A method for the quantitative estimation of cholesterol α‐oxide in eggs

Tsai, Lee‐Shin; Ijichi, K.; Hudson, Carol A.; Meehan, John J.

doi:10.1007/bf02533888

Cited by 65 publications

(27 citation statements)

References 9 publications

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“…Hot alkaline saponification to hydrolyze lipid matter (including sterol esters) is commonly employed to concentrate non-saponifiable sterols before analyses. This can cause certain oxidized sterols, notably isomeric epoxides and 7-ketone to decompose to various degrees (Chicoye et al, 1968b;Tsai et al, 1980;Smith, 1981), thereby generating the diene (cholesta-3,5-dien-7one) (Tsai and Hudson, 1984). The secondary oxidation product may have been erroneously identified in some instances as present in the original sample.…”

Section: Variation In Quantificationmentioning

confidence: 99%

Cholesterol Oxides in Foods of Animal Origin

Paniangvait¹,

King²,

Jones³

et al. 1995

Journal of Food Science

236

188

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The earliest discovery of an oxidation product of cholesterol from a natural source was reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible food products accelerated in the 1980s as gas chromatography and high performance liquid chromatography detection methods were improved. COPS have been found in several foods including liquid eggs and dried egg products, milk and milk products, meat and meat products, marine food products, and other processed foods. Compelling evidence demonstrates that several cholesterol oxides are cytotoxic, atherogenic, mutagenic, and carcinogenic. Therefore, the presence of COPS in foods raises questions about the safety of consumption of some products.

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Section: Variation In Quantificationmentioning

confidence: 99%

Cholesterol Oxides in Foods of Animal Origin

Paniangvait¹,

King²,

Jones³

et al. 1995

Journal of Food Science

236

188

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“…Chicoye et al (1968) identified, but did not quantitate, five oxidation products in spray-dried egg yolk irradiated with both sunlight and fluorescent light. Tsai et al (1980) developed a method for quantitative estimation of cholesterol-5,6-epoxides (CEs) in eggs. Using this method, Tsai and Hudson (1985) quantitated CEs in commercially spraydried egg products.…”

Section: Introductionmentioning

confidence: 99%

Formation of Cholesterol‐5,6‐Epoxides during Spray‐drying of Egg Yolk

Morgan¹

1987

Journal of Food Science

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An indirect heated spray dryer with an evaporative capacity of up to 7 kg HzO/hr was used to identify factors responsible for formation of cholesterol-5,6-epoxides (CEs) in spray-dried egg yolk. CEs were not formed under various operating conditions without addition of H202 to liquid yolk. At 10% HzOz, 90" and 150°C outlet temperatures, concentrations of CEs were 27 and 37 ppm, respectively. At 5% HzOz, 90" and 150°C outlet temperatures, concentrations of CEs were undetected and 16 ppm, respectively. Antioxidants appeared to lower CEs. Small amounts of CEs were formed in products dried in the presence of low concentrations of nitrogen oxide gases (NO,). CEs increased greatly during storage of products dried from liquid yolk containing HzOz.

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“…Tissue Lipid was determined by the method of Bligh and Dyer [11] with slight modification by Floch et.al [12]. Phospholipids [13], Cholesterol [14] and Triacylglycerol [15] were assayed by standard AOCS methods.…”

Section: Nutrient Analysismentioning

confidence: 99%