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 |