Sueli Regina Baggio

Publications (3)2.82 Total impact

• Article: Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat.

  Sueli Regina Baggio, Eduardo Vicente, Neura Bragagnolo
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  ABSTRACT: The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 microg/100 g in the breast to 765 microg/100 g in the skin, and the levels of 7 beta-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 microg/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 +/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectively. The contents for cholesterol (mg/100 g) were 46 +/- 5, 35 +/- 2, 27 +/- 3, and 81 +/- 6 in the wing, legs, breast, and skin, respectively. The main fatty acids identified in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6.
  Journal of Agricultural and Food Chemistry 11/2002; 50(21):5981-6. · 2.82 Impact Factor
• Article: Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products

  Sueli Regina Baggio, Ana Maria Rauen Miguel, Neura Bragagnolo
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  ABSTRACT: Cholesterol oxides, cholesterol, total lipids and fatty acids were determined in the lipid extracts from eight processed turkey meat products (blanquet, frankfurter, ham, meatball, smoked breast, smoked ham and roule). Cholesterol and cholesterol oxides were determined simultaneously by high performance liquid chromatography using a diode array detector at 210 nm and a refractive index detector. Only two cholesterol oxides were identified, 7-ketocholesterol (not detected up to 184 μg/100 g) and β-epoxycholesterol (not detected up to 450 μg/100 g). With the exception of the meatballs, hamburger and frankfurters, all the turkey meat products showed less than 5% fat, and could thus be considered as low fat foods. The cholesterol content varied from 32 to 43 mg/100 g, the ratio of polyunsaturated:saturated fatty acids varied from 1.1 to 1.8 and the ratio of ω6:ω3 from 18 to 28. Trans fatty acids were present in significant amounts in both hamburger and meatball.
  Food Chemistry.
• Article: The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products

  Sueli Regina Baggio, Neura Bragagnolo
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  ABSTRACT: The effects of heat treatment on the formation of cholesterol oxides and on alterations of fatty acid composition were investigated in processed meat products. Meatballs (beef), hamburger (beef and Chester), sausage (pork, chicken and Chester) and frankfurter (mixed meat, chicken and Chester) were analysed. There was no cholesterol oxide formation caused by heat treatment of the samples analysed. The fatty acid compositions, calculated as g/100 g sample, showed alterations only between the raw and grilled beef hamburger. Only the cholesterol levels were significantly changed when comparing the raw and grilled pork sausages and the raw and grilled Chester hamburger, the values being lower in the grilled samples. Also, the total lipid contents of grilled beef hamburgers were lower than the values.
  Food Chemistry.