Óxidos de colesterol en alimentos cocinados con presencia habitual en nuestra dieta

Resum

Cholesterol oxidation products (COPs) have shown different toxic effects and are involved in the development of atherosclerosis. These compounds can be found in animal organisms, and inconsequence in animal origin foods, and they are susceptible to be absorbed from the diet. Their formation in foods would be increased by high temperatures and the presence of oxygen, as it is a chemical oxidation process. In this paper, an estimation of the presence of COPs in different types of foods treated by different cooking technologies are shown. Also different storage conditions are studied. The analysis was carried out by gas chromatography- mass spectrometry. Both fish (salmon and shrimps) and meat (hamburgers, breast chicken, pork loin and frankfurters) showed low COPs values in raw products (0.003-0.552 mg/100 g food), increasing significantly after the application of cooking technologies (up to 0.7 mg/100 g food). Microwave treatment leaded to the highest increase of COPs in comparison to frying, grilling and roasting. Vacuum storage dramatically decreased COPs formation with regard to aerobic storage. Freezing minimized COPs formation more efficiently than refrigeration.