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LWT 39 (2006) 513–520

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Cholesterol oxide, cholesterol, total lipid and fatty acid contentsin processed meat products during storage

S.R. Baggio, N. Bragagnolo�

Department of Food Science, State University of Campinas, P.O. Box 6121, CEP 13083-970, Campinas, SP, Brazil

Received 4 October 2004; received in revised form 4 March 2005; accepted 19 March 2005

Abstract

The effects of storage time on the formation of cholesterol oxides and on alterations in the fatty acid composition of processed

meat products manufactured by Brazilian industries were investigated in this study. Cholesterol oxides and cholesterol were

determined by HPLC using photodiode array and refractive index detectors. Samples of jerked beef, Italian-type salami, chicken

mortadella and Chester mortadella were analysed at 30 day intervals starting at zero time, for 90 days for the mortadella and 120

days for the jerked beef and salami. The mortadellas were stored under refrigeration at 6 1C and the jerked beef and salami at room

temperature, but protected from the light. No cholesterol oxides were formed during the storage time in any of the samples. The

cholesterol content, the fatty acid composition and total lipid contents showed no significant differences during storage with the

exception of the total lipid content of the jerked beef, which varied from 3.5 at zero time to 2.4 g/100 g after 120 days storage.

r 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Keywords: Storage; Cholesterol oxidation products; Cholesterol; Fatty acid; Meat products

1. Introduction

Lipids can undergo alterations during the storage offood with consequent losses in nutritional value. Lipidoxidation is one of the main reactions, which can occurduring the storage of food in conditions such as heat,presence of light, metals, natural sensitisers and oxygen,affecting the fatty acid composition and cholesterol,with the formation of compounds potentially harmful tohuman health, such as cholesterol oxides.

Cholesterol oxides are present in our diet, beingidentified in cholesterol-containing foods such as meatand meat products, eggs and egg containing productsand milk and milk products (Finocchiaro & Richardson,1983; Bossinguer, Luf, & Brandl, 1993; Rodriguez-Estrada, Penazzi, Caboni, Bertacco, & Lercker, 1997).High cooking and processing temperatures, storageconditions and the type of packaging used can influence

0 r 2005 Swiss Society of Food Science and Technology. P

t.2005.03.007

ing author. Tel.: 55 19 37882160; fax: 55 19 37882153.

ess: neura@fea.unicamp.br (N. Bragagnolo).

the formation of cholesterol oxides (Paniangvait, King,Jones, & German, 1995). Thus the use of packagingmaterials capable of avoiding the entrance of air andlight, especially ultraviolet light, and the use of adequatefood storage temperatures, can delay the formationof cholesterol oxides (Savage, Dutta, & Rodriguez-Estrada, 2002).

Saturated fatty acids, trans fatty acids, fat, cholesteroland cholesterol oxides in foods, are related to thedevelopment of cardiovascular diseases, which areresponsible for the greatest number of natural deathsin Brazil and in many other countries. Trans fatty acidsare of more concern than saturated fatty acids, since, inaddition to increasing the level of low-density lipopro-teins (LDL), they decrease the level of high-densitylipoproteins (HDL) (Lambertson, 1992).

Few integrated studies can be found in the literatureon cholesterol, cholesterol oxides, total lipids and thefatty acid composition of processed meat products andvirtually none verifying the effect of storage on theseproducts. Thus the objective of this study was to

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ARTICLE IN PRESSS.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513–520514

determine the effect of storage time on the fatty acidcomposition and cholesterol oxide formation in pro-cessed meat products commercialized in Brazil.

2. Material and methods

2.1. Sample preparation

Four processed meat products were analysed, one beingbeef (jerked beef), one pork (Italian-type salami), onechicken (mortadella) and one Chester (mortadella). Theseproducts were acquired from supermarkets in Campinas,Sao Paulo, Brazil 3 days after the date of manufacture.

Three batches of each product were analysed, withdifferent expiry dates. Each batch consisted of 12 unitsfor the mortadellas and 15 units for the jerked beef andsalami, 3 units being analysed at each period, that is,zero time, 30, 60 and 90 days of storage for themortadellas and zero time, 30, 60, 90 and 120 days ofstorage for the jerked beef and salami.

