Sterol oxidation in meat- and fish-based homogenized baby foods containing vegetable oils.

Sterol oxidation was evaluated in commercial meat- and fish-based homogenized baby foods containing vegetable oil. Gas chromatography coupled with mass spectrometry (GC/MS) was used for the analytical determination of 7-ketocholesterol and 7-ketositosterol, which were chosen as markers of sterol oxidation in lipids of animal origin and vegetable origin, respectively. Cholestanetriol was also quantified, because its negative effects on atherogenesis and other biological processes are well known.

Geographical traceability of West Liguria extravirgin olive oils by the analysis of volatile terpenoid hydrocarbons.

This study aimed at evaluating if the volatile terpenoid hydrocarbons of extravirgin olive oils from West Liguria, a North Italy region, could trace their geographical origin. If terpenoid hydrocarbons were individually considered, three compounds, i.e.

Cholesterol oxidation in intravenous lipid emulsions: safety of preparations before and after experimental hyperoxia.

The aim of this preliminary study was to assess the possible presence of cholesterol oxidation products in 2 i.v. lipidic emulsions with different fatty acid compositions (long-chain triglyceride, medium-chain triglyceride-long-chain triglyceride).

Cholesterol oxidation in meat-based baby foods.

Cholesterol oxidation in commercial meat-based homogenized and freeze-dried baby foods was examined. The 7 major products of this reaction were determined by gas chromatography coupled with mass spectrometry (GC-MS). As far as single cholesterol oxidation products (COP) are concerned, 7-ketocholesterol was the major product of direct cholesterol oxidation in the 2 groups of analyzed samples, and this study confirmed that it is a useful marker of the whole cholesterol oxidation process.

Direct thermal extraction and gas chromatographic-mass spectrometric determination of volatile compounds of extra-virgin olive oils.

The instrumental performances of a Thermo Desorption-Cooled Injection System coupled with a gas chromatography-mass spectrometer (GC-MS) were improved by a Plackett-Burman experimental design for the direct thermal extraction of volatile compounds from extra-virgin olive oils. The obtained experimental conditions were applied to the analysis of samples from West Liguria (cv. Taggiasca > or = 90%) and Spain (cv.

Classification and class-modeling of "Riviera Ligure" extra-virgin olive oil using chemical-physical parameters.

The Protected Designation of Origin (PDO) "Riviera Ligure" for extra-virgin olive oils from Liguria specifies three additional geographical mentions corresponding to three different geographical areas. To obtain a complete characterization of this typical Italian product, 217 samples of olive oils produced in this North Italian region during 1998/99 and 1999/2000 were analyzed. For each sample 31 variables were determined by chemical-physical analyses, and the data were subjected to a multivariate statistical analysis.