Short communication: Cholesterol oxidation products in traditional buttermilk

Cais-Sokolińska, D.; Rudzińska, M.

Short communication: Cholesterol oxidation products in traditional buttermilk

2018

Cais-Sokolińska, D. | Rudzińska, M.

The aim of this study was to quantitatively and qualitatively assess the content of cholesterol oxidation products in traditional buttermilk after butter production. Cholesterol oxidation products (COP) exhibit a wide spectrum of biological activity, including cytotoxic, carcinogenic, and pro-oxidative properties. Buttermilk has about 2 mg of COP/kg of fat, including 7β-hydroxycholesterol and 5,6α-epoxycholesterol. Buttermilk immediately after production had a relatively high level of 7β-hydroxycholesterol (1.47 mg/kg), which decreased to 0.61 mg/kg after storage for 10 h at 3°C. During storage, the content of 5,6α-epoxycholesterol increased from 0.50 to 1.40 mg/kg. After 10 h of storage, the antioxidant potential of the buttermilk decreased (expressed as radical scavenging ability; change in 1,1-diphenyl-2-picrylhydrazyl = 32.2%). This study showed the presence of COP in fresh and stored buttermilk and the influence of time on changing the direction of cholesterol oxidation.

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