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Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness
Cholesterol oxidation products (COPs) of non-enzymatic origin are mainly found in meat, fish, eggs and milk, mostly originating from the type of feeding, processing and storage. To verify the significance of COPs as biomarkers of cholesterol autoxidation and milk freshness, we quantified them in cho...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Public Library of Science
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8936476/ https://www.ncbi.nlm.nih.gov/pubmed/35312699 http://dx.doi.org/10.1371/journal.pone.0264288 |
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author | Risso, Davide Leoni, Valerio Canzoneri, Federico Arveda, Matteo Zivoli, Rosanna Peraino, Andrea Poli, Giuseppe Menta, Roberto |
author_facet | Risso, Davide Leoni, Valerio Canzoneri, Federico Arveda, Matteo Zivoli, Rosanna Peraino, Andrea Poli, Giuseppe Menta, Roberto |
author_sort | Risso, Davide |
collection | PubMed |
description | Cholesterol oxidation products (COPs) of non-enzymatic origin are mainly found in meat, fish, eggs and milk, mostly originating from the type of feeding, processing and storage. To verify the significance of COPs as biomarkers of cholesterol autoxidation and milk freshness, we quantified them in chocolates containing whole milk powders (WMPs) of increasing shelf-lives (i.e. 20, 120, and 180 days). Non-enzymatic total COPs (both free and esterified) ranged from 256.57 ± 11.97 to 445.82 ± 11.88 ng/g, increasing proportionally to the shelf-life of the WMPs, thus reflecting the ingredients’ freshness. Based on the expected theoretical COPs, the effect of processing was quantitatively less significant in the generation of oxysterols (41–44%) than the contribution of the autoxidation of the WMPs over time (56–59%), pointing to the shelf-life as the primary determinant of COPs. Lastly, we quantified COPs of major commercial milk chocolates on the Italian market, which followed a similar distribution (from 240.79 ± 11.74 to 475.12 ± 12.58 ng/g). Although further replications of this work are needed, this study reports preliminary results and a practical example of a first application of non-enzymatic COPs as markers to further quantify and characterize the nutritional quality and freshness, not only of ingredients but also of composite products. |
format | Online Article Text |
id | pubmed-8936476 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-89364762022-03-22 Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness Risso, Davide Leoni, Valerio Canzoneri, Federico Arveda, Matteo Zivoli, Rosanna Peraino, Andrea Poli, Giuseppe Menta, Roberto PLoS One Research Article Cholesterol oxidation products (COPs) of non-enzymatic origin are mainly found in meat, fish, eggs and milk, mostly originating from the type of feeding, processing and storage. To verify the significance of COPs as biomarkers of cholesterol autoxidation and milk freshness, we quantified them in chocolates containing whole milk powders (WMPs) of increasing shelf-lives (i.e. 20, 120, and 180 days). Non-enzymatic total COPs (both free and esterified) ranged from 256.57 ± 11.97 to 445.82 ± 11.88 ng/g, increasing proportionally to the shelf-life of the WMPs, thus reflecting the ingredients’ freshness. Based on the expected theoretical COPs, the effect of processing was quantitatively less significant in the generation of oxysterols (41–44%) than the contribution of the autoxidation of the WMPs over time (56–59%), pointing to the shelf-life as the primary determinant of COPs. Lastly, we quantified COPs of major commercial milk chocolates on the Italian market, which followed a similar distribution (from 240.79 ± 11.74 to 475.12 ± 12.58 ng/g). Although further replications of this work are needed, this study reports preliminary results and a practical example of a first application of non-enzymatic COPs as markers to further quantify and characterize the nutritional quality and freshness, not only of ingredients but also of composite products. Public Library of Science 2022-03-21 /pmc/articles/PMC8936476/ /pubmed/35312699 http://dx.doi.org/10.1371/journal.pone.0264288 Text en © 2022 Risso et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Risso, Davide Leoni, Valerio Canzoneri, Federico Arveda, Matteo Zivoli, Rosanna Peraino, Andrea Poli, Giuseppe Menta, Roberto Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness |
title | Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness |
title_full | Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness |
title_fullStr | Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness |
title_full_unstemmed | Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness |
title_short | Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness |
title_sort | presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8936476/ https://www.ncbi.nlm.nih.gov/pubmed/35312699 http://dx.doi.org/10.1371/journal.pone.0264288 |
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