The zero time samples were analysed immediatelyafter acquisition. The rest of the mortadella samples(chicken and Chester) were stored in their originalpackaging inside cardboard boxes at 6 1C (refrigerator).The rest of the jerked beef and salami samples werestored under the same conditions but at room tempera-ture (25 1C) in the dark. At the end of each storageperiod, the appropriate samples were analysed. Theprocessed products were completely ground and homo-genised in a multi-processor. Fifty-gram samples ofthese homogenates were analysed in duplicate.

2.2. Methods

Lipids were extracted with chloroform–methanol (2:1)according to Folch, Less, and Stanley (1957). Aliquotswere taken and the total lipid content determinedgravimetrically. Other aliquots were cold saponified(Sander, Addis, Park, & Smith, 1989), the unsaponifiablematerial extracted and the cholesterol oxides andcholesterol quantified by high performance liquid chro-matography (HPLC) (Baggio & Bragagnolo, 2004,Baggio, Miguel, & Bragagnolo, 2005). Aliquots of thelipid extract were also saponified, the fatty acids esterifiedwith a solution of ammonium chloride and sulphuric acidin methanol (Hartman & Lago, 1973) and the fatty acidcomposition determined by gas chromatography (GC).

For HPLC, a Shimadzu (Kyoto, Japan) chromato-graph was used, equipped with a quaternary solventdelivery system (LC-10ATVP), rheodyne injector with a20 ml loop, photodiode array (SPD-M10AVP) andrefractive index (RID-10A) detectors, oven heatedcolumn (CTO-10ASVP) and software (CLASS—LC10). The analytical column was a Nova Pak CN HP,300� 3.9mm column, 4 mm (Waters, Milford, MA,

USA) preceded by a Hypersil BDS CN 7.5� 4.6mm,5 mm guard column and the column temperature was32 1C. The mobile phase consisted of hexane/isopropa-nol (96+4) at a flow rate of 1.0ml/min. Absorptionspectra were taken from 200 to 400 nm and thechromatograms at 210 nm.

Cholesterol, cholesta-3,5-dien-7-one, 20a-hydroxy-cholesterol, 25-hydroxycholesterol, 7-ketocholesterol,5,6a and 5,6b-epoxycholesterol and 7b-hydroxycholes-terol were purchased from Sigma Chemical Company(St. Louis, USA). 7a-Hydroxycholesterol was obtainedfrom Steraloids Inc. (Newport, NI, USA). HPLC graden-hexane and isopropanol were obtained from Mscience(Darmstadt, Germany) and all other analytical gradesolvents were from Merck (Darmstadt, Germany). TheHPLC solvents were filtered through a 0.22 mm mem-brane filter Millipore (Cork, Island) under vacuum anddegasified by ultrasound prior to use.

Quantification was done by external standardization,with a concentration range from 0.5 to 2.22mg/ml forcholesterol and from 0.5 to 64.0 mg/ml for the cholester-ol oxides. Cholesterol and a and b-epoxycholesterolwere quantified using a refractive index detector, thecholesterol because it is better separated from interferingsubstances in this case and the a and b-epoxycholester-ols because they do not absorb ultraviolet light. Theother cholesterol oxides were quantified using thephotodiode array detector. The detection limits were0.14 mg/g of the sample to 20a-hydroxycholesterol and25-hydroxycholesterol, 0.12 mg/g of the sample to a andb-epoxycholestrol and 7a and 7b-hydroxycholesteroland 0.09 mg/g of the sample to 7-ketocholesteroland cholesta-3,5-dien-7-one, calculated according toChairman et al. (1983).

Identification of cholesterol and its oxides wasperformed by comparison of the retention times of thesamples with those of the standards, co-chromatogra-phy and the characteristics of the absorption spectra.Confirmation of the identity was carried out using a gaschromatograph-mass spectrometer (Baggio, Vicente, &Bragagnolo, 2002). Characteristic chromatograms forthe cholesterol and cholesterol oxide standards and thesalami samples can be seen in Figs. 1 and 2. Note that inthe sample chromatogram obtained using the photo-diode array detector, some peaks show the sameretention times as some of the cholesterol oxidestandards. However, they presented different absorptionand mass spectra than the standards, and were thereforenot cholesterol oxides.

