HPLC separation and determination of 12 cholesterol oxidation products in fish: Comparative study of RI, UV, and APCI-MS detectors

dc.creatorSaldanha, T
dc.creatorSawaya, ACHF
dc.creatorEberlin, MN
dc.creatorBragagnolo, N
dc.date2006
dc.date41791
dc.date2014-11-14T14:14:17Z
dc.date2015-11-26T17:15:21Z
dc.date2014-11-14T14:14:17Z
dc.date2015-11-26T17:15:21Z
dc.date.accessioned2018-03-29T00:03:37Z
dc.date.available2018-03-29T00:03:37Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 54, n. 12, n. 4107, n. 4113, 2006.
dc.identifier0021-8561
dc.identifierWOS:000238100900006
dc.identifier10.1021/jf0532009
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/68878
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/68878
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/68878
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1282029
dc.descriptionA simple, fast, and sensitive method for the extraction through direct saponification, separation, quantification, and identification of 12 cholesterol oxidation products (COPs) and cholesterol in a single isocratic, normal- phase, high- performance liquid chromatography (HPLC) was developed. Three detectors were compared for determination of COPs and cholesterol in fish samples: refractive index (RI), ultraviolet (UV), and atmospheric pressure chemical ionization mass spectrometry (APCI-MS). The results did not show significant differences (p > 0.05) between the concentration of the cholesterol oxides and cholesterol obtained with these detectors. The present study demonstrated the presence of 19-hydroxycholesterol, 22"R"-hydroxycholesterol, 22"S"-hydroxycholesterol, 24"S"-hydroxycholesterol, and 25"R"-hydroxycholesterol for the first time in fish samples.
dc.description54
dc.description12
dc.description4107
dc.description4113
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 oxides
dc.subjectcholesterol
dc.subjectHPLC-UV-RI
dc.subjectHPLC-APCI-MS
dc.subjectfish
dc.subjectChromatography-mass-spectrometry
dc.subjectPressure Chemical-ionization
dc.subjectLiquid-chromatography
dc.subjectMilk Powders
dc.subjectOxides
dc.subjectFoods
dc.subjectOxysterols
dc.subjectLiver
dc.subjectQuantitation
dc.titleHPLC separation and determination of 12 cholesterol oxidation products in fish: Comparative study of RI, UV, and APCI-MS detectors
dc.typeArtículos de revistas


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