Resumen

LOZADA CASTRO, Juan José  y  FIGUEROA MACEA, Mercedes. Development of an analytical method of food samples preparation to determine cholesterol oxides (COP) by chromatography. Rev.Colomb.Quim. [online]. 2018, vol.47, n.3, pp.41-51. ISSN 0120-2804.  https://doi.org/10.15446/rev.colomb.quim.v47n3.72437.

When determining cholesterol oxidation products (COP), transformations during cleaning processes of fatty foods limit the real results in a study. Therefore, the objective of this study was to compare the COP obtained by different extraction methods, normal and reverse phase liquid chromatography and solid phase extraction (SPE), as well as their resulting elution profile. Another goal was to optimize the cleaning processes to reduce COP transformations. Samples of raw pork loin, serrano ham and smoked salmon were used. Transformations of COP were determined by SPE and GC-FID and cleaning methods with SPE technique were optimized. The apolar cartridges did not show COP transformation during samples treatment and pH changes generated transformations of triol to 6 keto epoxide. Due to cartridge cleaning is usually deficient and generates coelution of undesirable compounds (fatty acids) involved in the transformation of α and β epoxides in triol, these transformations were avoided with the SPE technique, C18 cartridges, with adjustment of the MeOH elution volume, and pH settings. Reduction of samples cleaning steps optimized the process in 73%.

Palabras clave : cholesterol; cleaning system; gas chromatography; apolar cartridges.

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