Identification and quantification of cholesterol oxidation products in canned tuna

Cholesterol oxidation in tuna canned in brine was studied. Gas chromatography–mass spectrometry was used for the detection of the seven major cholesterol oxidation products originating from both direct and indirect oxidation. The total amount of cholesterol oxidation products in the analyzed samples varied considerably, ranging between 40 and 350 µg/g lipids, with the exception of an anomalous sample, that reached a 1600 µg/g level. The lipid content ranged between 0.5 and 1 g/100 g wet product. As most samples did not exceed 100 µg/g lipids, it is possible to assume that the total content of cholesterol oxidation products can be kept below this value if good manufacturing conditions are used, together with a careful choice of the best tuna cuts. The application of principal component analysis to the detected variables confirmed that 7-ketocholesterol is a useful index of the whole oxidation process.