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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...

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Autores principales: Risso, Davide, Leoni, Valerio, Canzoneri, Federico, Arveda, Matteo, Zivoli, Rosanna, Peraino, Andrea, Poli, Giuseppe, Menta, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2022
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.
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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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