Quantification of Cholesterol Oxidation Products in a Variety of Foods

B D Sander; P B Addis; S W Park; D E Smith

doi:10.4315/0362-028X-52.2.109

Quantification of Cholesterol Oxidation Products in a Variety of Foods

J Food Prot. 1989 Feb;52(2):109-114. doi: 10.4315/0362-028X-52.2.109.

Authors

B D Sander¹, P B Addis¹, S W Park¹, D E Smith¹

Affiliation

¹ Department of Food Science and Nutrition, 1334 Eckles Avenue, University of Minnesota, St. Paul, Minnesota 55108.

PMID: 30991480
DOI: 10.4315/0362-028X-52.2.109

Abstract

Cholesterol oxidation products (COPS) were estimated in a variety of foods by gas chromatography. Substantial quantities of α- and β-epoxide (2 to 46 and 0 to 111 ppm, respectively) and lesser quantities of 7β-hydroxy- and 7-ketocholesterol were found in powdered egg products. Other foods found to contain COPS included dehydrated chicken, turkey and beef (0 to 43 ppm); and Cheddar, Blue, Romano and Parmesan cheese powders (0 to 17 ppm). Powdered infant formulas and dehydrated baby foods displayed several peaks coinciding to COPS but none were confirmed by mass spectroscopy. COPS were either not detected or noted at < 15 ppm in fresh dairy products.