title: Cholesterol transformations during heat treatment.
abstract: The aim of the study was to characterise products of cholesterol standard changes during thermal processing. Cholesterol was heated at 120°C, 150°C, 180°C and 220°C from 30 to 180 min. The highest losses of cholesterol content were found during thermal processing at 220°C, whereas the highest content of cholesterol oxidation products was observed at temperature of 150°C. The production of volatile compounds was stimulated by the increase of temperature. Treatment of cholesterol at higher temperatures i.e. 180°C and 220°C led to the formation of polymers and other products e.g. cholestadienes and fragmented cholesterol molecules. Further studies are required to identify the structure of cholesterol oligomers and to establish volatile compounds, which are markers of cholesterol transformations, mainly oxidation.
authors.affiliation: Warsaw University of Life Science, Faculty of Food Sciences, Nowoursynowska Str. 159, 02-776 Warsaw, Poland. Electronic address: dorota_derewiaka@sggw.pl.
authors.forename: D
authors.initials: D
authors.lastname: Derewiaka
authors.affiliation: Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Department of Lipid Biochemistry, Pawińskiego 5a, 02-106 Warszawa, Poland.
authors.forename: E
authors.initials: E
authors.lastname: Molińska née Sosińska
mesh_terms: D002784:Cholesterol / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D006358:Hot Temperature; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry; D011108:Polymers / Q000737:chemistry; D013261:Sterols / Q000737:chemistry; D013696:Temperature
chemical_list: D011108:Polymers; D013261:Sterols; D002784:Cholesterol; D010100:Oxygen
keywords: Cholestadienes; Cholesterol degradation; Fragmented cholesterol molecules; Oxysterols; Polymers; Volatile compounds