Mazalli Mônica Roberta, Bragagnolo Neura
Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, Sao Paulo, Brazil.
J Agric Food Chem. 2007 Apr 4;55(7):2743-8. doi: 10.1021/jf063267b. Epub 2007 Mar 10.
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.
研究了蛋粉储存对胆固醇氧化物形成及脂肪酸组成变化的影响。对两个商业品牌A和B在0时刻进行研究，然后分别每月研究一次，最长研究6个月和12个月。鉴定并定量了五种胆固醇氧化物（7-酮胆固醇、7β-羟基胆固醇、7α-羟基胆固醇、5,6α-环氧胆固醇和5,6β-环氧胆固醇），尽管胆固醇含量保持恒定，但储存期间其含量增加。储存期间多不饱和脂肪酸含量降低，而饱和脂肪酸、单不饱和脂肪酸和总脂质水平保持恒定。发现胆固醇氧化物和反式脂肪酸含量较高，这一事实令人担忧，因为这些化合物对健康有害，而蛋粉用于民众广泛消费的各种食品中，主要是婴儿食品。
