Nitrogen Oxide-Initiated Cholesterol Oxidation and Carotenoid Degradation in an Egg Lipid Model System

✍ Scribed by Lai, Shu-Mei; Gray, J Ian; Chen, Chenghsiung; Grulke, Eric A

• Book ID: 102648772
• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 708 KB
• Volume: 72
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199610)72:2<179::aid-jsfa635>3.0.co;2-q

✦ Synopsis

The influence of nitrogen oxide (NO,) concentrations on the oxidation of cholesterol and carotenoids in an egg lipid model system was investigated. The effects of dietary a-tocopherol supplementation on cholesterol and carotenoid stability in egg lipids were also evaluated. The rate constants for cholesterol oxidation and carotenoid degradation in egg lipids during storage at 40°C were affected by both the egg treatments and the level of exposure to NO, before storage. The presence of NO, greatly promoted the oxidation of cholesterol and carotenoids. Dietary supplementation with a-tocopherol greatly improved the stability of carotenoids and cholesterol in egg lipids exposed to NO,. The addition of carotenoids to egg lipids also protected cholesterol from N0,-initiated oxidation. The patterns of cholesterol oxidation and carotenoid loss in this lipid model system were similar to those in egg powders processed by the direct gasfired spray-dryer.