Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes

Authors

  • W.B. ZHANG,

    1. Authors Zhang and Addis are with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Author Krick is with the Dept. of Biochemistry.
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  • P.B. ADDIS,

    1. Authors Zhang and Addis are with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Author Krick is with the Dept. of Biochemistry.
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  • T.P. KRICK

    1. Authors Zhang and Addis are with the Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108. Author Krick is with the Dept. of Biochemistry.
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  • Published as paper no. 18,310 of the contribution series of the Minnesota Agricultural Experiment Station on research conducted under Minnesota Agricultural Experiment Station Project 18-23, supported by Hatch funds. This research was supported in part by gifts from Northern Instruments Corp., Lino Lakes, Minnesota and Filtercorp, Bothell, Washington.

  • Presented at the 200th Meeting, American Chemical Society, Washington, D.C., Aug. 26-31,1990.

ABSTRACT

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.

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