dc.contributor.author | Georgiou, Christiana A. | en |
dc.contributor.author | Constantinou, Michalis S. | en |
dc.contributor.author | Kapnissi‐Christodoulou, Constantina P. | en |
dc.creator | Georgiou, Christiana A. | en |
dc.creator | Constantinou, Michalis S. | en |
dc.creator | Kapnissi‐Christodoulou, Constantina P. | en |
dc.date.accessioned | 2019-11-21T06:19:08Z | |
dc.date.available | 2019-11-21T06:19:08Z | |
dc.date.issued | 2014 | |
dc.identifier.uri | http://gnosis.library.ucy.ac.cy/handle/7/55501 | |
dc.description.abstract | In recent years, cholesterol oxidation products (COPs) have drawn scientific interest, particularly due to their implications on human health. A big number of these compounds have been demonstrated to be cytotoxic, mutagenic, and carcinogenic. The main source of COPs is through diet, and particularly from the consumption of cholesterol-rich foods. This raises questions about the safety of consumers, and it suggests the necessity for the development of a sensitive and a reliable analytical method in order to identify and quantify these components in food samples. Sample preparation is a necessary step in the analysis of COPs in order to eliminate interferences and increase sensitivity. Numerous publications have, over the years, reported the use of different methods for the extraction and purification of COPs. However, no method has, so far, been established as a routine method for the analysis of COPs in foods. Therefore, it was considered important to overview different sample preparation procedures and evaluate the different preparative parameters, such as time of saponification, the type of organic solvents for fat extraction, the stationary phase in solid phase extraction, etc., according to recovery, precision and simplicity. © 2013 Elsevier Ltd. All rights reserved. | en |
dc.source | Food Chemistry | en |
dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84884504477&doi=10.1016%2fj.foodchem.2013.08.123&partnerID=40&md5=1db406af7e2f05a0b185123ab50a7d8b | |
dc.subject | review | en |
dc.subject | unclassified drug | en |
dc.subject | Cholesterol | en |
dc.subject | triacylglycerol | en |
dc.subject | high performance liquid chromatography | en |
dc.subject | reliability | en |
dc.subject | solvent extraction | en |
dc.subject | room temperature | en |
dc.subject | Oxidation-Reduction | en |
dc.subject | Oxidation | en |
dc.subject | Phase separation | en |
dc.subject | degradation | en |
dc.subject | Epoxy Compounds | en |
dc.subject | Analytical method | en |
dc.subject | Cholesterol oxidation products | en |
dc.subject | diet | en |
dc.subject | methanol | en |
dc.subject | Hydrolysis | en |
dc.subject | phospholipid | en |
dc.subject | dissolution | en |
dc.subject | high temperature | en |
dc.subject | Extraction | en |
dc.subject | Lipid extraction | en |
dc.subject | Sample preparation | en |
dc.subject | Saponification | en |
dc.subject | Solid phase extraction | en |
dc.subject | Solid-phase extraction | en |
dc.subject | acylglycerol | en |
dc.subject | Analytic Sample Preparation Methods | en |
dc.subject | chloroform | en |
dc.subject | Cholestanes | en |
dc.subject | cholesterol ester | en |
dc.subject | cholesterol oxidation product | en |
dc.subject | Cholesterol, Dietary | en |
dc.subject | Consumer Product Safety | en |
dc.subject | emulsion | en |
dc.subject | Extraction and purifications | en |
dc.subject | fat intake | en |
dc.subject | fatty acid | en |
dc.subject | Food Analysis | en |
dc.subject | Food Contamination | en |
dc.subject | Food safety | en |
dc.subject | gas chromatography | en |
dc.subject | hexane | en |
dc.subject | Hydroxycholesterols | en |
dc.subject | Ketocholesterols | en |
dc.subject | lipid analysis | en |
dc.subject | liquid liquid extraction | en |
dc.subject | Liquid-Liquid Extraction | en |
dc.subject | milk | en |
dc.subject | propanol | en |
dc.subject | purification | en |
dc.subject | Sample preparation procedure | en |
dc.subject | Stationary phase | en |
dc.subject | vitamin | en |
dc.title | Sample preparation: A critical step in the analysis of cholesterol oxidation products | en |
dc.type | info:eu-repo/semantics/article | |
dc.identifier.doi | 10.1016/j.foodchem.2013.08.123 | |
dc.description.volume | 145 | |
dc.description.startingpage | 918 | |
dc.description.endingpage | 926 | |
dc.author.faculty | 002 Σχολή Θετικών και Εφαρμοσμένων Επιστημών / Faculty of Pure and Applied Sciences | |
dc.author.department | Τμήμα Χημείας / Department of Chemistry | |
dc.type.uhtype | Article | en |
dc.description.notes | <p>Cited By :11</p> | en |
dc.source.abbreviation | Food Chem. | en |
dc.contributor.orcid | Kapnissi‐Christodoulou, Constantina P. [0000-0003-3755-1052] | |
dc.gnosis.orcid | 0000-0003-3755-1052 | |