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Cholesterol Oxides in Swedish Foods and Food Ingredients: Fresh Eggs and Dehydrated Egg Products
Author(s) -
NOUROOZZADEH JAFFAR,
APPELQVIST LARSÅKE
Publication year - 1987
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.1365-2621.1987.tb13972.x
Subject(s) - yolk , chemistry , cholesterol , food science , triol , diol , chromatography , biochemistry , organic chemistry
Cholesterol oxides were enriched from lipid extracts of fresh and dehydrated egg yolk products by chromatography on Lipidex and TEAP‐Lipidex. Appropriate fractions from TEAP‐Lipidex were analyzed by capillary GLC as their TMS derivatives. At the detection limit level, ca 0.2 ppm in total lipids, no cholesterol oxides could be detected in fresh egg yolk. Similarly, spray dried egg yolk powder contained only traces of cholesterol oxides when fresh or stored for 2 months at 4°C. Prolonged storage gave lipid extracts which contained variable levels (0.2–12 ppm) of known oxidation products, viz., cholest‐5‐ene‐3β, 7α‐diol, cholest‐5‐ene‐3β, 7β‐diol, 5,6α‐epoxy‐5α‐cholestan‐3β‐ol, 5,6 β‐epoxy‐5 β‐cholestan‐3β‐01, cholest‐5‐ene‐3β, 20α‐diol, 3 β‐hydroxycholest‐5‐en‐7‐one. Traces or small quantifiable amounts of cholest −5‐ene‐3β, 25‐diol and 5α‐cholestane‐3β, 5, 6β‐triol were observed in some samples at longer storage periods.