Journal of Korean Society for Atmospheric Environment (한국대기환경학회지)

Korean Society for Atmospheric Environment (한국대기환경학회)
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Relationship between Cholesterol and Oxidative Potential from Meat Cooking

고기구이 초미세먼지 내 콜레스테롤 및 산화 잠재력과의 관계

  • Lee, Yongmin (Department of Environmental Engineering, Mokpo National University) ;
  • Kim, Eunyoung (Department of Environmental Engineering, Mokpo National University) ;
  • Ryu, Chunho (Department of Environmental Engineering, Mokpo National University) ;
  • Oh, Sea-Ho (Department of Environmental Engineering, Mokpo National University) ;
  • Joo, Hungsoo (Department of Environmental Engineering, Anyang University) ;
  • Bae, Min-Suk (Department of Environmental Engineering, Mokpo National University)
  • 이용민 (목포대학교 환경공학과) ;
  • 김은영 (목포대학교 환경공학과) ;
  • 류춘호 (목포대학교 환경공학과) ;
  • 오세호 (목포대학교 환경공학과) ;
  • 주흥수 (안양대학교 환경에너지공학과) ;
  • 배민석 (목포대학교 환경공학과)
  • Received : 2018.10.05
  • Accepted : 2018.10.10
  • Published : 2018.10.31
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Abstract

Identification of the major sources contributing to PM is of importance in order to understand their quantitative contributions to atmosphere. In the viewpoint of the meat cooking in Korea, only a few analyses of organic molecular markers have been conducted due to analytical difficulties. In this study, ten different parts of meat (i.e., blade shoulder, belly, and arm shoulder of pork; ribeye roll, top blade muscle, and short plate of beef; leg quarter, breast, and wing of chicken; duck; mackerel) were pyrolyzed to generate the cooked PM using an electronic heating plate. Generated PM were collected by the pyrolysis sampling system to identify total carbon (TC) using a carbon analyzer and cholesterol using a Liquid chromatography tandem-mass spectrometry (LC-MSMS) based on fragmentor voltage (FV), precursor ion, collision energy, product ion. In addition, oxydative potential (OP) analysis using dithiothreitol (DTT) method were discussed to investigate the toxicity relates. Highly correlated pairwise scatterplots between the cholesterol and TC indicate that oxydative potential was highly associated with different parts of meat. This study provides insight into the meat cooking components of PM, which could be drivers of the oxidative potential relates.

Keywords

References

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