Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology

dc.creatorMariutti, LRB
dc.creatorNogueira, GC
dc.creatorBragagnolo, N
dc.date2008
dc.dateMAY 14
dc.date2014-11-13T15:34:30Z
dc.date2015-11-26T17:10:14Z
dc.date2014-11-13T15:34:30Z
dc.date2015-11-26T17:10:14Z
dc.date.accessioned2018-03-28T23:58:50Z
dc.date.available2018-03-28T23:58:50Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 56, n. 9, n. 2913, n. 2918, 2008.
dc.identifier0021-8561
dc.identifierWOS:000255655600008
dc.identifier10.1021/jf0735432
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/81645
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/81645
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/81645
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1280816
dc.descriptionThe 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 mu g/g for UV detection and from 1.98 to 2.12,mu g/g for RI detection. The present study demonstrated the presence of 22R-hydroxycholesterol, 24S-hydroxy-cholesterol, and 22S-hydroxycholesterol for the first time in chicken meat.
dc.description56
dc.description9
dc.description2913
dc.description2918
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectcholesterol
dc.subjectcholesterol oxides
dc.subjectchicken
dc.subjectexperimental design
dc.subjectHPLC-APCI-MS
dc.subjectOxidation-products
dc.subjectAlpha-tocopherol
dc.subjectFrozen Storage
dc.subjectCooked Chicken
dc.subjectRaw
dc.subjectFat
dc.subjectOxysterols
dc.subjectPatties
dc.subjectDietary
dc.titleOptimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology
dc.typeArtículos de revistas


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