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Type: Artigo de periódico
Title: Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powder
Author: Mazalli, MR
Bragagnolo, N
Abstract: 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, 7 beta-hydroxycholesterol, 7 alpha-hydroxycholesterol, 5,6 alpha-epoxycholesterol, and 5,6 beta-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.
Subject: cholesterol oxides
fatty acids
egg powder
Country: EUA
Editor: Amer Chemical Soc
Citation: Journal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 55, n. 7, n. 2743, n. 2748, 2007.
Rights: fechado
Identifier DOI: 10.1021/jf063267b
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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