Fatty acid methyl esters were separated on a gas chro-matograph (HRCG 4000A, Konik, Miami, FL, USA)equipped with a split injector (75:1), fused silica capillarycolumn (50m� 0.25mm i.d., 0.20mm film thicknessof polyethylene glycol) (CP-SIL 88, Cromapak, EAMiddelburg, The Netherlands), flame ionisation detectorand workstation (Borwin, Le Fontanil, France). The

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Fig. 1. Typical HPLC chromatogram of the cholesterol and cholesterol oxide standards. Nova Pak CN column (4mm, 300� 3.9mm) with hexane/

isopropanol (96+4) as mobile phase at 1ml/min (a) photodiode array detector (b) refractive index detector. Peaks: (1) cholesterol, (2) cholesta-3,5-

dien-7-one, (3) 20a-hydroxycholesterol, (4) 25-hydroxycholesterol, (5) 5,6a-epoxycholesterol*, (6) 5,6b-epoxycholesterol*, (7) 7-ketocholesterol, (8)7b-hydroxycholesterol and (9) 7a-hydroxycholesterol. * Only using the refractive index detector.

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initial column temperature was 180 1C for 2min and thenprogrammed at 5 1C/min to 225 1C. The injector tem-perature was set at 270 1C and the detector temperatureat 300 1C. The carrier gas was hydrogen at a flow rate of0.5ml/min and nitrogen was used as the make-up gas at30ml/min. The fatty acids were identified by comparisonof the retention times of the sample with those of thestandards and by spiking. A total of 37 saturated,monounsaturated and polyunsaturated fatty acid stan-dards (Sulpeco TM 37 FAME Mix 47885-U, Montgo-meryville, PA, USA) were used to verify the identity andthe accuracy of the method. Quantification was done asarea percentages.

2.3. Statistical analysis

The results were submitted to an analysis of variance(ANOVA). Tukey’s test was used to compare the meansat a 5% significance level.

3. Results and discussion

3.1. The effect of storage time on the formation of

cholesterol oxides

Table 1 shows the cholesterol content of the processedmeat products analysed at the various storage times. Itcan be seen that in most cases there were significantdifferences in cholesterol contents between differentbatches of the same sample at the same storage time.The storage time did not alter the cholesterol contents ofthe samples, there being no significant differencesbetween the different storage times throughout theentire storage period for the same sample, varying from4074 to 4672mg/100 g for jerked beef; from 4876 to5774mg/100 g for the salami; from 4573 to 5074mg/100 g for the chicken mortadella and from 4678 to5376mg/100 g for the Chester mortadella. The highvalues for the standard deviation were related to

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Fig. 2. Typical HPLC chromatogram of the cholesterol and cholesterol oxides in the salami. Nova Pak CN column (4mm, 300� 3.9mm) with

hexane/isopropanol (96+4) as mobile phase at 1ml/min (a) photodiode array detector (b) refractive index detector. Peak 1: cholesterol.

S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513–520516

variations between the batches and not to the analyticalmethodology used, since the coefficient of variationbetween duplicates was lower than 1.4.

No cholesterol oxides were formed in any of the fourprocessed meat products analysed during storage, eitherfor those samples stored at room temperature or forthose stored under refrigeration. According to theirlabels, all the processed meat products analysedcontained sodium erythorbate (INS 360) as syntheticantioxidant, spices and natural condiments, which mayhave protected them against cholesterol oxidation. Theformation of cholesterol oxides can be avoided by theuse of appropriate concentrations of antioxidant or bythe use of adequate packaging, providing a physicalbarrier against the entry of air and light (Tai, Chen, &Chen, 1999). In addition, many spices and herbs havebeen shown to impart an antioxidant effect in foodsystems (Chipault, Mizuno, Hawkins, & Lundberg,1952). The antioxidant properties of spices are relatedto their phenolic contents and therefore their antiox-idant action is similar to that of synthetic phenolicantioxidants. Osada, Hoshima, Nakamura, and Sugano(2000) considered that cholesterol oxidation in sausageswas inhibited by the addition of sodium nitrite andapple polyphenols, due to stabilisation of co-existingpolyunsaturated fatty acids and radical scavenging.Torres, Pearson, Gray, and Ku (1989) showed that theaddition of refined salt with added BHA and BHT to

charqui (salted and dried beef) samples decreased theconcentration of cholesterol oxides by 2.5 times ascompared to samples prepared without the antioxidants.Park and Addis (1985) also found no cholesterol oxidesin hamburger, jerked beef and liver sausage. Larkeson,Dutta, and Hansson (2000) showed no increase incholesterol oxide content in meatballs (50% pork+50%beef) or in beef hamburgers, both fried and stored for 2weeks at 4 1C. However, they observed that after fryingthe pre-fried samples, the levels of cholesterol oxide(mg/g of lipid) increased from 8 to 16 in the meatballsand from 29 to 50 in the hamburger stored for 2 weeksat 4 1C.

