Artifactual oxidation of cholesterol during the analysis of cholesterol oxidation products: protective effect of antioxidants.
To study the influence of the addition of various antioxidants and their combinations on the artifactual oxidation of cholesterol during analysis, 2 factorial experiments were performed in duplicate. In the first experiment, 2 amounts of the following antioxidants were assayed: ethylenediaminetetraacetic acid (EDTA) disodium salt (0 and 1 mg), pyrogallol (0 and 600 microg), and butylated hydroxytoluene (BHT; 0 and 600 microg); in the second, EDTA disodium salt (0 and 1 mg), ascorbyl palmitate (0 and 600 microg), and BHT (0 and 600 microg). Under low oxidative conditions of dim light, evaporation of solvents at low temperatures, and cold saponification in darkness under nitrogen atmosphere, the addition of antioxidants showed no further protective effect. Furthermore, the presence of ascorbyl palmitate significantly increased the formation of cholesterol-5beta,6beta-epoxide, and 7beta-hydroxycholesterol.
Guardiola
Francesc
F
University of Barcelona, Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, Av. Joan XXIII s/n, 08028 Barcelona, Spain. mlucia@iq.unesp.br
Garcia-Cruset
Sandra
S
Bou
Ricard
R
Codony
Rafael
R
D000975:Antioxidants / Q000494:pharmacology*; D002784:Cholesterol / Q000378:metabolism*; D010084:Oxidation-Reduction
D000975:Antioxidants; D002784:Cholesterol