Kinetic studies of cholesterol oxidation as inhibited by stearylamine during heating.
The formation of cholesterol oxidation products (COPs) during heating in the presence of stearylamine at 140 degrees C was analyzed by high-performance liquid chromatography (HPLC) and kinetically studied by use of nonlinear regression models. Results indicated that the COPs concentration increased with increasing heating time, and stearylamine was shown to reduce both oxidation and degradation rates of cholesterol. Without stearylamine, the highest rate constant (per hour) was observed for epoxidation (545.4), followed by free radical chain reaction (251.0), reduction (147.3), dehydration (95.8), triol dehydrogenation (4.7), degradation (0.34), triol formation (0.31), and dehydrogenation (0.13). With stearylamine, the epoxidation and free radical chain reaction rates could be reduced by about 800- and 3.4-fold, respectively, and triol formation during oxidation could be completely inhibited. In addition, the reactions for reduction, dehydration, degradation, and dehydrogenation could proceed slower in the presence of stearylamine. The kinetic model developed in this study can be used to predict the inhibition of COPs formation by stearylamine during heating of cholesterol.
Chien
John-Tung
JT
Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan 242, Republic of China.
Huang
Dong-Yong
DY
Chen
Bing-Huei
BH
D000588:Amines / Q000494:pharmacology*; D002784:Cholesterol / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005609:Free Radicals / Q000737:chemistry; D006358:Hot Temperature; D007700:Kinetics; D008433:Mathematics; D010084:Oxidation-Reduction
D000588:Amines; D005609:Free Radicals; D002784:Cholesterol; C009317:stearylamine