Osada, Hoshina, Nakamura, and Sugano (2000)showed that the level of cholesterol oxidation increasedaccompanied by a decrease in linoleic acid content.However, in this study even in the samples showinghigher linoleic acid contents, such as the chicken andChester mortadellas (Table 3), there was no significantchange in the content of this component during storage,and also no formation of cholesterol oxides.

Cholesterol oxides are directly related to the devel-opment of arteriosclerotic plaque and other undesirablebiological effects such as cytoxicity, carcinogenicity andmutagenicity (Guardiola, Codony, Addis, Rafecas, &Boatella, 1996). Sevanian et al. (1997) observed thatlow-density lipoproteins are rich in cholesterol oxides,many of which could originate in the diet. Staprans,

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Table 1

Cholesterol (mg/100 g) contents of the processed meat products during storage

Samples/batch Cholesterol (M7SD*)

0 days 30 days 60 days 90 days 120 days

Jerked beef

B1 40.470.3c 34.670.4c 34.270.5c 44.470.7a 32.770.6b

B2 45.270.2b 40.470.2b 42.070.3b 47.170.7a 49.271.0a

B3 47.470.4a 43.470.1a 47.270.2a 47.671.4a 52.070.6a

M7SD** 4473a 4074a 4176a 4672a 4579a

Salami

B1 50.970.1b 50.370.2c 56.070.1b 62.670.2a 42.770.2c

B2 48.470.4c 55.470.3b 61.671.0a 43.670.4c 45.670.5b

B3 59.770.4a 59.370.6a 52.271.3b 59.870.1b 56.070.3a

M7SD** 5375a 5574a 5774a 5579a 4876a

Chicken mortadella

B1 50.270.3%a 49.970.3b 44.970.5b 42.470.3b

B2 42.870.3c 45.670.2c 50.070.3a 44.970.9b

B3 45.970.6b 54.970.5a 44.770.5b 48.570.5a

M7SD** 4673a 5074a 4773a 4573a

Chester mortadella

B1 59.870.5a 55.470.4a 45.270.3b 53.070.5a

B2 51.970.5b 43.770.2b 49.170.7a 48.570.4b

B3 45.870.1c 44.170.8b 45.470.5b 36.770.8c

M7SD** 5376a 4876a 4772a 4678a

B1, B2 and B3 are batches with different expire dates.

* Mean and standard deviation of samples in duplicate.

** Mean and standard deviation of three samples in duplicate during storage.

Values in the same column with the same letter do not present significant difference between batches at the 5% level. Values in the same line with the

same upper case letters do not present significance for storage time at the 5% level.

S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513–520 517

Pan, Rapp and Feingold (1998) demonstrated thatarteriosclerosis in rabbits fed 25mg cholesterol oxides/day for 12 weeks doubled as compared to rabbits fed anormal diet without the addition of cholesterol oxides.Since diets containing cholesterol oxides could contri-bute to the development of arteriosclerosis and con-sidering that the meat products analysed in this studypresented no cholesterol oxides, their consumptionapparently represents no health risk.

3.2. The effect of storage time on the total lipid content

The total lipid contents (Table 2) did not vary duringthe storage period with the exception of the jerked beef.The jerked beef samples presented higher total lipidcontents at zero time (3.570.9 g/100 g), lower butsimilar values at 30 and 60 days storage (2.670.4 g/100 g) and slightly lower but similar at 90 and 120 days(2.570.4 and 2.470.7 g/100 g, respectively). Thesediscrepancies represented variations in the samples andnot a storage effect. Jerked beef is salted and dried beefand the total lipid contents in beef vary. Thus thediscrepancies can be attributed to natural variationbought about by factors such as age, breed, diet and therearing system. Similarly the variation found amongstthe different batches of the same sample at the same

storage time for the cholesterol and lipid results can beattributed to these same factors and some variation inthe formulation.

