caa a22 4500 46579632X CHVBK 20180323112038.0 cr unu---uuuuu 170327e19901201xx s 000 0 eng 10.1007/BF02541850 doi (NATIONALLICENCE)springer-10.1007/BF02541850 Cholesterol oxidation in heated lard enriched with two levels of cholesterol [Elektronische Daten] [Pearlly Yan, Pamela White] Cholesterol oxidation in lard containing two levels of added cholesterol was monitored using capillary gaschromatography. Loss of cholesterol and formation of cholesterol oxidation products (COPs) were measured. Lard samples with 10 times (Test I) and 2 times (Test II) the amount of cholesterol originally found in each batch of lard were heated at 180°C for 10 hr a day for 240 and 160 hr, respectively. Cholesterol steadily decreased throughout the heating period in both tests. Cholesterol loss followed a first-order reaction rate, with a rate constant (k) of −1.18×10−3 h−1 for Test I and −9.45×10−3 h−1 for Test II. The COPs accumulated during both heating tests. But the amount of COPs formed did not total the amount of cholesterol lost. During heating, thermal degradation of cholesterol likely occurred, and those products were not detected. During cooling, hydroperoxides formed, which further oxidized into the COPs that were detected. The 7-ketocholesterol and 5α,6α-epoxycholesterol were the predominant COPs formed. The isomeric 7α-and 7β-hydroxycholesterols also accumulated in the heating tests. The 3β,5α,6β-cholestantriol was found in very small amounts and the 25-hydroxycholesterol was not detected. American Oil Chemists' Society (AOCS), 1990 Cholesterol oxidation nationallicence oxidized sterols nationallicence sterol oxidation nationallicence Yan Pearlly Food Science and Human Nutrition Department, Iowa State University, 206 Dairy Industry Building, 50011, Ames, IA aut White Pamela Food Science and Human Nutrition Department, Iowa State University, 206 Dairy Industry Building, 50011, Ames, IA aut Journal of the American Oil Chemists' Society Springer-Verlag 67/12(1990-12-01), 927-931 0003-021X 67:12<927 1990 67 11746 https://doi.org/10.1007/BF02541850 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02541850 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yan Pearlly Food Science and Human Nutrition Department, Iowa State University, 206 Dairy Industry Building, 50011, Ames, IA aut NATIONALLICENCE 700 1- White Pamela Food Science and Human Nutrition Department, Iowa State University, 206 Dairy Industry Building, 50011, Ames, IA aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/12(1990-12-01), 927-931 0003-021X 67:12<927 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer