Cholesterol oxidation in tallow during processing

被引：12
|
作者：
Verleyen, T
Dutta, PC
Verhe, R
Dewettinck, K
Huyghebaert, A
De Greyt, W
机构：
[1] Swedish Univ Agr Sci, Dept Food Sci, S-75007 Uppsala, Sweden
[2] Dept Organ Chem, B-9000 Ghent, Belgium
[3] Dept Food Technol & Nutr, B-9000 Ghent, Belgium
[4] De Smet Engn, Edegem, Belgium
来源：
FOOD CHEMISTRY | 2003年 / 83卷 / 02期
关键词：
bleaching; cholesterol oxidation products; COPs; deodorization; processing; tallow;
D O I：
10.1016/S0308-8146(03)00061-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The oxidation of cholesterol during the bleaching and deodorization process of tallow was studied. Eight polar cholesterol oxidation products were targeted, but only cholest-5-en-3beta,7beta-diol (7beta-HC) and 5beta, 6beta-epoxy-5beta-cholestan-3beta-ol (beta-CE) could be quantified in the samples analysed. The content of 7beta-HC was slightly higher in the processed tallow (0.6-0.7 mug/g) compared with natural tallow (0.2 mug/g). However, the content of beta-CE was considerably increased during processing, ranging from 0.8 to 3.4 mug/g, compared with 0.6 mug/g in the natural tallow. The general observation was that the content of beta-CE was influenced by temperature, duration and type of bleaching earth. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：185 / 188
页数：4
相关论文
共 50 条
  • [41] EFFECTS OF EXTRACTION AND FRACTIONATION PRESSURES ON SUPERCRITICAL EXTRACTION OF CHOLESTEROL FROM BEEF TALLOW
    CHAO, RR
    MULVANEY, SJ
    HUANG, HM
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1993, 70 (02) : 139 - 143
  • [42] Effects of Bleaching and Deodorization Processes of Beef Tallow on Cholesterol Removal by Lecithin Treatment
    Yavari, Aireza
    Heshmati, A.
    Hamedi, M.
    Haghbin, S.
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2010, 87 (01) : 109 - 114
  • [43] Effects of extraction and fractionation pressures on supercritical extraction of cholesterol from beef tallow
    Chao, Roy R., 1600, (70):
  • [44] Effect of processing and storage of Jameed on conjugated linoleic acid content and fat and cholesterol oxidation
    Al-Ismail, K. M.
    Herzallah, S. M.
    Humied, M. A.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (03) : 454 - 459
  • [45] Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications
    Liu, Yan
    Yang, Xuan
    Xiao, Fan
    Jie, Fan
    Zhang, Qinjun
    Liu, Yuqi
    Xiao, Hang
    Lu, Baiyi
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022, 21 (01): : 738 - 779
  • [46] Lysosomal destabilization during macrophage damage induced by cholesterol oxidation products
    Yuan, XM
    Li, W
    Brunk, UT
    Dalen, H
    Chang, YH
    Sevanian, A
    ATHEROSCLEROSIS, 1999, 144 : 47 - 47
  • [47] Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating
    Lee, H. W.
    Chien, J. T.
    Chen, B. H.
    FOOD CHEMISTRY, 2008, 108 (01) : 234 - 244
  • [48] Formation and Inhibition of Cholesterol Oxidation Products during Marinating of Pig Feet
    Chen, Y. C.
    Chien, J. T.
    Inbaraj, B. Stephen
    Chen, Bing Huei
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (01) : 173 - 179
  • [49] Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating
    Chien, JT
    Hsu, DJ
    Chen, BH
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (04) : 1486 - 1492
  • [50] Cholesterol oxidation in commercial samples of "pandoro" cake during the shelf life
    Caboni, MF
    Boselli, E
    Lercker, G
    INDUSTRIE ALIMENTARI, 2001, 40 (406): : 849 - +
12345