The level of cholesterol oxides depends on the production and storage conditions for food. We studied the effect of prolonged storage, heat, and diffuse daylight on spray-dried egg powder and cookies containing large amounts of cholesterol. The cholesterol oxides were isolated by chromatographic procedures, and were identified by recording 1H-NMR spectra of selected HPLC fractions. Autooxidation was quite slow when the sample was stored in a freezer at — 20°C. Diffuse daylight increased the amounts of β-epoxide of cholesterol, whereas heating caused a sharp increase in C-7 oxidized cholesterol derivatives. Extent of cholesterol oxidation depended on storage conditions.
1H-NMR Study of Cholesterol Autooxidation in Egg Powder and Cookies Exposed to Adverse Storage / Fontana, A; Antoniazzi, F.; Ciavatta, M. L.; Trivellone, E.; Cimino, G.. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 58:6(1993), pp. 1286-1290. [10.1111/j.1365-2621.1993.tb06167.x]
1H-NMR Study of Cholesterol Autooxidation in Egg Powder and Cookies Exposed to Adverse Storage
Fontana A;
1993
Abstract
The level of cholesterol oxides depends on the production and storage conditions for food. We studied the effect of prolonged storage, heat, and diffuse daylight on spray-dried egg powder and cookies containing large amounts of cholesterol. The cholesterol oxides were isolated by chromatographic procedures, and were identified by recording 1H-NMR spectra of selected HPLC fractions. Autooxidation was quite slow when the sample was stored in a freezer at — 20°C. Diffuse daylight increased the amounts of β-epoxide of cholesterol, whereas heating caused a sharp increase in C-7 oxidized cholesterol derivatives. Extent of cholesterol oxidation depended on storage conditions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.