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Quantification of 5α‐Cholestane‐3β,5,6β‐triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes
Author(s) -
ZHANG W.B.,
ADDIS P.B.,
KRICK T.P.
Publication year - 1991
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.1365-2621.1991.tb05364.x
Subject(s) - triol , cholesterol , chemistry , food science , cholestane , biochemistry , organic chemistry , diol
Concerns about toxicity of cholesterol oxidation products (COPS) prompted this study. Two restaurants were selected which use animal‐vegetable (A/V) shortening for deep‐frying. The survey of COPS for 30 days indicated values for total COPS in French fried potatoes were 20 ± 9 ppm to 24 ± 6 ppm. 5α‐Cholestane‐3β,5,6β‐triol (triol) was identified in French fried potatoes from one restaurant. The mean for triol was 9 ± 3 ppm. Triol, 7α‐hydroxycholesterol, 7β‐hydroxy‐cholesterol and 7‐ketocholesterol were confirmed by co‐chromatography and mass spectrometry. Triol is one of the most potent of angiotoxic COPS. This and other studies suggested French fried potatoes and other deep fried foods cooked in A/V shortening are a major source of COPS.