Effect of processing conditions on the oxidation of cholesterol in ghee
1992
Kumar, N. | Singhal, O.P.
The cholesterol oxidation products (COP) in fat-rich dairy products were identified and quantified. Fresh cream contained no COP whereas fresh butter contained trace levels of 7 beta-hydroxy- and 5,6 alpha-epoxycholesterol. Low levels of various major COP were present in ghee (clarified butter fat). Intermittent heating and frying of ghee induced severe oxidation of cholesterol and a number of COP were detected by GC and TLC. Most atherogenic COP, viz 25-hydroxycholesterol and cholestantriol, were formed more in intermittently heated ghee (8.1-9.2 % of the total COP) than in fried ghee samples (7.1%).
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library