Cholesterol content in European bovine milk fats

Data about the cholesterol content in edible fats like bovine milk fat are important for balancing the cholesterol intake with food. A comparison of 3 different cholesterol determination methods showed that with the direct analysis by a 25 m long TAP steel capillary column the same results could be obtained as with a time-consuming saponification standard method including thin-layer chromatographic cleaning and subsequent silylation. On the other hand with a rapid direct method using a short packed column 21% unsaponifiables as e.g. minor sterols or hydrocarbons could be found in the "cholesterol peak". The analysis of 1142 German milk fats led to a mean cholesterol content of 265.6 +/- 20.0 mg/100 g fat (range: 204.4 to 382.5). For 165 milk fats from other 12 EU-countries, a similar mean cholesterol content of 258.5 +/- 19.9 mg/100 g fat (range: 215.0 to 331.6) was detected. Compared with sufficiently fed cows, underfed cows demonstrated an approx. 10.1% lower mean cholesterol content (238.7 +/- 9.7 mg/100 g fat). On the other hand, during the first 7 days post partum, the colostrum showed a significantly higher mean cholesterol content of 327.2 +/- 99.0 mg/100 g fat (n = 15; range: 213.1 to 583.9). Further, with special conditions as feeding of rape-seed the cholesterol content can be significantly lowered by 8-13%. An extraordinary lowering up to 50% can be reached by dry fractionation of milk fat (stearin "hard" fraction).     

大豆素丸和三种肉丸的营养成分与质构特性比较

比较以大豆拉丝蛋白为主要原料、经棕榈油炸制的大豆拉丝蛋白素丸子,与自制猪肉丸子、市售鱼肉和牛肉丸子的营养成分与质构特性,探讨其应用价值。采用国标法检测丸子的营养成分,质构仪检测四种丸子的质地。蛋白质含量从高到低依次为拉丝蛋白丸子39.06 mg N/g、猪肉丸子30.11 mg N/g、牛肉丸子19.91 mg N/g、鱼肉丸子12.79 mg N/g。胆固醇含量从高到低依次为牛肉丸子28.71 mg/100 g、猪肉丸子25.27 mg/100 g、鱼肉丸子14.83 mg/100 g、拉丝蛋白素丸子1.21 mg/100 g。猪肉丸子的脂肪含量显著高于其他三种丸子(p0.05)。大豆拉丝蛋白素丸子的总氨基酸、必需氨基酸、鲜味氨基酸含量最高,分别为15.44±0.59、5.33±0.20、8.89±0.34(g/100g)。四种丸子的不饱和脂肪酸比例很高,占各自总脂肪含量的59%到73%。大豆拉丝蛋白素丸子的弹性、回复性最好,分别为96.84%±1.43%、52.77%±0.56%。研究表明大豆拉丝蛋白素丸子的蛋白质含量高、胆固醇低、氨基酸含量高、有丰富的不饱和脂肪酸、营养价值高、口感佳,可以作为传统肉丸的替代品。     

Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source

Lipid, cholesterol, and fatty acid data were determined for six species of fish caught off the coast of Massachusetts on several sampling dates. The fattier fish (>5% fat) had low calculated levels of cholesterol per gram of fat (2–14 mg/g). However, low levels of cholesterol in edible flesh (50 mg/100g) amounted to large amounts of cholesterol per gram fat (17–70 mg/g) for lean fish (<5% fat). Wide fluctuations in fat content of the fatty species were paralleled by changes in fatty acid composition. All species would yield about 35% 20-carbon polyunsaturated fatty acids (PUFA) if the 20-carbon monoenes were removed.     

Cholesterol content of muscle and adipose tissue from crossbred bulls and steers

Cholesterol content (mg/100g wet weight) of muscle and adipose tissue from crossbred bulls (N = 34) and steers (N = 35) was determined by spectrophotometry. Sampling site effects were highly significant, with subcutaneous adipose tissue (101·7) and perinephric adipose tissue (89·7) containing the most cholesterol, and longissimus muscle (58·3) containing the least. Semitendinosus and triceps brachii muscles were similar in cholesterol content (63·9 mg/100g and 63·7 mg/100g, respectively). Although sex condition differences within sampling sites were non-significant, steer carcasses may have more total cholesterol than bull carcasses because steers contain a higher percentage of fat than bulls raised under similar conditions.     

Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture system

The objective of this work was to evaluate the conjugated linoleic acid content (CLA), the fatty acid profile, and the chemical composition of the Longissimus muscle (LM) of steers and bulls finished in pasture systems. Fourteen 1/2 Nelore×1/2 Aberdeen Angus cattle were studied. The animals were slaughtered at approximately 20 months of age, with an approximate final liveweight of 480kg. Moisture, ash, fat, crude protein, cholesterol, and fatty acid contents of Longissimus muscle were determined. Steer muscle had a higher lipid content (3.38%) than that of bulls (1.71%). Total n-3 fatty acids were higher in bulls. The amounts of CLA in steer and bull fat were similar, but the CLA content in steer muscle was higher (47.99mg100g(-1) in LM) than that in bull muscle (23.24mg100g(-1) in LM).     

Cholesterol content and fatty acid composition of rhea meat

The influence of species and muscle on the intramuscular fat content, cholesterol content and fatty acid composition of Greater and Lesser Rhea meat were evaluated. Muscle has no influence (P>0.05) on any of these characteristics. Neither intramuscular fat (1.23%) nor cholesterol content (57 mg/100 g) differed (P>0.05) between species. Despite differences (P<0.05) in the percentage of individual fatty acids, total saturated fatty acids (33.1%) did not differ (P>0.05) between species, while total monounsaturated fatty acids (26.8 vs 32.2%) was lower (P<0.05) and total polyunsaturated fatty acids (39.7 vs 33.6%) higher (P<0.05) for Greater than Lesser Rhea.     

Conjugated linoleic acid (CLA) concentration,fatty acid composition and cholesterol content of some Turkish dairy products

Conjugated linoleic acid (CLA) concentrations, fatty acid composition and cholesterol content of some Turkish dairy products (butter, processed cheese, Kaymak and cream) were determined by capillary gas chromatography. The CLA and cholesterol content of some Turkish dairy products ranged from 1.50–5.60 mg/g fat and 148.30–369.04 mg/g fat, respectively. The most abundant saturated fatty acids in the dairy products investigated were palmitic acid (C16:0), stearic acid (C18:0) and myristic acid (C14:0). In all dairy products, C18:1 cis-9, 12 unsaturated fatty acid content (23.12–32.78 g/100 g) was considerably higher than others. In all samples studied, there was no correlation between CLA content of products and the linoleic acid content, or any other unsaturated fatty acid. A positive correlation between cholesterol and fat content of dairy products was observed.     

Factors Affecting Fat, Cholesterol, and Omega-3 Fatty Acids in Maine Sardines

Maine sardines harvested June, July, October, and November were analyzed for moisture, ash, fat, cholesterol, and fatty acids either as whole fish, raw dressed, steam precooked, and after canning in soy oil, menhaden oil, or in the liquid exuded after steam precooking (cookout liquid). Fat content ranged from 5% for juvenile herring sampled June and October to 11% in maturing herring harvested prior to the spawning season in July. All canning liquids contributed to elevated fat content in the finished product. Herring packed in soy oil or cookout liquid had about 90 mg cholesterol/lOOg samples. Herring packed in menhaden oil had 100–115 mg cholesterol/100g. Herring packed in either of the two fish oil solutions contained significantly more ω3 fatty acids and had a greater ratio of ω3:ω6 than those packed in soy oil.     

Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the l-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.     

Simultaneous determination of cholesterol oxides,cholesterol and fatty acids in processed turkey meat products

Cholesterol oxides, cholesterol, total lipids and fatty acids were determined in the lipid extracts from eight processed turkey meat products (blanquet, frankfurter, ham, meatball, smoked breast, smoked ham and roule). Cholesterol and cholesterol oxides were determined simultaneously by high performance liquid chromatography using a diode array detector at 210 nm and a refractive index detector. Only two cholesterol oxides were identified, 7-ketocholesterol (not detected up to 184 μg/100 g) and β-epoxycholesterol (not detected up to 450 μg/100 g). With the exception of the meatballs, hamburger and frankfurters, all the turkey meat products showed less than 5% fat, and could thus be considered as low fat foods. The cholesterol content varied from 32 to 43 mg/100 g, the ratio of polyunsaturated:saturated fatty acids varied from 1.1 to 1.8 and the ratio of ω6:ω3 from 18 to 28. Trans fatty acids were present in significant amounts in both hamburger and meatball.     

CUTABILITY AND NUTRIENT CONTENT OF WHITETAIL DEER1

The role of game meats as a food source has been largely ignored today, but may provide the principle meat source for many individuals. Fifteen whitetail deer were completely boned to obtain lean meat. A typical skinned and dressed cold carcass yielded 72% boneless lean tissue. The average moisture, protein and fat content were 73.5, 23.6 and 1.4%, respectively. Energy value and cholesterol content was 149 kcal/100g and 116 mg/100g, respectively. Venison contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from 13 animals revealed large amounts (mg/g) of K, Na and P and smaller amounts (μg/g) of Ca, Cu, Fe, Mg, Mn and Zn.     

