Resumo

LOZADA-CASTRO, Juan José; ARTURO-PERDOMO, David; ALVAREZ-CASTILLO, Wilson Alexander  e  MONTEZUMA-RIASCOS, Lady Vanessa. Determination of the formation of cholesterol oxides in the process of preparation of frito pastuso using HPLC as the analysis technique. Univ. Salud [online]. 2015, vol.17, n.2, pp.177-191. ISSN 0124-7107.

Introduction: Food preparation processes lead to the formation of harmful compounds to health, some of these include oxides of cholesterol (COPs). Objective: To determine the formation of 25-hydroxycholesterol (5-cholesten-3ß, 25-diol), 6-cetocolesterol (3ß-hidroxi-5a-colestan-6-ona) and 7-cetocolesterol (3ß-hidroxi-5a-colestan-7-ona) in the process of preparation of frito pastuso (a typical dish in Nariño, Colombia). Materials and methods: The COPs were determined by extraction in solid phase (SPE) and liquid chromatography of high efficiency (HPLC-UV) in reversed phase. The evaluated factors were: recipe, type of grease or oil used and type of pork by using a DCA experimental design with three factors and three levels in each case. 10 totally randomized tests were performed in duplicate to check the reproducibility of the results. The analysis of cholesterol oxides (COPs) was applied to different inputs for the preparation and the food ready for consumption. Results: The 7-cetocolesterol was determined in the majority of samples. The highest levels were found in the samples of the experiments which used rib meat, pork fat and direct meat fried recipe. The lowest levels were found for experiments which used loin and leg, reused oil and the recipe where the meat is first cooked in water before frying. Conclusions: The relative standard deviations were lower to 4.76% where reproducible results were obtained. The identification of cholesterol oxides in this research helped to establish the influence that the different ways to prepare food of frequent consumption have on the formation of compounds that have recognized adverse effects on human health.

Palavras-chave : Cholesterol; analysis of food; HPLC; solid phase extraction.

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