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1H-NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage.

Author(s) : FONTANA A., ANTONIAZZI F., CIAVATTA M. L., TRIVELLONE E., CIMINO G.

Type of article: Article

Summary

The level of cholesterol oxides depends on the production and storage conditions for food. The authors 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 deg C. Diffuse daylight increased the amounts of beta-epoxide of cholesterol, whereas heating caused a sharp increase in C-7 oxidized cholesterol derivatives. Extent of cholesterol oxidation depended on storage conditions.

Details

  • Original title: 1H-NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage.
  • Record ID : 1994-3041
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 6
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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