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Cholesterol Oxides in Commercial Dry Egg Products: Quantitation
Author(s) -
TSAI LEE SHIN,
HUDSON CAROL A.
Publication year - 1985
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.1365-2621.1985.tb13316.x
Subject(s) - cholesterol , chemistry , food science , oxide , total cholesterol , chromatography , biochemistry , organic chemistry
Cholesterol α‐oxide (5α‐cholestan‐5,6α‐epoxy‐3β‐ol), a suspected carcinogen and/or atherogen, and its β‐isomer are found in varying amounts in commercial dried egg products. The level of total cholesterol oxides in dried eggs ranges from undetectable to 311 parts per million of total lipids. The majority of the samples (64%) had total cholesterol oxides content between 6 – 49 ppm. The level of cholesterol α‐oxide ranges from undetectable to 62 ppm. The ratio of α‐oxide to its β‐isomer is found consistantly to be 1 to 4. The formation of cholesterol oxides is greater in samples dried by hot air heated directly with gas burner than those dried by air heated indirectly with steam. Prolonged storage increases cholesterol oxides content in dried egg products.