Antioxidant Inhibition of Cholesterol Oxidation in a Spray-Dried Food System during Accelerated Storage |
| |
Authors: | KC HUBER OA PIKE CS HUBER |
| |
Affiliation: | The authors are affiliated with the Dept. of Food Science and Nutrition, Brigham Young Univ., 475 WIDB, Provo, UT 84602. |
| |
Abstract: | Spray-dried egg yolk was used to evaluate antioxidant inhibition of cholesterol oxidation during accelerated (CU+2 and heat) storage. Liquid yolk was treated with equimolar amounts of BHA (0.01%, w/w of lipid), ascorbyl palmitate (0.023%), or a tocopherol blend (0.023%). Yolk batches were spray-dried, stored at 60 ± 2°C for up to 28 days, and analyzed for cholesterol oxidation products (COPS) using gas chroma-tography. COP levels generally increased during storage with 7-ketocholesterol predominant. Significant antioxidant effects were manifest in decreased levels of 7-ketocholesterol, 7α- and 7β-hydroxycholesterol; while cholestane-triol and cholesterol-5,6-epoxide levels were not affected. All antioxidants showed significant inhibitive effects relative to the control, and tocopherols were more effective than ascorbyl palmitate. |
| |
Keywords: | egg yolk cholesterol oxides antioxidants ascorbyl palmitate tocopherols |
|
|