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Analytical problems of oxysterols determination in lipid-containing foods

Analytical problems of oxysterols determination in lipid-containing foods

Rivista Italiana delle Sostanze Grasse 71(5): 243-246

Cholesterol oxidation derivatives display a wide range of undesirable biological properties in foods. This study tested 3 purification methods for yields of oxysterol fractions in tallow, lard, eggs and grated Parmesan cheese. Both alkaline transmethylation (carried out at room temperature) and cold saponification were used to prepare total free cholesterol oxides, whereas the crude lipid fraction of the samples was purified using solid-phase extraction (SPE) on silica columns.

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Accession: 002301141

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