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Cholesterol Autoxidation Inhibition Varies Among Several Natural Antioxidants in an Aqueous Model System
Author(s) -
RANKIN S. A.,
PIKE O. A.
Publication year - 1993
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.1365-2621.1993.tb04349.x
Subject(s) - autoxidation , chemistry , oleoresin , antioxidant , induction period , tocopherol , cholesterol , food science , aqueous solution , quercetin , lipid oxidation , biochemistry , organic chemistry , vitamin e , catalysis
Inhibition of cholesterol autoxidation by several natural materials was examined in an aqueous meat model system at pH 5.50 and 80°C. Antioxidant effectiveness was measured using the induction period for 7‐ketocholesterol. An industrial rosemary oleoresin, quercetin, myr‐icetin and BHA (included for comparison) had no antioxidant properties for cholesterol. All tocopherol treatments delayed cholesterol oxidation. The γ‐ and δ‐ treatments were most effective and α‐toco‐pherol was least effective. No synergistic effects were observed with tocopherol blends. Antioxidants effective against unsaturated fatty acid autoxidation may not inhibit cholesterol autoxidation.