Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient Storage |
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| Authors: | B.E. Brinkerhoff K.C. Huber C.S. Huber O.A. Pike |
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| Affiliation: | The authors are with the Dept. of Food Science and Nutrition, S221 Eyring Science Ctr., Provo, UT 84602. Author Brinkerhoffis currently with Bear Creek Country Kitchens, Heber City, UT 84032. Author Huber is currently with Dept. of Food Science &Toxicology, Univ. of Idaho, Food Research Ctr., Moscow, ID 83844. Direct inquiries to author Pike, Dept. of Food Science and Nutrition, Brigham Young Univ., S135 ESC, P.O. Box 24622, Provo, Utah 84602-4622, (E-mail: ). |
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| Abstract: | ABSTRACT: Equimolar amounts of butylated hydroxyanisole, ascorbyl palmitate or a tocopherol blend were added to liquid yolk and spray-dried. One-g samples were stored in the dark at ambient temperature for 36 mo, then evaluated using gas chromatography. The tocopherol blend and BHA inhibited 7-ketocholesterol production. No significant differences were observed between the control and the various antioxidant treatments for the production of other cholesterol oxides. In contrast to the results of a previously conducted accelerated study, the added antioxidant levels were insufficient to significantly reduce cholesterol oxidation in spray-dried egg yolk held for an extended period of time, and additional means of inhibition may be required. |
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| Keywords: | cholesterol oxidation spray-dried egg yolk antioxidants tocopherol long-term storage |
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