3.3. The effect of storage time on the fatty acids

Table 3 shows the fatty acids (% area) found in jerkedbeef, Italian-type salami, chicken mortadella and Chestermortadella at zero time. At 30, 60 90 and 120 days theresults were very similar to those at zero time and weretherefore not shown. The main fatty acids found wereC18:1o9, C16:0, C18:2o6, C18:0 and C16:1o7. Consider-ing the total lipid contents found in the samples analysedand expressing the results as g of fatty acids per 100 g ofedible portion, C16:0, C18:0 and C18:1o9 were found ingreatest amounts in Italian-type salami and C16:1o7 andC18:2o6 in chicken mortadella. The jerked beef showedthe lowest concentrations of saturated fatty acids (1.3 g/100 g) and the Italian-type salami showed the highestvalues (8.4 g/100 g), the fatty acid C16:0 being found inhighest concentration, followed by C18:0. The monounsa-turated fatty acid content was highest in Italian-typesalami (10 g/100 g) and C18:1o9 was found in greatestamounts, followed by C16:1o7. The total polyunsaturatedfatty acid concentration was highest in Chester mortadella(4.6 g/100 g), C18:2o6 being the fatty acid found in

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Table 2

Total lipid (g/100 g) contents of the processed meat products during storage

Samples/batch Total lipids (M7SD*)

0 days 30 days 60 days 90 days 120 days

Jerked beef

B1 2.670.0c 2.370.0b 2.570.0b 2.870.0a 1.470.0b

B2 3.370.0b 3.270.1a 3.170.0a 2.770.0a 2.970.0a

B3 4.770.0a 2.470.0b 2.270.0c 1.970.0b 2.870.0a

M7SD** 3.570.9a 2.670.4ab 2.670.4ab 2.570.4b 2.470.7b

Salami

B1 28.670.2a 25.970.1a 24.870.1a 28.070.0a 27.570.1a

B2 19.870.1b 19.570.1b 19.470.0b 15.970.0c 17.270.2c

B3 18.970.1c 18.470.1c 18.570.2c 20.370.3b 20.870.2b

M7SD** 2375a 2174a 2173a 2175a 2275a

Chicken mortadella

B1 18.970.1b 18.970.1b 18.970.0b 18.570.0c

B2 18.970.0b 18.970.0b 19.170.1a 19.270.1b

B3 19.570.6a 19.570.0a 19.270.1a 19.870.0a

M7SD** 19.170.3a 19.170.3a 19.070.2a 19.170.6a

Chester mortadella

B1 17.470.1b 17.770.0a 17.770.0b 18.270.1a

B2 17.470.0b 17.370.1b 18.070.0a 18.270.0a

B3 18.170.0a 17.670.0a 18.070.0a 16.970.0b

M7SD** 17.670.4a 17.570.2a 17.970.2a 17.870.7a

B1, B2 and B3 are batches with different expire dates.

* Mean and standard deviation of samples in duplicate.

** Mean and standard deviation of three samples in duplicate during storage.

Values in the same column with the same letter do not present significant difference between batches at the 5% level. Values in the same line with the

same upper case letters do not present significance for storage time at the 5% level.

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greatest amounts. The ratio between the polyunsaturatedand saturated fatty acids found in this study was lowest injerked beef (0.1) and highest in Chester mortadella (0.8).The o3 fatty acid content varied from 0.01 in jerked beefto 0.2 g/100 g in chicken and Chester mortadella, onlyC18:3o3 being found. The o6=o3 ratio was lowest injerked beef (5) and highest in salami (29).

The fatty acid composition of the samples did notchange during the storage period, there being nosignificant difference between the levels of fatty acidsat the different storage times. The lack of alteration inthe fatty acid composition of the processed meatproducts could be related to the addition of antioxidant(sodium erythorbate, spices and natural condiments) inthe formulations, avoiding the formation of radicalsderived from unsaturated fatty acids, and consequentlycholesterol oxides were not formed. Torres et al. (1989),observed a loss of total unsaturated fatty acid content inboth the triacylglyceride and phospholipid fractions,even when the samples contained antioxidant. Never-theless, the presence of the antioxidant (BHA+BHT)was effective in avoiding oxidation for a period of 15–30days. Lazarus, Deng, and Watson (1977) found nochanges in the fatty acid composition of lamb during 9days storage at 4 1C. Kunsman, Field, and Kazantzis(1978) explained the absence of change in the fatty acids

during the storage of meat with the suggestion that theheme proteins might act as an antioxidant. Recently,Carlsen, Rasmussen, Kjeldsen, Westergaard, andSkibsted (2003) confirmed the pro- and antioxidant roleof myoglobin in muscle. Yamauchi, Nagai, and Ohashi(1980) showed that endogenous a-tocopherol couldinfluence the rate of oxidation by exerting an antiox-idant effect in meat.

