Cholesterol oxidation in tallow during processing

Abstract

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.

Keywords

bleaching; cholesterol oxidation products; COPs; deodorization; processing; tallow

Published in

Food Chemistry
2003, volume: 83, number: 2, pages: 185-188
Publisher: ELSEVIER SCI LTD

SLU Authors

• Dutta, Paresh

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/S0308-8146(03)00061-X

Permanent link to this page (URI)

https://res.slu.se/id/publ/1000