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.

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Mots clés AGROVOC

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

Informations bibliographiques

Publié dans

Journal of agricultural and food chemistry

Volume 44 ISSN 0021-8561

Pagination

v.3830-3834(12)

D'autres materias

Composicion quimica; Oxidacion; Oxidos; Acidos grasos

Langue

anglais

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.

Auteur institutionnelle

University of Alberta, Edmonton, Alberta, Canada.

Federation Internationale de Laiterie, Bruxelles (Belgium).

Sur AGRIS depuis: 2012-11-15

Format: AGRIS AP

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

1996

Mots clés AGROVOC

Informations bibliographiques