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Effect of Eleven Antioxidants in Inhibiting Thermal Oxidation of Cholesterol

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Eleven antioxidants including nine phenolic compounds (rutin, quercetin, hesperidin, hesperetin, naringin, naringenin, chlorogenic acid, caffeic acid, ferulic acid), vitamin E (α-tocopherol), and butylated hydroxytoluene (BHT) were selected to investigate their inhibitory effects on thermal oxidation of cholesterol in air and lard. The results indicated that the unoxidized cholesterol decreased with heating time whilst cholesterol oxidation products (COPs) increased with heating time. The major COPs produced were 7α-hydroxycholesterol, 7β-hydroxycholesterol, 5,6β-epoxycholesterol, 5,6α-epoxycholesterol, and 7-ketocholesterol. When cholesterol was heated in air for an hour, rutin, quercetin, chlorogenic acid, and caffeic acid showed a strong inhibitory effect. When cholesterol was heated in lard, caffeic acid, quercetin, and chlorogenic acid demonstrated inhibitory action during the initial 0.5 h (p < 0.05), with caffeic acid being the best inhibitor. Hesperetin, naringenin, caffeic acid, ferulic acid, vitamin E, and BHT could decrease the peroxide value during the initial 0.5 and 1 h (p < 0.05) in lard. It seemed that 200 ppm antioxidant could not obviously retard the long-term oxidation of cholesterol and lard under high temperature, but caffeic acid, quercetin, and chlorogenic acid displayed great untapped potential to prevent thermal oxidation of cholesterol 0.5 h at least. For the sake of health and flavor, fast stir-frying over a high flame is recommended. If baking or deep fat frying food in oil, it is best to limit cooking time to within 0.5 h.

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Abbreviations

AAPH:

2,2-Azobis(2-amidinopropane) dihydrochloride

ABTS:

2,2′-Azinobis(3-ethylbenzothiazoline-6-sulfonate)

BHT:

Butylated hydroxytoluene

COPs:

Cholesterol oxidation products

DPPH:

2,2-Diphenyl-1-picrylhydrazyl radical

FRAP:

Ferric reducing antioxidant power

POV:

Peroxide value

ORAC:

Oxygen radical absorbing capacity

PCL:

Photochemiluminescence

TBARS:

Thiobarbituric acid reactive substances

TMS:

Trimethylsilyl

TPTZ:

2,4,6-Tris(2-pyridyl)-s-triazine

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Acknowledgments

Project supported by the National Natural Science Foundation of China (31201304), Postdoctoral Science Foundation of China (2013M541787), and Postdoctoral Science Foundation of Zhejiang Province (BSH1301025).

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Authors and Affiliations

  1. Department of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China

    Guihua Xu & Gongling Zhao

  2. Zhejiang Key Laboratory for Agro-Food Processing, School of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China

    Guihua Xu, Donghong Liu, Shiguo Chen, Jun Wang & Xingqian Ye

Authors
  1. Guihua Xu
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  2. Donghong Liu
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  3. Gongling Zhao
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  4. Shiguo Chen
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  5. Jun Wang
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  6. Xingqian Ye
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Correspondence to Guihua Xu or Xingqian Ye.

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Xu, G., Liu, D., Zhao, G. et al. Effect of Eleven Antioxidants in Inhibiting Thermal Oxidation of Cholesterol. J Am Oil Chem Soc 93, 215–225 (2016). https://doi.org/10.1007/s11746-015-2757-6

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  • DOI: https://doi.org/10.1007/s11746-015-2757-6

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