Dynamics of Oxysterol Formation during Baking of Meat 
Sabolova M., Simkova S., Fisnar J., Panek J., University of Chemistry and Technology Prague, Czech Republic 

Sterol oxidation products, known as oxysterols, are very important compounds from hygienic and toxicological point of view. It is well known that oxysterols have harmful health effect (cytotoxicity, mutagenicity, carcinogenicity, inflammation and the promotion of atherosclerosis). Some oxysterols are synthesized in vivo from cholesterol. But, they can also be formed in food during industrial technological procedures and storage. Inadequate cooking (culinary processing of food) can also lead to significant increase the degree of sterol oxidation. Temperature, time, free access of oxygen, potential antioxidant protection are the most important factors influencing the oxysterol formation. Oxysterols can be formed in various processed food. But baked meat and minced meat products contain sufficient amount of precursors and favourable condition for sterols oxidation. Baked meat probably represents one of the most important sources of oxysterols dietary intake. Therefore, it is necessary to identify and quantify oxysterol formation in food, mainly in thermally processed food. 
The aim of this work was the evaluation of sterol oxidation in baked minced meat products (meatloaf) prepared under different conditions (time and temperature, possible antioxidant addition). The results should be able to show if these kinds of meal are the important sources of oxysterols in our diet. Conclusion can contribute to proposal recommendation for baking of meat.

Financial support from the specific university research (MSMT No 20/2015).