Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

•The presence of triacylglycerols slowed down cholesterol degradation at 180°C.•The presence and unsaturation degree of the lipid matrix delayed the COPs formation.•Significantly higher PV was found when cholesterol was heated in absence of TAG.•Both cholesterol and triacylglycerol degradation fit a...

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Veröffentlicht in:	Food chemistry 2013-12, Vol.141 (3), p.2757-2764
Hauptverfasser:	Ansorena, Diana, Barriuso, Blanca, Cardenia, Vladimiro, Astiasarán, Iciar, Lercker, Giovanni, Rodriguez-Estrada, Maria Teresa
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cholesterol Cholesterol - chemistry Food toxicology Hot Temperature Kinetics Medical sciences Molecular Structure Oxidation-Reduction Peroxides Thermoxidation Toxicology Triacylglycerols Triglycerides - chemistry Unsaturation degree
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