Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

• DOI: 10.1186/s12944-015-0074-6
• Publication Date: 2015-07-22T10:46:45Z
• Authors: Joong-Seok Min; Sang-Ok Lee; Muhammad Issa Khan; Dong Gyun Yim; Kuk-Hwan Seol; Mooha Lee; Cheorun Jo
• Keywords: Lipidology; Thermal oxidation; Lipid Oxidation

Cholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and considered to have negative health impacts. The model systems helpful understand the impact various factors on changes in cooking process. study presented herein investigates effects pH, presence unsaturated fatty acids, heat formation cholesterol (COPs). Two were designed investigate different lipid environments. oxides quantified using gas chromatography. level decreased significantly at higher pH (above 5.8) shorter heating time (3 h). acids (linoleic oleic acids) increased amount COPs under low-temperature conditions (100 °C 1 h) but did not affect production temperature (150 °C). Increasing 200 first hour this upon further heating. most frequently observed samples α-epoxide, 20α-hydroxycholesterol, 25-hydroxycholesterol. In conclusion, below 5.8, acid, high (>150 °C) leads products.