Antioxidant Inhibition of Cholesterol Oxidation in a Spray-Dried Food System during Accelerated Storage
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 5, pages 909–912, September 1995
How to Cite
HUBER, K.C., PIKE, O.A. and HUBER, C.S. (1995), Antioxidant Inhibition of Cholesterol Oxidation in a Spray-Dried Food System during Accelerated Storage. Journal of Food Science, 60: 909–912. doi: 10.1111/j.1365-2621.1995.tb06259.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms. received 12/22/94; revised 3/14/95; accepted 4/11/95.
- egg yolk;
- cholesterol oxides;
- ascorbyl palmitate;
Spray-dried egg yolk was used to evaluate antioxidant inhibition of cholesterol oxidation during accelerated (CU+2 and heat) storage. Liquid yolk was treated with equimolar amounts of BHA (0.01%, w/w of lipid), ascorbyl palmitate (0.023%), or a tocopherol blend (0.023%). Yolk batches were spray-dried, stored at 60 ± 2°C for up to 28 days, and analyzed for cholesterol oxidation products (COPS) using gas chroma-tography. COP levels generally increased during storage with 7-ketocholesterol predominant. Significant antioxidant effects were manifest in decreased levels of 7-ketocholesterol, 7α- and 7β-hydroxycholesterol; while cholestane-triol and cholesterol-5,6-epoxide levels were not affected. All antioxidants showed significant inhibitive effects relative to the control, and tocopherols were more effective than ascorbyl palmitate.