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Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification
Author(s) -
TSAI LEESHIN,
HUDSON CAROL A.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb14963.x
Subject(s) - yolk , cholesterol , chemistry , high performance liquid chromatography , oxide , chromatography , epoxy , nuclear chemistry , food science , biochemistry , organic chemistry
5α‐Cholestan‐5,6α epoxy‐3β‐ol (cholesterol α‐oxide) and 5β‐cholestan‐5,6β‐epoxy‐3β‐ol (cholesterol β‐oxide) were isolated from freshly dehydrated commercial whole egg and yolk powders. The isolates were shown to have identical HPLC retention volumes to those of synthesized cholesterol α‐ and β‐oxides, respectively. Their mass (MS), nuclear magnetic resonance (NMR) and infrared (IR) spectra were also proven to be identical. Cholesterol oxides found in dehydrated egg products may have been formed during the commercial drying process since no oxides were found in fresh shell eggs nor in the egg samples lyophilized in the laboratory.