Storage, heating, and tocopherols affect cholesterol oxide formation in food oils.

Li S.X.; Cherian G.; Ahn D.U.; Hardin R.T.; Sim J.S.

Storage, heating, and tocopherols affect cholesterol oxide formation in food oils.

1996

Li S.X. | Cherian G. | Ahn D.U. | Hardin R.T. | Sim J.S.

The influence of fatty acid composition and tocopherol on cholesterol oxidation in fish, flax, sunflower, and palm oil to which cholesterol was added were examined during storage and heating. The contents of cholesterol oxides in all oils increased (p < 0.05) during storage and heating. Total cholesterol oxides in fish oil were higher (p < 0.05) than that in vegetable oils. Addition of alpha-tocopherol to oils reduced the concentration of cholesterol oxides in fish oil (p < 0.05) but not in vegetable oils. Palm oil was the most stable oil. These results suggest a relationship between fatty acid composition and cholesterol oxidation. particularly with respect to the polyunsaturated fatty acid content.

Show more [+]

AGROVOC Keywords

aceite de girasol aceite de linaza aceites de palmas aceites de pescado acide gras alimentos almacenamiento calentamiento chauffage chemical composition cholesterol colesterol composition chimique fatty acids fish oils foods heating huile de lin huile de palme huile de poisson huile de tournesol linseed oil oxidation oxides oxydation oxyde palm oils produit alimentaire stockage storage sunflower oil tocoferoles tocopherol tocopherols

Bibliographic information

Published in

Journal of agricultural and food chemistry

Volume 44 ISSN 0021-8561

Pagination

v.3830-3834(12)

Other Subjects

Oxidacion; Oxidos; Composicion quimica; Acidos grasos

Language

English

Note

references. AVAILABILITY: US (DNAL 381 J8223).

Type

Journal Article; Journal Part

Source

Journal-of-agricultural-and-food-chemistry (USA). (Dec 1996). v. 44(12) p. 3830-3834.

Corporate Author

University of Alberta, Edmonton, Alberta, Canada.

Federation Internationale de Laiterie, Bruxelles (Belgium).

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Storage, heating, and tocopherols affect cholesterol oxide formation in food oils.

1996

AGROVOC Keywords

Bibliographic information