title: Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams.
abstract: 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.
authors.affiliation: Laboratory of Food Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n, 06071 Badajoz, Spain. mjpetron@unex.es
authors.forename: María J
authors.initials: MJ
authors.lastname: Petrón
authors.forename: José A
authors.initials: JA
authors.lastname: García-Regueiro
authors.forename: Lourdes
authors.initials: L
authors.lastname: Martín
authors.forename: Elena
authors.initials: E
authors.lastname: Muriel
authors.forename: Teresa
authors.initials: T
authors.lastname: Antequera
mesh_terms: 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
chemical_list: D010087:Oxides; D002784:Cholesterol