Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient Storage

Equimolar amounts of butylated hydroxyanisole, ascorbyl palmitate or a tocopherol blend were added to liquid yolk and spray-dried. One-g samples were stored in the dark at ambient temperature for 36 mo, then evaluated using gas chromatography. The tocopherol blend and BHA inhibited 7-ketocholesterol...

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Bibliographic Details
Published in:Journal of food science 2002-10, Vol.67 (8), p.2857-2859
Main Authors: Brinkerhoff, B.E, Huber, K.C, Huber, C.S, Pike, O.A
Format: Article
Language:English
Subjects:
ambient temperature
antioxidant activity
Antioxidants
Biological and medical sciences
butylated hydroxyanisole
Cholesterol
cholesterol oxidation
Egg and egg product industries
egg yolk
Eggs
Food industries
Food preservation
Food science
Fundamental and applied biological sciences. Psychology
gas chromatography
long-term storage
Oxidation
spray-dried egg yolk
tocopherol
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Summary:Equimolar amounts of butylated hydroxyanisole, ascorbyl palmitate or a tocopherol blend were added to liquid yolk and spray-dried. One-g samples were stored in the dark at ambient temperature for 36 mo, then evaluated using gas chromatography. The tocopherol blend and BHA inhibited 7-ketocholesterol production. No significant differences were observed between the control and the various antioxidant treatments for the production of other cholesterol oxides. In contrast to the results of a previously conducted accelerated study, the added antioxidant levels were insufficient to significantly reduce cholesterol oxidation in spray-dried egg yolk held for an extended period of time, and additional means of inhibition may be required.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb08828.x