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Cholesterol autoxidation‐current status
Author(s) -
Maerker G.
Publication year - 1987
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02549301
Subject(s) - autoxidation , cholesterol , allylic rearrangement , chemistry , aqueous solution , organic chemistry , biochemistry , catalysis
Several oxidation products of cholesterol have been reported to have biological activity in animals. Cholesterol oxidizes readily in solution, in aqueous dispersion and in foods when it is exposed to air, elevated temperatures, free radical initiators, light, or a combination of these. The main outline of the pathway for cholesterol oxidation is fairly well understood and involves initial formation of allylic hydroperoxides. HPLC and GC techniques are available for measuring the concentration of cholesterol oxides in animal‐derived lipids. Biologically active cholesterol oxides have been reported to be present in egg products, dairy products, frying oils and other foods. Their concentration may be subject to process control.