By Francesc Guardiola
Content material: ldl cholesterol Oxidation items 1. ldl cholesterol Oxidation Mechanisms 2. Extraction and Purification of ldl cholesterol Oxidation items three. selection of ldl cholesterol Oxidation items through gasoline Chromatography four. choice of ldl cholesterol Oxidation items by way of High-Performance Liquid Chromatography five. decision of ldl cholesterol Oxidation items via Thin-Layer Chromatography 6. Harmonization of ldl cholesterol Oxidation Product research 7. Formation and content material of ldl cholesterol Oxidation items in Egg and Egg items eight. Formation and content material of ldl cholesterol Oxidation items in Milk and Dairy items nine. Formation and content material of ldl cholesterol Oxidation items in Meat and Meat items 10. Formation and content material of ldl cholesterol Oxidation items in Seafood and Seafood items eleven. Formation and content material of ldl cholesterol Oxidation items in different meals 12. foundation and content material of ldl cholesterol Oxidation items in organic Samples thirteen. ldl cholesterol Oxidation items and Atherosclerosis 14. ldl cholesterol Oxidation items: different organic results Phytosterol Oxidation items 15. Formation and content material of Phytosterol Oxidation items in meals sixteen. decision of Phytosterol Oxidation items in meals and organic Samples 17. organic results of Phytosterol Oxidation items, destiny examine components and Concluding feedback
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Content material: ldl cholesterol Oxidation items 1. ldl cholesterol Oxidation Mechanisms 2. Extraction and Purification of ldl cholesterol Oxidation items three. selection of ldl cholesterol Oxidation items by way of fuel Chromatography four. choice of ldl cholesterol Oxidation items through High-Performance Liquid Chromatography five.
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Additional info for Cholesterol and phytosterol oxidation products : analysis, occurrence, and biological effects
The method is based on a system originally developed for isolation of lipids from muscle tissue, which allows the quantitative recovery of neutral and polar lipids (38,39). In the original “dry column” procedure, the sample is ground in a mortar with enough anhydrous Na2SO4 and Celite 545 Copyright © 2002 by AOCS Press. 1 Extraction Methods Used to Determine Cholesterol Oxidation Products in Food and Biological Samples Extractant Matrix Reference Chloroform/methanol (2:1, vol/vol) Milk powder Cheese Egg powder Egg yolk Meat Variety of foods Human serum/plasma (7–9) (10,11) (12–14) (15) (16–20) (21) (22–24) n-Hexane/2-propanol (3:2, vol/vol) Milk powder Cheese and butter Lard and bacon Egg powder/fresh egg (9,25,26) (27) (28) (29) Chloroform Egg powder (30–32) Dry column method Meat Milk powder Liposomes (33,34) (9) (35) Meat and cheese Meat, cheese, egg powder (36) (37) Soxhlet extraction tert-Butylmethyl ether Dichloromethane until a free-flowing powder is obtained.
H. (1996) Cholesterol Oxidation in Butter and Dairy Spread During Storage, J. Dairy Res. 63, 159–163. 69. H. (1996) Cholesterol Oxidation in Feta Cheese Produced from High-Temperature Bleached and from Non-Bleached Butteroil from Bovine Milk, J. Dairy Res. 63, 615–621. 70. C. (1994) Determination of Cholesterol Oxides in Heated Lard by Liquid Chromatography, Food Chem. 50, 53–58. 71. , and Rössler, D. (1998) Comparison of Solid-Phase Extraction Methods for the Cleanup of Cholesterol Oxidation Products, J.
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