Cholesterol oxidation products – analytical methods and levels in sweets containing heated butter oil
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منابع مشابه
Effect of Butter and Sesame Oils on Avoidance Memory of Diabetic Rats
OBJECTIVE: Diabetes is a metabolic disorder which impairs carbohydrate and lipid metabolism. It is accompanied by cognition impairment in diabetic patients and animal models. Lipids play an important role in nerve membrane composition, structure and function. This study was designed to evaluate the effect of dietary butter and sesame oils on passive avoidance memory of streptozotocin (STZ) diab...
متن کاملThe Effect of Butter Oil on Avoidance Memory in Normal and Diabetic Rats
Objective(s) Since diabetes mellitus is accompanied by cognitive impairment in diabetic patient and animal models and since lipids play important roles in neuronal membrane composition, structure and function; we intended to evaluate the effect of dietary butter oil on passive avoidance memory of streptoztosin (STZ)-induced diabetic rats in this study. Materials and Methods Thirty six adult ...
متن کاملDetermination of Cholesterol Oxides in Dairy Products. Effect of Storage Conditions
A methodology to quantify cholesterol oxidation products (COPS) in dairy products has been established by gas-liquid chromatography (GLC). Lipids were extracted according to the Folch method and saponified at room temperature using sodium hydroxide in methanol/benzene (3:2, v/v). Cholesterol oxides were derivatized to trimethylsilyl ethers and resolved by GLC, confirming the structures of chole...
متن کاملبهینه کردن فرمولاسیون تولید کره پسته
Pistachio processing, such as production of pistachio butter, is one of the ways to increase the added value of pistachio. Pistachio butter is a paste containing mainly milled, roasted pistachio kernel and sugar. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) at three levels of 0.0, 1.0, 2.0%, on the oil leakage and the effects of BHT as an antioxidant at ...
متن کاملبهینه کردن فرمولاسیون تولید کره پسته
Pistachio processing, such as production of pistachio butter, is one of the ways to increase the added value of pistachio. Pistachio butter is a paste containing mainly milled, roasted pistachio kernel and sugar. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) at three levels of 0.0, 1.0, 2.0%, on the oil leakage and the effects of BHT as an antioxidant at ...
متن کامل