{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T22:40:50Z","timestamp":1790289650491,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2016,3,8]],"date-time":"2016-03-08T00:00:00Z","timestamp":1457395200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2016,9]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The aim of this study was to develop an efficient method for cholesterol oxide product (<jats:styled-content style=\"fixed-case\">COP<\/jats:styled-content>) determination in irradiated and non\u2010irradiated ready\u2010to\u2010eat foods with high water content by gas chromatography\u2013flame ionisation detector after accelerated solvent extraction (<jats:styled-content style=\"fixed-case\">ASE<\/jats:styled-content>), and derivatisation with a silylating reagent.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The <jats:styled-content style=\"fixed-case\">ASE<\/jats:styled-content> solvent was an 85:15\u2009v\/v petroleum ether\/chloroform mixture at 40\u2009\u00b0C and 1500\u2009psi followed by solid phase extraction. The <jats:styled-content style=\"fixed-case\">ASE<\/jats:styled-content> method was compared with the established lixiviation method, proving an advantageous alternative which reduces analysis time by a factor of 15 and solvent volume by 50%, and minimises the use of chlorinated solvents. <jats:styled-content style=\"fixed-case\">COP<\/jats:styled-content> derivative structures were identified by gas chromatography coupled with mass spectrometry. Analytical characteristics were determined from standards and recoveries were 63\u201395%, establishing the validity of the method.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results obtained and their analysis by chemometric techniques established <jats:styled-content style=\"fixed-case\">COP<\/jats:styled-content> formation in food samples after e\u2010beam irradiation. Increase in <jats:styled-content style=\"fixed-case\">COP<\/jats:styled-content> concentration depended on both irradiation doses and food composition, mainly water and fat content, although linear correlations among variables were not found. \u00a9 2016 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7625","type":"journal-article","created":{"date-parts":[[2016,1,18]],"date-time":"2016-01-18T08:26:55Z","timestamp":1453105615000},"page":"4215-4223","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction: influence of electron\u2010beam irradiation on cholesterol oxide formation"],"prefix":"10.1002","volume":"96","author":[{"given":"Juan Jos\u00e9","family":"Lozada\u2010Castro","sequence":"first","affiliation":[{"name":"Department of Chemistry, Faculty of Science Nari\u00f1o University  Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1995-028X","authenticated-orcid":false,"given":"Mar\u00eda Jes\u00fas","family":"Santos\u2010Delgado","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Chemistry Complutense University of Madrid  28040 Madrid Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luis Mar\u00eda","family":"Polo\u2010D\u00edez","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Chemistry Complutense University of Madrid  28040 Madrid Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,3,8]]},"reference":[{"key":"e_1_2_5_2_1","first-page":"641","volume-title":"Advanced Dairy Chemistry","author":"Morrissey PA","year":"2006"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1159\/000409439"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/0958-6946(93)90073-9"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0532009"},{"key":"e_1_2_5_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2011.07.005"},{"key":"e_1_2_5_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(96)00897-7"},{"key":"e_1_2_5_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1995.tb04548.x"},{"key":"e_1_2_5_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf034100a"},{"key":"e_1_2_5_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0495946"},{"key":"e_1_2_5_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02542155"},{"key":"e_1_2_5_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(97)00072-7"},{"key":"e_1_2_5_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ab.2008.12.034"},{"key":"e_1_2_5_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.08.123"},{"key":"e_1_2_5_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2006.05.008"},{"key":"e_1_2_5_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980012s"},{"key":"e_1_2_5_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9258(18)64849-5"},{"key":"e_1_2_5_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(00)00719-6"},{"key":"e_1_2_5_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf970431"},{"key":"e_1_2_5_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(01)00688-4"},{"key":"e_1_2_5_21_1","first-page":"21","article-title":"Oxidaci\u00f3n del colesterol en carne y derivados: Factores que determinan su formaci\u00f3n","volume":"20","author":"Gil MD","year":"2004","journal-title":"An Veterinaria"},{"key":"e_1_2_5_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.02.001"},{"key":"e_1_2_5_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02552709"},{"key":"e_1_2_5_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(00)00119-4"},{"key":"e_1_2_5_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.02.016"},{"key":"e_1_2_5_26_1","unstructured":"Association of Official Analytical Chemists (AOAC) Official method 930.15 moisture in animal feed inOfficial Methods of Analysis 14 edition. AOAC International Washington USA (1998)."},{"key":"e_1_2_5_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jchromb.2008.12.050"},{"key":"e_1_2_5_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jchromb.2008.01.036"},{"key":"e_1_2_5_29_1","volume-title":"Quimiometr\u00eda","author":"Mongay C","year":"2005"},{"key":"e_1_2_5_30_1","volume-title":"Design and Optimization in Organic Synthesis","author":"Carlson R","year":"2005"},{"key":"e_1_2_5_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/0021-9673(95)00034-K"},{"key":"e_1_2_5_32_1","unstructured":"European Union Official Directive 96\/23\/CE (2002\/657\/CE) (concerning the performance of analytical methods and the interpretation of results)Off. J. Eur. Commun. L 221\/8 17.8.2002."},{"key":"e_1_2_5_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(95)00146-8"},{"key":"e_1_2_5_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2005.08.009"},{"key":"e_1_2_5_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9150(99)00286-5"},{"key":"e_1_2_5_36_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.1992.tb00215.x"},{"key":"e_1_2_5_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.06.043"},{"key":"e_1_2_5_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.02.030"},{"key":"e_1_2_5_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.01.037"},{"key":"e_1_2_5_40_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf402554r"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.7625","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.7625","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.7625","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T11:58:30Z","timestamp":1760875110000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.7625"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,3,8]]},"references-count":39,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2016,9]]}},"alternative-id":["10.1002\/jsfa.7625"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.7625","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,3,8]]},"assertion":[{"value":"2015-07-03","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2016-01-06","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2016-03-08","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}