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Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef

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dc.citedby1
dc.contributor.authorAlina A.R.en_US
dc.contributor.authorUmmi Syuhada H.S.en_US
dc.contributor.authorSyazamawati Z.H.en_US
dc.contributor.authorThema Juhana M.J.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.contributor.authorNurul Farah Sakinah A.en_US
dc.contributor.authorNurul Mawaddah A.H.en_US
dc.contributor.authorNurulhuda M.S.en_US
dc.date.accessioned2024-05-29T01:56:34Z
dc.date.available2024-05-29T01:56:34Z
dc.date.issued2012
dc.descriptionWorld Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 17-20, 2012en_US
dc.description.abstractCooking process can lead to the formation of cholesterol oxidation products (COPs) which can give negative biological effects to human. The objective of this work was to study the effect of different cooking methods (grilled and roasted) on formation of COPs in beef and pork. The analysis involved four major steps; saponification, extraction, derivatisation and quantification by GC/MS-QQQ. Five common COPs (5-·-cholestane, 7-ketocholesterol, ·-epoxycholesterol, ·-epoxycholesterol and 25-hydroxycholesterol) that are generally reported in foods were analyzed to study the differences of their content between raw, grilled and roasted meat. Besides cholesterol, the most abundant compound in both types of samples that can be detected was ·-epoxycholesterol. Grilling process for both samples was observed to contain the highest cholesterol and total COPs level. Beef samples contain higher total cholesterol and COPs compared to pork. It implies that consume beef regularly gives bad effect to health. It is recommended to do analysis on the collected drip loss during the cooking methods as the cholesterol and COPs might be lost during heat treatment and more reference standards of COPs need to be used in this study.en_US
dc.description.natureFinalen_US
dc.identifier.epage20
dc.identifier.issn18184952
dc.identifier.issueSPL.ISS1
dc.identifier.scopus2-s2.0-84865271202
dc.identifier.spage17
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84865271202&partnerID=40&md5=71ec20891fe5176b92cc42edab5e9336
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9851
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofWorld Applied Sciences Journalen_US
dc.sourceScopus
dc.subjectBeefen_US
dc.subjectCholesterolen_US
dc.subjectCholesterol oxidation productsen_US
dc.subjectGrilling % Roastingen_US
dc.subjectPorken_US
dc.titleEffect of different cooking methods on formation of cholesterol oxidation products in pork and beefen_US
dc.typeArticleen_US
dspace.entity.typePublication

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