Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powder.
The effect of the storage of egg powder on cholesterol oxide formation and alterations in the fatty acid composition was studied. Two commercial brands, A and B, were studied at 0 time and then monthly for up to 6 and 12 months, respectively. Five cholesterol oxides were identified and quantified (7-ketocholesterol, 7beta-hydroxycholesterol, 7alpha-hydroxycholesterol, 5,6alpha-epoxycholesterol, and 5,6beta-epoxycholesterol), the amounts of which increased during storage, although the cholesterol contents remained constant. The polyunsaturated fatty acid contents reduced during storage, whereas the levels of saturated and monounsaturated fatty acids and total lipids remained constant. High cholesterol oxide and trans fatty acid contents were found, a fact of concern because these compounds are hazardous to health, and egg powder is used in various food products widely consumed by the population, principally by infants.
Mazalli
Mônica Roberta
MR
Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, Sao Paulo, Brazil.
Bragagnolo
Neura
N
D002784:Cholesterol / Q000032:analysis* / Q000737:chemistry; D004531:Eggs / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005519:Food Preservation; D008055:Lipids / Q000032:analysis; D010084:Oxidation-Reduction; D010087:Oxides / Q000032:analysis*
D005227:Fatty Acids; D008055:Lipids; D010087:Oxides; D002784:Cholesterol