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  • Title: Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams.
    Author: Petrón MJ, García-Regueiro JA, Martín L, Muriel E, Antequera T.
    Journal: J Agric Food Chem; 2003 Sep 10; 51(19):5786-91. PubMed ID: 12952434.
    Abstract:
    Cholesterol and cholesterol oxidation products (COPs) were determined in four different groups of dry-cured Iberian hams, based on the feeding received by pigs and their degree of crossbreeding. After lipid extraction, GC-FID for cholesterol determination and GC-MS to analyze COPs were used. Cholesterol content ranged from 30 to 34 mg/100 g of muscle. Some of the COPs analyzed, such as 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, and 7-ketocholesterol, were detected in all of the samples. The major cholesterol oxide was 7-ketocholesterol; its concentration ranged from 57 to 71 microg/100 g of muscle. The content of cholesterol and cholesterol oxides in intramuscular lipids of hams was not affected by diet or crossbreeding of Iberian pigs.
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