Study on cholesteryl ester fatty acids in camel and cow milk lipid

Summary The average lipid content of mature camel milk (3.48 g100g⁻¹), was found to be less than cow's milk (3.69g 100g⁻¹), but the total cholesterol content of camel milk was high (31.32 mg100g⁻¹) when compared to the total cholesterol content of cow's milk (25.63mg100g⁻¹). The average free cholesterol content of mature milk from 54 lactating camels was 21.34 mg100g⁻¹, while the average free cholesterol of mature milk of 24 lactating cows was 17.25 mg100g⁻¹. In the esterified fraction of camel's milk the percentage of saturated fatty acids was 52% with a content of palmitic acid of 18.4%. In cow's milk saturated fatty acids accounted for 58% of the total with a content of palmitic acid of 23.6%. The unsaturated fatty acids fraction in both groups was mainly contributed by oleic acid and palmitoleic acid. Pelargonic acid (C9:0) and decanoic acid (C10:1) were found in significant amounts in mature camel milk, but were only just detectable in cow's milk. The higher content of medium chain fatty acids in camel milk is useful from a nutritional point of view as they are more easily absorbed and metabolized than long chain fatty acids.     

Cholesterol and Fatty Acids in Several Species of Shrimp

The cholesterol value for several species of shrimp from several different geographical locations was determined. The overall average for all the samples was 152 ± 15 mg/100g of edible portion of shrimp. Two samples of Pandalus borealis, Gloucester prawns and Canadian prawns, accounted for the low (136 mg/100g) and the high (186 mg/ 100g) limits, respectively, of the range of cholesterol. All shrimp were low in fat at about 1%. Eicosapentaenoic and docosahexaenoic acids were present at about 30% of the total fatty acids, providing about 0.20g/100g in the edible portion.     

Proximate Composition and Fatty Acid and Cholesterol Content of Squid, Loligo pealei and Illex illecebrosus

The wide range of cholesterol values given in the literature for Loligo pealei and Illex illecebrosus is confusing to people who are designing low cholesterol diets for health purposes. These species were analyzed for proximate composition, fatty acid content, and cholesterol content in order to provide information to consumers and health care professionals. A sampling of both species of squid over a 2-yr period revealed that cholesterol values ranged from about 110 mg up to 450 mg/100g raw tissue with no apparent correlation with season or location of catch. The wide range of values, therefore, seems to reflect natural occurences. Omega-3 fatty acids make up over 50% of the total fatty acids, but these squid, because they are low in fat (about 1.5%), contribute only about 0.5g of these fatty acids per 100g in the diet.     

Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés

A comparison of traditional pork liver and fish patés (salmon, anchovy and cod) was carried out. Nutritional value and cholesterol oxidation products (COP) were evaluated. Salmon paté showed similar fat content (24–28%) and energy value (300 kcal/100 g) to pork liver patés, whereas patés made with anchovy and cod showed less fat (13–16%) and calories (200–236 kcal/100 g). PUFA/SFA ratios were much higher in all fish patés (1.55–4.95) than in liver pork patés (0.36–0.44). No great differences were found in ω-6/ω-3 ratio between salmon and pork liver patés (11.3–18.4), this ratio being even higher in anchovy (32.3) and cod patés (62.8). EPA and DHA supply was around 0.63 for salmon, 0.21 for anchovy and 0.07 for cod patés. Cholesterol concentrations were lower in fish patés (31–37 mg/100 g) than in pork liver patés (77–102 mg/100 g). Total COP ranged from 0.38 to 2.83 ppm, without clear differences between pork liver and fish patés.     

Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand-deboned Broiler Parts

Samples of commercial mechanically deboned broiler product derived from necks, with and without skin, backs and rib cages, separately and combined into blended mixture were analyzed. Moisture content ranged from 62.7–73.4%, fat from 13.2–25.2%, protein from 10.3–11.9% and ash from 0.74–0.94%. Vitamin analyses (mg/100g wet weight) included: thiamin 0.051–0.068, riboflavin 0.128–0.211, niacin 2.50–3.39, vitamin B₆ 0.094–0.149, and pantothenic acid 0.581–0.700. Cholesterol content was 94.2–129.1 mg/100g wet weight. Mineral content (mg/100g) was K 123–151, Na 48–62, Ca 53–91, Mg 13–15, Zn 1.13–1.78, Fe 1.45–1.86, Mn 0.019–0.026, and Cu 0.029–0.034. One batch each of necks with and without skin, and backs was hand deboned and analyzed. Calcium and cholesterol contents were 350 and 14% higher, respectively, in mechanically deboned products as compared to the hand-deboned counterparts. There were differences in vitamin levels due to source of material, but not due to method of deboning.     

Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin

The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer (Cervus elaphus hispanicus) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition, including detailed trans octadecenoate isomers and conjugated linoleic acid (CLA) isomeric profile. The total lipid content revealed a very lean meat (0.99g/100g of meat), with total cholesterol content averaging 55.6mg/100g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2g/100g FA). The 18:2 cis-9,trans-11 content was fairly low (0.26% of total FA) compared with other ruminant meats. The comparison of stags and hinds showed more similarities than differences. Nevertheless, hinds displayed superior contents of α-tocopherol and trans MUFA and a better n-6/n-3 ratio than stags.     

Cholesterol content in market hen eggs

The yolk cholesterol content in eggs of White Hisex laying hybrid from 3 specialized commercial farms averaged 1230, 1330 and 1230 mg/100 g of yolk over an 11-months laying period, i.e. 303, 304 and 309 mg cholesterol/100 g of consumable egg portions. In testing Babcock B-380, Moravia SSL, Shaver Starcross 288, and Hisex HX-1, the av. cholesterol content varied from 1200 to 1360 mg/100 g of yolk or from 372 to 444 mg/100 g of consumable egg portions. Throughout the egg-laying period, the yolk cholesterol content fluctuated rather irregularly and showed great variability (variation coefficient 9.7-18.2%). The values recorded failed to follow any of the common functions of the trend. Intensive market egg production was found to be associated with decreases in yolk cholesterol content.     

6个新疆核桃优系核仁营养评价

为深入研究和开发利用新疆核桃资源,选育营养价值更高的核桃品种,采用索氏抽提法、气相色谱法、凯氏定氮法、HPLC法、酸水解法、消煮和ICP法,测定了6个新疆核桃优系以及新疆现行的优良品种温185的核仁脂肪与脂肪酸、蛋白质与氨基酸、淀粉与总糖、能量和矿质元素等主要营养物质,并进行了综合评价,结果表明:优系扎210、95和阿育王及对照温185核仁的脂肪含量在65.94~67.87 g/100 g,蛋白质含量在14.22~15.37 g/100 g,脂肪和蛋白质含量均达到国家核桃坚果质量特级标准;优系扎346和阿育王核仁脂肪中MUFA质量分数分别为25.89%、32.95%,显著高于温185(20.46%),乌什49核仁脂肪中PUFA质量分数为78.69%,显著高于温185(71.69%);6个优系核仁蛋白质中EAA含量(3.00~4.56 g/100 g)均显著高于温185(2.14 g/100 g),是温185的1.4~2.1倍,除扎346外其他优系核仁蛋白质中TAA含量(12.10~16.92g/100 g)均显著高于温185(10.84 g/100 g),是温185的1.1~1.6倍;乌什49核仁中磷、钾、镁、铁、锰、铜和锌含量分别为444.71 mg/100 g,534.72 mg/100 g,197.18 mg/100 g,12.25 mg/100 g,3.44 mg/100 g,7.61mg/100 g,10.50 mg/100 g,均显著高于对照。采用PCA对6个新疆核桃优系及对照核仁主要营养物质进行综合评价,各优系营养价值由高到低依次为乌什49扎7495阿育王扎210扎346温185,6个新疆核桃优系核仁营养价值均优于对照温185。     

鲣鱼鱼卵成分分析及其活性糖蛋白提取工艺优化

目的 分析鲣鱼鱼卵营养成分组成,优化鲣鱼鱼卵糖蛋白(Katsuwonus pelamis roe glycoprotein, TGP)制备工艺,并考察其对MC3T3-E1成骨细胞增殖活性的影响。方法 采用食品安全国家标准方法测定鲣鱼鱼卵基本营养成分及其氨基酸、脂肪酸和胆固醇含量;以糖蛋白得率为评价指标,采用单因素实验结合响应面法研究优化TGP制备工艺;应用细胞毒性检测试剂盒(cell counting kit-8, CCK-8)检测TGP对MC3T3-E1细胞增殖活性的影响。结果 鲣鱼鱼卵中水分含量(72.79±0.33) g/100 g,蛋白质含量(21.09±0.03) g/100 g,脂肪含量(3.91±0.06)g/100g,灰分含量(1.50±0.01)g/100g,总糖含量(0.50±0.01)g/100g。鱼卵中氨基酸总量(727.38±8.77) mg/g,其中必需氨基酸占39.42%,鲜味氨基酸占30.68%,且谷氨酸含量最高(84.61±0.98) mg/g。鱼卵中含有17种脂肪酸,其中二十二碳六烯酸(docosahexaenoi cacid,DHA)和二十碳五烯酸...