Cholesterol Oxidation in Egg Yolk Powder During Storage and Heating as Affected by Dietary Oils and Tocopherol

Authors

  • S. X. LI,

    1. The authors are with the Dept. of Agricultural Food & Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada T6G 2P5. Address inquiries to Dr. J.S. Sim, 310-AG/FOR Bldg, Edmonton, Alberta, Canada T6G 2P5.
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  • G. CHERIAN,

    1. The authors are with the Dept. of Agricultural Food & Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada T6G 2P5. Address inquiries to Dr. J.S. Sim, 310-AG/FOR Bldg, Edmonton, Alberta, Canada T6G 2P5.
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  • J. S. SIM

    1. The authors are with the Dept. of Agricultural Food & Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada T6G 2P5. Address inquiries to Dr. J.S. Sim, 310-AG/FOR Bldg, Edmonton, Alberta, Canada T6G 2P5.
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  • We are thankful to M. Fenton and G. Sedgwick of the Dept. of Agricultural, Food & Nutritional Science for technical assistance and the staff of the Univ. of Alberta Poultry Unit for feeding and caring for the birds. The generous donation of menhaden oil (Zapata Haynie Corp, Reedville, VA), palm oil (PORIM, Selangor, Malaysia), and sunflower oil (CanAmera Foods, Fort Saskatchewan, Alberta, Canada) is appreciated.

  • Financial support for this study was provided by the Natural Science and Engineering Research Council of Canada.

ABSTRACT

The effects of feeding flax, sunflower, palm and fish oils, with and without tocopherols, to laying hens was investigated on oxidative stability of cholesterol in egg yolk powders. Storage of spray-dried egg yolk powders at room temperature resulted in loss (p <0.05) of tocopherols. The initial levels of spray-dried yolk cholesterol oxides were 7–10 ppm and increased (p <0.05) with storage. The cholesterol oxide contents in the egg yolk powders were: fish > flax > sunflower > palm. Heating egg yolk powder increased (p <0.05) the amounts of total cholesterol oxides. Diets with tocopherol supplementation resulted in a decrease (p <0.05) of cholesterol oxides during storage and heating.

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