4. Conclusions

The cholesterol content, fatty acid composition andtotal lipids did not change during storage. There was noformation of cholesterol oxides in the processed meatproducts analysed during the storage period. Thepresence of sodium erythorbate, spices and naturalcondiments in the meat products analysed must haveavoided the formation of radicals derived from un-saturated fatty acids, and consequently cholesteroloxides were not formed.

The food industry has been encouraged to intensifyefforts to develop products targeting the recommendedlevels of fat and cholesterol. Health and Welfare Canada(1990) officially established a limit for cholesterol intakeof 300mg, a balance in the polyunsaturated/saturated

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Table 3

Fatty acid compositions (% area) of the processed meat products at zero time

Fatty acids Jerked beef Italian type salami Chicken mortadella Chester mortadella

M7SDa M7SDa M7SDa M7SDa

C14:0 2.970.7 1.670.1 0.870.0 0.670.0

C15:0 2.370.2 0.370.1 0.270.0 0.270.1

C16:0 24.671.3 24.370.6 24.170.6 24.170.2

C17:0 1.370.6 0.670.1 0.370.0 0.270.1

C18:0 17.572.3 11.670.0 7.070.2 5.970.1

C20:0 nd 0.27 0.0 0.170.0 tr

C22:0 0.270.1 tr 0.170.0 tr

C24:0 tr 0.170.0 0.170.0 0.170.0

C16:1o7 4.470.2 2.770.1 4.670.1 5.270.2

C17:1o7 1.070.1 0.570.1 0.370.0 0.370.0

C18:1o9t 2.370.2 0.670.1 0.270.0 0.170.0

C18:1o9 38.474.0 41.970.8 39.370.8 37.170.4

C20:1o11 0.770.2 0.770.1 0.470.1 0.270.1

C18:2o6tb tr nd nd nd

C18:2o6 2.870.8 13.571.0 20.770.3 23.770.4

C18:3o6 nd 0.570.0 0.270.0 0.270.0

C18:3o3 0.470.1 0.570.0 1.170.2 1.370.0

C20:2o6 0.270.0 0.470.0 0.270.0 0.270.0

C20:4o6 0.970.3 tr 0.470.0 0.570.0

Saturated 51 39 33 31

Monounsaturated 45 46 44 43

Polyunsaturated 4 15 23 26

Total o3 0.4 0.5 1.0 1.3

Total o6 3.9 14.4 21.5 24.6

Polyunsaturated/saturated 0.1 0.4 0.7 0.8

o6/o3 10 29 22 19

tr ¼ traces (o 0.01). nd ¼ detected not.aMean and standard deviation of three samples in duplicate.b(9c� 12t+9t� 12c).

S.R. Baggio, N. Bragagnolo / LWT 39 (2006) 513–520 519

fatty acid ratio close to 1.0, a 10% increase inpolyunsaturated fatty acid intake and a 15% increasein monounsaturated fatty acid intake. In addition, thereis a need to balance the o6=o3 ratio of the dietary fattyacids. The ideal ratio is about 6:1 (Wijendran & Hayes,2004). Of the products analysed, only the jerked beefpresented total lipid values below 5 g/100 g and cantherefore be considered a low-fat food according to theFood Advisory Committee (1990). The cholesterolcontent varied from 40mg/100 g in the jerked beef to57mg/100 g in the Italian-type salami, below themaximum recommended value of 300mg cholesterol/day and no cholesterol oxides were found. With theexception of the jerked beef, the polyunsaturated/saturated fatty acid ratio was greater than 1.0 and theo6=o3 ratio above the adequate ratio of �6:1 in all theproducts analysed. These deficiencies could be compen-sated by other components in the diet.

Acknowledgments

The authors wish to thank the Fundac- ao de Amparoa Pesquisa do Estado de Sao Paulo (FAPESP) and the

Brazilian National Research Council (CNPq) for theirfinancial assistance.

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