Photooxidation of cholesterol in butter
1986
Luby, J.M. | Gray, J.I. | Harte, B.R. | Ryan, T.C.
A study of the oxidation of cholesterol in butter exposed in a dark room at 4 degrees C to fluorescent light revealed a free-radical oxidative formation of 5-cholesten-3-beta-7-alpha-diol and its 7-beta epimer after a prolonged (8 days) exposure to an isolated 20-watt fluorescent tube light having an illumination intensity at the surface of the butter of about 1500 lux. Other minor oxidation products possibly formed include 6-cholesten-3-beta-5-alpha-diol, which is presumed to result from singlet oxygen attack on the cholesterol molecule. Analyses were made by thin-layer chromatography of the non-saponifiable butter surface after fluorescence exposure.(wz)
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