Publication:
Cholesterol Oxidation Products Analysis In Meat And Poultry

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dc.contributor.authorZ.H. Shazamawatien_US
dc.contributor.authorA.R. Alinaen_US
dc.contributor.authorA. Siti Mashitohen_US
dc.contributor.authorM.J. Thema Juhanaen_US
dc.date.accessioned2024-05-28T03:30:10Z
dc.date.available2024-05-28T03:30:10Z
dc.date.issued2013
dc.descriptionMiddle-East Journal of Scientific Research 13 (Approaches of Halal and Thoyyib for Society, Wellness and Health): 67-78, 2013en_US
dc.description.abstractAbstract: The purpose of this research is to assess the formation and determination of cholesterol oxidationproducts (COPs) in meat and poultry products and its effects on human health. Cholesterol is a molecule withan unsaturated or double bond which is prone towards oxidation and formation of COPs. The impact of COPstowards human health depend on the type of COPs formed. Extraction, purification and detection methods inquantifying COPs play an important role in the analysis as COPs occur mostly at low levels. Direct coldsaponification was the most suggested method due to high efficiency, good method precision, minimal artifactformation and ease of handling to recover COPs. High performance liquid chromatography (HPLC) and gaschromatography (GC) couple with mass spectrometry (MS) detector have become more important in providingbetter quantitative information in COPs analysis. Determination of cholesterol using gas chromatographyusually need to go through derivatisation process to improve volatility and thermo stability, to optimize peakshape, to decrease retention time and to increase sensitivity. However, it makes no difference between GCanalysis of free cholesterol and those of trimethylsilyl (TMS) or acetate derivatives. The gas chromatographymass spectrometry (GCMS) is the most commonly used method to determine COPs for many food samplesincluding meats and poultry. Key words: Cholesterol Oxidation Products Cholesterol Gas Chromatography Meat Poultryen_US
dc.identifier.doi10.5829/idosi.mejsr.2013.16.s.100212
dc.identifier.epage78
dc.identifier.issn1990-9233
dc.identifier.other310-26
dc.identifier.spage67
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/4502
dc.identifier.volume16
dc.language.isoenen_US
dc.publisherIDOSI Publicationsen_US
dc.relation.ispartofMiddle-East Journal of Scientific Researchen_US
dc.subjectCholesterol Oxidation Productsen_US
dc.subjectCholesterolen_US
dc.subjectGas Chromatographyen_US
dc.subjectMeaten_US
dc.subjectPoultryen_US
dc.titleCholesterol Oxidation Products Analysis In Meat And Poultryen_US
dc.typeArticleen_US
dspace.entity.typePublication

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