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.
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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