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EnglishCholesterol oxidation was studied in 12 samples of mass-produced egg pasta and in home-made egg pasta produced with fresh eggs obtained from hens bred in the open with organic methods (a), fresh eggs purchased in a local retail shop (b) and spray-dried eggs, which are not allowed by Italian law (c). The lipids of commercial egg pasta contained almost twice the concentration of cholesterol of hand-made egg pasta (2.6 vs. 1.4 mg/ 100 mg lipids). Mass-produced egg pasta contained 2.2±1.5 microg oxycholesterols (cholesterol oxidation products, or COPs)/g of pasta, alfaEpo being the most represented oxycholesterol. The oxycholesterol content in home-made pasta was 1.7, 3.5 and 3.6 microg/g pasta, for pasta obtained with samples a, b and c, respectively. 7beta- Hydroxycholesterol and beta-epoxy-cholesterol were not taken in account, because they co-eluted with campesterol and campestanol, respectively. The home-made procedure (eggs mixed with flour and water and dried for 48 h at 30 _C) led to the formation of 7 k and 7alfa, rather than alfaEpo. The use of eggs from hens bred in the open reduced the COPs content considerably. The home-made product should be consumed within a few days after manufacturing or should be immediately refrigerated.
| Titolo: | Cholesterol oxidation in pasta produced wih eggs of different origin | |
| Autore/i: | E. Boselli; CABONI, MARIA; N. G. Frega; LERCKER, GIOVANNI | |
| Autore/i Unibo: | ||
| Anno: | 2004 | |
| Rivista: | ||
| Abstract: | Cholesterol oxidation was studied in 12 samples of mass-produced egg pasta and in home-made egg pasta produced with fresh eggs obtained from hens bred in the open with organic methods (a), fresh eggs purchased in a local retail shop (b) and spray-dried eggs, which are not allowed by Italian law (c). The lipids of commercial egg pasta contained almost twice the concentration of cholesterol of hand-made egg pasta (2.6 vs. 1.4 mg/ 100 mg lipids). Mass-produced egg pasta contained 2.2±1.5 microg oxycholesterols (cholesterol oxidation products, or COPs)/g of pasta, alfaEpo being the most represented oxycholesterol. The oxycholesterol content in home-made pasta was 1.7, 3.5 and 3.6 microg/g pasta, for pasta obtained with samples a, b and c, respectively. 7beta- Hydroxycholesterol and beta-epoxy-cholesterol were not taken in account, because they co-eluted with campesterol and campestanol, respectively. The home-made procedure (eggs mixed with flour and water and dried for 48 h at 30 _C) led to the formation of 7 k and 7alfa, rather than alfaEpo. The use of eggs from hens bred in the open reduced the COPs content considerably. The home-made product should be consumed within a few days after manufacturing or should be immediately refrigerated. | |
| Data prodotto definitivo in UGOV: | 2005-10-09 08:36:17 | |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
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