title: Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology.
abstract: The analytical conditions for the extraction of cholesterol and cholesterol oxides in chicken meat were optimized by means of response surface methodology. The separation and identification were performed by normal phase HPLC using UV and refractive index (RI) detectors, and the confirmation of the 11 cholesterol oxides identities in the samples was verified by HPLC-APCI-MS. The developed methodology showed good analytical performance, presenting recovery levels from 84 to 103% and detection limits varying from 0.01 to 0.06 microg/g for UV detection and from 1.98 to 2.12 microg/g for RI detection. The present study demonstrated the presence of 22 R-hydroxycholesterol, 24 S-hydroxycholesterol, and 22 S-hydroxycholesterol for the first time in chicken meat.
authors.affiliation: Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
authors.forename: Lilian R B
authors.initials: LR
authors.lastname: Mariutti
authors.forename: Gislaine C
authors.initials: GC
authors.lastname: Nogueira
authors.forename: Neura
authors.initials: N
authors.lastname: Bragagnolo
mesh_terms: D000818:Animals; D002645:Chickens; D002784:Cholesterol / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D006358:Hot Temperature; D013058:Mass Spectrometry / Q000379:methods; D008460:Meat / Q000032:analysis*; D010087:Oxides / Q000302:isolation & purification*; D015203:Reproducibility of Results; D012503:Saponins
chemical_list: D010087:Oxides; D012503:Saponins; D002784:Cholesterol