Cholesterol oxidation in tallow during processing

Sammanfattning

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

Publicerad i

Food Chemistry
2003, volym: 83, nummer: 2, sidor: 185-188
Utgivare: ELSEVIER SCI LTD

SLU författare

• Dutta, Paresh

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

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

Permanent länk till denna sida (URI)

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