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Cholesterol autoxidation-current status

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Journal of the American Oil Chemists’ Society

Abstract

Several oxidation products of cholesterol have been reported to have biological activity in animals. Cholesterol oxidizes readily in solution, in aqueous dispersion and in foods when it is exposed to air, elevated temperatures, free radical initiators, light, or a combination of these. The main outline of the pathway for cholesterol oxidation is fairly well understood and involves initial formation of allylic hydroperoxides. HPLC and GC techniques are available for measuring the concentration of cholesterol oxides in animal-derived lipids. Biologically active cholesterol oxides have been reported to be present in egg products, dairy products, frying oils and other foods. Their concentration may be subject to process control.

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Presented in part at the AOCS meeting in Honolulu, Hawaii in May 1986.

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Maerker, G. Cholesterol autoxidation-current status. J Am Oil Chem Soc 64, 388–392 (1987). https://doi.org/10.1007/BF02549301

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  • DOI: https://doi.org/10.1007/BF02549301

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