Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)

This study is to observe the best method in quantifying COPS in meat products using triple quadrupole gas chromatography-mass spectrometry (GC-MS-MS). Derivatisation technique was optimised using TMS1:pyridine prior to quantification. Multiple reaction monitoring (MRM) transition with electron io...

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Main Author:	Shazamawati Binti Zam Hashari
Format:	Thesis
Language:	en_US
Subjects:	Cholesterol oxides Oxidation Cholesterol
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id	my-usim-ddms-12461
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spelling	my-usim-ddms-124612024-05-29T04:12:10Z Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS) Shazamawati Binti Zam Hashari This study is to observe the best method in quantifying COPS in meat products using triple quadrupole gas chromatography-mass spectrometry (GC-MS-MS). Derivatisation technique was optimised using TMS1:pyridine prior to quantification. Multiple reaction monitoring (MRM) transition with electron ionization (EI) was developed by isolating and fiagmenting the precursor ion. Three extraction methods were compared (Method A, B and C). The developed method was tested in minced beef, chicken sausage and fish fillet. The effect of types of cooking such as boiling and frying were compared with untreated raw samples. To conclude, derivatisation with 100 ml of TMS1:pyridine (1 :4); 80 minute of incubation time at 60 OC was the best since it gave among the largest peak area. Good chromatographic separation with shorter retention time (12 minutes), recoveries (96 - I0 l % for 5 mg/kg and 95 - 10 l % for 50 mg/kg), repeatability ( 1-5 % for 5 mg/kg and 1-3 % for 50 mg/kg) and correlation coefficients (between 0.993 and 0.999) with the range of limit of detection (LOD) and limit of quantitation (LOQ) was between 0.06 - 1.84 and 0.18 - 5.58 mg/kg respectively proved that GC-MS-MS with El fragmentation is reliable to quantitate COPs. Method C, gave higher recovery (41.35 % - 66.33 %) and lower range of coeffticient of variation (CV) (4.08 % - 17.3 %). Frying was observed to generate highest COPS level implies that it is not a healthy cooking method. Universiti Sains Islam Malaysia 2017-09 Thesis en_US https://oarep.usim.edu.my/handle/123456789/12461 https://oarep.usim.edu.my/bitstreams/e9174ec5-8e7d-417f-99d2-5780713baebf/download 8a4605be74aa9ea9d79846c1fba20a33 Cholesterol oxides Oxidation Cholesterol
institution	Universiti Sains Islam Malaysia
collection	USIM Institutional Repository
language	en_US
topic	Cholesterol oxides Oxidation Cholesterol
spellingShingle	Cholesterol oxides Oxidation Cholesterol Shazamawati Binti Zam Hashari Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)
description	This study is to observe the best method in quantifying COPS in meat products using triple quadrupole gas chromatography-mass spectrometry (GC-MS-MS). Derivatisation technique was optimised using TMS1:pyridine prior to quantification. Multiple reaction monitoring (MRM) transition with electron ionization (EI) was developed by isolating and fiagmenting the precursor ion. Three extraction methods were compared (Method A, B and C). The developed method was tested in minced beef, chicken sausage and fish fillet. The effect of types of cooking such as boiling and frying were compared with untreated raw samples. To conclude, derivatisation with 100 ml of TMS1:pyridine (1 :4); 80 minute of incubation time at 60 OC was the best since it gave among the largest peak area. Good chromatographic separation with shorter retention time (12 minutes), recoveries (96 - I0 l % for 5 mg/kg and 95 - 10 l % for 50 mg/kg), repeatability ( 1-5 % for 5 mg/kg and 1-3 % for 50 mg/kg) and correlation coefficients (between 0.993 and 0.999) with the range of limit of detection (LOD) and limit of quantitation (LOQ) was between 0.06 - 1.84 and 0.18 - 5.58 mg/kg respectively proved that GC-MS-MS with El fragmentation is reliable to quantitate COPs. Method C, gave higher recovery (41.35 % - 66.33 %) and lower range of coeffticient of variation (CV) (4.08 % - 17.3 %). Frying was observed to generate highest COPS level implies that it is not a healthy cooking method.
format	Thesis
author	Shazamawati Binti Zam Hashari
author_facet	Shazamawati Binti Zam Hashari
author_sort	Shazamawati Binti Zam Hashari
title	Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)
title_short	Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)
title_full	Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)
title_fullStr	Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)
title_full_unstemmed	Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)
title_sort	determination of cholesterol oxidation products (cops) in meat products using triple quadrupole gas chromatography-mass spectrometry (gc-ms-ms)
granting_institution	Universiti Sains Islam Malaysia
_version_	1812444716176769024

Determination Of Cholesterol Oxidation Products (COPS) In Meat Products Using Triple Quadrupole Gas Chromatography-Mass Spectrometry (GC-MS-MS)

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