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Effects of Riboflavin and Fatty Acid Methyl Esters on Cholesterol Oxidation during Illumination

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    Effects of Riboflavin and Fatty Acid Methyl Esters on Cholesterol Oxidation during Illumination
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    Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan 242
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2002, 50, 12, 3572–3578
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    https://doi.org/10.1021/jf020003q
    Published May 10, 2002
    Copyright © 2002 American Chemical Society
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    Abstract

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    The effect of riboflavin or fatty acid methyl esters on cholesterol photooxidation was studied. Samples containing cholesterol, either alone or in combination with riboflavin or fatty acid methyl esters, were illuminated at 25 °C in an incubator for 28 days. The various cholesterol oxidation products (COPs) and cholesterol were analyzed by gas chromatography−mass spectrometry (GC−MS), and riboflavin was determined by HPLC. Results showed that the presence of riboflavin or fatty acid methyl esters facilitated production of COPs and degradation of cholesterol, and the degradation fits a first-order model. The COPs formed during light storage included 7α-OH, 7β-OH, 7-keto, 3,5-cholestadien-7-one, 5,6α-EP, and 5,6β-EP. The addition of riboflavin caused formation of 3,5-cholestadien-7-one through dehydration of 7-keto, whereas in the presence of docosahexaenoic acid methyl ester, the formation of 5,6α-EP or 5,6β-EP was favored. Riboflavin was more effective for generation of COPs than fatty acid methyl esters.

    Keywords: Riboflavin; fatty acid methyl ester; cholesterol photooxidation; GC−MS

    Copyright © 2002 American Chemical Society

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    24. Robert Sieber. Oxidised cholesterol in milk and dairy products. International Dairy Journal 2005, 15 (3) , 191-206. https://doi.org/10.1016/j.idairyj.2004.07.013
    25. J.-T. Chien, Y.F. Lu, P.C. Hu, B.H. Chen. Cholesterol photooxidation as affected by combination of riboflavin and fatty acid methyl esters. Food Chemistry 2003, 81 (3) , 421-431. https://doi.org/10.1016/S0308-8146(02)00472-7
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2002, 50, 12, 3572–3578
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf020003q
    Published May 10, 2002
    Copyright © 2002 American Chemical Society
    Request reuse permissions

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