Address: | "Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Universita di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Universita di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy. Electronic address: maria.rodriguez@unibo.it" |
| DOI: | 10.1016/j.steroids.2015.03.017 |
| ISSN/ISBN: | 1878-5867 (Electronic) 0039-128X (Linking) |
| Abstract: | "Cholesterol oxidation in food and model systems is usually monitored by evaluating cholesterol oxidation products, but the analysis is time-consuming and expensive. Therefore, the determination of volatile compounds deriving from cholesterol thermoxidation could be valuable to identify other possible oxidation markers. Cholesterol alone and in the presence of a triacylglycerol mixture (tripalmitin, tristearin, and triolein) were thermoxidized at 170 degrees C for 15min. In both model systems, the total volatile compounds increased three times when oxidation time rose from 5 to 15min. The main classes of volatile compounds were aldehydes, ketones, alcohols and hydrocarbons, displaying a similar behavior in both systems. After 5min of oxidation, 2-methyl-6-heptanone was the main volatile compound, followed by 3-methylpentane, 2,3-dimethyl-1-pentene and 3-methylbutanal. To verify if 2-methyl-6-heptanone could be used as volatile marker of cholesterol oxidation, data were compared with the total cholesterol oxidation products content of each system. A significant correlation between total cholesterol oxidation products content and 2-methyl-6-heptanone amount was found when cholesterol was oxidized alone (r(2)=0.994) and in presence of triacylglycerols (r(2)=0.998). When egg yolk was thermoxidized at 80 degrees C for 6h, 3-methylbutanal was the volatile compound that better explained the oxidative trend in this food system, showing a significant correlation with cholesterol oxidation rate (r=0.91). In conclusion, 2-methyl-6-heptanone and 3-methylbutanal could represent an easy and cheaper strategy for monitoring cholesterol oxidation in model systems and food samples, respectively; however, a deeper investigation on the amount and type of volatile compounds generated from cholesterol oxidation according to the food matrix, should be carried out" |
| Keywords: | Aldehydes/*chemistry Animals Chickens Cholesterol/*chemistry Egg Yolk/chemistry Ketones/*chemistry Oxidation-Reduction Principal Component Analysis *Temperature Triglycerides/analysis Volatile Organic Compounds/analysis Volatilization Cholesterol oxidatio; |
| Notes: | "MedlineCardenia, Vladimiro Olivero, Giulia Rodriguez-Estrada, Maria Teresa eng Research Support, Non-U.S. Gov't 2015/04/08 Steroids. 2015 Jul; 99(Pt B):161-71. doi: 10.1016/j.steroids.2015.03.017. Epub 2015 Apr 3" |
