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Table 3 The amount of cholesterol oxidation products (μg/100 g) of meat products with different cooking methods

From: Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

Sample

Cooking method

Cholesterol Oxidation Products

COPs/cholesterol (%)

7β-OH

20α-OH

25-OH

Triol

α-epoxide

7-keto

Sausage

Fresh

n.d.

n.d.

n.d.

n.d.

20.2 ± 34.94

n.d.

0.02 ± 0.04

P

58.3 ± 100.98

n.d.

n.d.

n.d.

29.9 ± 51.69

n.d.

0.08 ± 0.14

O

360.5 ± 624.48

n.d.

n.d.

n.d.

-.

n.d.

0.36 ± 0.63

M

204.3 ± 228.85

n.d.

359.8 ± 598.90

171.6 ± 297.14

17.4 ± 30.08

n.d.

0.73 ± 0.71

Loin ham

Fresh

n.d.

n.d.

43.0 ± 74.39

n.d.

n.d.

n.d.

0.05 ± 0.08

P

n.d.

n.d.

5.5 ± 9.49

n.d.

n.d.

n.d.

0.01 ± 0.01

O

n.d.

n.d.

22.0 ± 38.01

n.d.

11.6 ± 20.12

n.d.

0.04 ± 0.07

M

24.6 ± 33.33

n.d.

127.3 ± 171.25

n.d.

n.d.

n.d.

0.16 ± 0.21

Bacon

Fresh

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

0.00 ± 0.00

P

134.2 ± 26.97

n.d.

n.d.

184.2 ± 319.09

n.d.

n.d.

0.16 ± 0.15

O

110.6 ± 191.50

n.d.

n.d.

n.d.

n.d.

n.d.

0.05 ± 0.09

M

304.4 ± 527.25

n.d.

n.d.

n.d.

n.d.

n.d.

0.16 ± 0.27

Luncheon meat

Fresh

n.d.

n.d.

n.d.

153.8 ± 266.35

n.d.

n.d.

0.15 ± 0.26

P

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

0.00 ± 0.00

O

n.d.

n.d.

30.9 ± 53.49

256.9 ± 445.03

50.7 ± 87.73

n.d.

0.32 ± 0.48

M

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

0.00 ± 0.00

Press ham

Fresh

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

0.00 ± 0.00

P

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

0.00 ± 0.00

O

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

0.00 ± 0.00

M

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

0.00 ± 0.00

  1. Pan roasting, P; oven grilling, O; microwaving, M; 7β-hydroxycholesterol, 7β-OH; 20α-hydroxycholesterol, 20α-OH; 25-hydroxycholesterol, 25-OH; cholestane-3β,5α,6β-triol, triol; cholesterol-5α,6α-epoxide, α-epoxide; 7-ketocholesterol, 7-keto