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Cholesterol Oxidation in Meat Products and Its Regulation by Supplementation of Sodium Nitrite and Apple Polyphenol before Processing

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Faculty of Agriculture and Life Science, Hirosaki University, 3 Bunkyo-cho, Hirosaki, Aomori 036-8561, Japan, and Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, Kumamoto 862-8502, Japan
Cite this: J. Agric. Food Chem. 2000, 48, 9, 3823–3829
Publication Date (Web):August 2, 2000
https://doi.org/10.1021/jf991187k
Copyright © 2000 American Chemical Society

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    Abstract

    The levels of cholesterol oxidation derivatives (OxChol) in eight commercial species of meat products were examined. These products contained more than 1 mg/100 g of OxChol, and 7β-hydroxycholesterol + 5β-epoxycholesterol (111−1092 μg/100 g), 5α-epoxycholesterol (80−712 μg/100 g), cholestanetriol (0−368 μg/100 g), and 7-ketocholesterol (708−1204 μg/100 g) were detected. To know the interaction of sodium nitrite supplementation against cholesterol oxidation in meat products, sausage was produced with or without varying levels of sodium nitrite and stored in the refrigerator for 15 days. As a result, cholesterol oxidation in sausage was inhibited by addition of sodium nitrite in a dose-dependent manner. This observation may be associated with inactivation of O2- radical and stabilization of polyunsaturated fatty acids (PUFAs). In fact, the levels of OxChol in sausage increased, accompanying the decrease of coexisting linoleic acid when sodium nitrite was not added to sausage meat. Thus, cholesterol oxidation in meat products seems to be considarably promoted by the oxidation of coexisting PUFAs. On the other hand, additive apple polyphenol also inhibited linoleic acid oxidation in sausage and then suppressed cholesterol oxidation through its radical scavenging effects. Therefore, apple polyphenol, having a large amount of an oligomer of catechin, may interfere with cholesterol oxidation in meat processing or storage of meat products through its antioxidative action and be useful as a new antioxitant for meat products when it is added to the original meat before processing.

    Keywords: Meat; cholesterol; oxidation; sodium nitrite; apple polyphenol; antioxidation

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     To whom correspondence should be addressed. Phone and Fax:  +81-172-39-3790. E-mail:  [email protected].

     Hirosaki University.

     Prefectural University of Kumamoto.

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