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

Khan, Muhammad I.; Min, Joong-Seok; Lee, Sang-Ok; Yim, Dong Gyun; Seol, Kuk-Hwan; Lee, Mooha; Jo, Cheorun

doi:10.1186/s12944-015-0091-5

Lipids in Health and Disease

Table 4 The amount of cholesterol oxidation products (μg/100 g) of meat products cooked with different methods and re-heated by microwaving at day 3 of storage at 4 °C

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 (%)
Sample	Cooking method	7β-OH	20α-OH	25-OH	Triol	α-epoxide	7-keto	COPs/cholesterol (%)
Sausage	Fresh	12.7 ± 14.14	n.d.	n.d.	n.d.	n.d.	n.d.	0.01 ± 0.01
	PP	155.1 ± 268.60	n.d.	n.d.	283.0 ± 49.01	n.d.	n.d.	0.42 ± 0.42
	PM	42.6 ± 73.81	n.d.	396.1 ± 686.09	n.d.	15.7 ± 27.24^B	n.d.	0.46 ± 0.69
	OO	300.3 ± 520.14	n.d.	n.d.	n.d.	n.d.	n.d.	0.34 ± 0.59
	OM	147.3 ± 140.60	n.d.	278.2 ± 481.78	87.8 ± 152.00	n.d.	n.d.	0.57 ± 0.49
	MM	55.2 ± 95.63	n.d.	381.2 ± 660.22	n.d.	315.0 ± 320.37^B	n.d.	0.86 ± 1.07
Loin ham	Fresh	n.d.	n.d.	43.5 ± 75.38	n.d.	26.0 ± 45.07^B	n.d.	0.07 ± 0.13
	PP	22.9 ± 29.78	n.d.	196.5 ± 153.41	n.d.	125.2 ± 216.91^B	n.d.	0.64 ± 0.63
	PM	9.9 ± 17.08	n.d.	13.5 ± 23.38	26.4 ± 45.70	19.4 ± 23.69^B	n.d.	0.13 ± 0.10
	OO	8.9 ± 8.05	n.d.	58.7 ± 101.69	54.6 ± 94.51	77.1 ± 124.63^B	n.d.	0.20 ± 0.20
	OM	8.6 ± 14.85	n.d.	25.0 ± 43.34	16.4 ± 28.44	79.7 ± 138.02^B	n.d.	0.13 ± 0.16
	MM	56.6 ± 98.02	n.d.	241.6 ± 213.09	n.d.	34.2 ± 59.23^B	n.d.	0.73 ± 0.64
Bacon	Fresh	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	0.00 ± 0.00
	PP	899.1 ± 1557.30	n.d.	n.d.	245.6 ± 425.41	n.d.	n.d.	0.71 ± 0.84
	PM	120.7 ± 209.00	n.d.	n.d.	109.7 ± 189.93	n.d.	n.d.	0.14 ± 0.13
	OO	94.7 ± 164.09	n.d.	247.1 ± 427.91	n.d.	751.2 ± 909.52^A	n.d.	0.81 ± 0.95
	OM	111.6 ± 193.21	n.d.	n.d.	212.5 ± 368.04	n.d.	n.d.	0.25 ± 0.24
	MM	589.4 ± 1020.48	n.d.	667.2 ± 1155.64	n.d.	n.d.	n.d.	0.84 ± 0.73
Luncheon meat	Fresh	n.d.	n.d.	n.d.	156.6 ± 271.45	n.d.	n.d.	0.15 ± 0.27
	PP	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	0.00 ± 0.00
	PM	150.5 ± 260.58	n.d.	52.6 ± 91.14	205.8 ± 356.42	37.5 ± 37.68^B	26.3 ± 45.51	0.48 ± 0.44
	OO	n.d.	n.d.	10.7 ± 18.51	107.1 ± 185.42	n.d.	n.d.	0.13 ± 0.22
	OM	87.7 ± 151.86	n.d.	95.1 ± 164.77	n.d.	n.d.	n.d.	0.20 ± 0.17
	MM	231.2 ± 440.37	n.d.	n.d.	n.d.	n.d.	n.d.	0.32 ± 0.55
Press ham	Fresh	n.d.	n.d.	48.1 ± 76.50	n.d.	n.d.	n.d.	0.07 ± 0.11
	PP	n.d.	n.d.	n.d.	168.4 ± 162.53	n.d.	n.d.	0.22 ± 0.21
	PM	n.d.	n.d.	112.2 ± 194.33	n.d.	n.d.	n.d.	0.15 ± 0.26
	OO	497.0 ± 860.89	n.d.	n.d.	n.d.	n.d.	n.d.	0.63 ± 1.10
	OM	n.d.	n.d.	91.8 ± 159.05	n.d.	n.d.	n.d.	0.15 ± 0.26
	MM	n.d.	n.d.	106.5 ± 184.50	n.d.	n.d.	n.d.	0.13 ± 0.22

Means ± SE with different superscript in the same column (^A-C) differ significantly
Pan roasting (cooking) + pan roasting (re-heating), PP; pan roasting (cooking) + microwaving (re-heating), PM; oven grilling (cooking) + oven grilling (re-heating), OO; oven grilling (cooking) + microwaving (re-heating), OM; microwaving (cooking) + microwaving (re-heating), MM; 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

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