Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams.
Cholesterol and cholesterol oxidation products (COPs) were determined in four different groups of dry-cured Iberian hams, based on the feeding received by pigs and their degree of crossbreeding. After lipid extraction, GC-FID for cholesterol determination and GC-MS to analyze COPs were used. Cholesterol content ranged from 30 to 34 mg/100 g of muscle. Some of the COPs analyzed, such as 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, and 7-ketocholesterol, were detected in all of the samples. The major cholesterol oxide was 7-ketocholesterol; its concentration ranged from 57 to 71 microg/100 g of muscle. The content of cholesterol and cholesterol oxides in intramuscular lipids of hams was not affected by diet or crossbreeding of Iberian pigs.
Petrón
María J
MJ
Laboratory of Food Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n, 06071 Badajoz, Spain. mjpetron@unex.es
García-Regueiro
José A
JA
Martín
Lourdes
L
Muriel
Elena
E
Antequera
Teresa
T
D000818:Animals; D002784:Cholesterol / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D010087:Oxides / Q000032:analysis; D013030:Spain; D013552:Swine; D013997:Time Factors
D010087:Oxides; D002784:Cholesterol