Determination of cholesterol oxidation products in raw and processed beef and pork preparations

Abstract

The effect of pan-frying on the formation of cholesterol oxidation products (COPs) in different processed meat samples (beef patties, braised meat, and fillets of pork) was studied. Samples were pan-fried with or without addition of oil. Different unsaturated oils (olive oil, corn oil or partly hydrogenated plant oil) were used throughout the study. After extraction, seven toxicologically relevant COPs were analyzed using LC–MS. Prior to heat processing up to 6.7 mg COPs/kg extracted fat could be detected in the raw material. Neither the cholestanetriol nor 25-hydroxycholesterol, which are the most cytotoxic COPs in vitro, were detectable in any sample. Differences in the COPs contents were observed between beef (up to 16.5 mg/kg extracted fat) and pork (up to 22.2 mg/kg extracted fat) samples. In prepared samples higher COPs content was noted compared with raw samples. Generally, a certain order of COPs increase dependent on the plant oil used could be recognized: corn oil < partially hydrogenated plant oil < olive oil. It appears that short heating time, mild heating conditions, and the use of fresh and shortly stored raw materials keep COPs levels low.