| Autor: |
Scolari, M., Luzzana, U., Stefani, L., Mentasti, T., Moretti, V.M., Valfrè, F., López, C., Hardy, R.W. |
| Předmět: |
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| Zdroj: |
Aquaculture Research; Oct2000, Vol. 31 Issue 10, p785-791, 7p |
| Abstrakt: |
Abstract Twenty-two samples of commercial fish meals from Norway, Chile and Peru were analysed for cholesterol and oxysterols using gas chromatography. Cholesterol content ranged from 25.2 to 64.8 g kg[sup -1] total lipids. Detectable levels of the oxysterols 7β-hydroxycholesterol and 7-ketocholesterol were found and their identity was confirmed by gas chromatography-mass spectrometry. Samples of fish meal exhibited wide variability in oxysterols content, 7β-hydroxycholesterol ranging from 3.9 to 105.6 mg kg[sup -1] total lipids (0.4–9.4 mg kg[sup -1] dry matter) and 7-ketocholesterol from 2.0 to 56.2 mg kg[sup -1] total lipids (0.2–5.0 mg kg[sup -1] dry matter). The formation of 7β-hydroxycholesterol and 7-ketocholesterol in one sample of Norse LT94 fish meal stored at room temperature was also studied. Oxysterol content increased during the first 42 days of storage by about 350% and then decreased with further storage. The low amount of oxysterols measured indicates a limited degree of cholesterol oxidation in commercially available fish meals. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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