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

  1. S. X. LI,
  2. G. CHERIAN,
  3. J. S. SIM

Article first published online: 26 AUG 2006

DOI: 10.1111/j.1365-2621.1996.tb12189.x

Issue

Journal of Food Science

Journal of Food Science

Volume 61, Issue 4, pages 721–725, July 1996

Additional Information

How to Cite

LI, S. X., CHERIAN, G. and SIM, J. S. (1996), Cholesterol Oxidation in Egg Yolk Powder During Storage and Heating as Affected by Dietary Oils and Tocopherol. Journal of Food Science, 61: 721–725. doi: 10.1111/j.1365-2621.1996.tb12189.x

Author Information

  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.

Publication History

  1. Issue published online: 26 AUG 2006
  2. Article first published online: 26 AUG 2006
  3. Ms received 11/7/95; revised 2/6/96; accepted 2/18/96.

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Keywords:

  • cholesterol oxides;
  • tocopherols;
  • egg yolk powder

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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