Influence of Microwaving and Conventional Heating of Milk on Cholesterol Contents and Cholesterol Oxides Formation
DOI:
https://doi.org/10.3923/pjn.2005.85.88Keywords:
Gas chromatography, microwave, 7-ketocholesterol, cholesterol oxidation productsAbstract
The effect of Microwaving and heating treatments (pasteurization and boiling) of milk on cholesterol content and cholesterol oxides formation were studied and evaluated. The 7-ketocholesterol were not detected (ND) in all raw milk samples. On the contrary, heating milk led to formation of cholesterol oxidation products (COPs), mostly, 7- ketocholesterol in different quantities. UHT milk prepared from milk powder heated at 140±1.0oC for 4 sec was found to have the highest value of 7-ketocholesterol (80.97ugg-1), followed by microwave heated milk for 5 min (50.29ugg-1), whereas the lowest value was in milk pasteurized at 85±1.0oC for 16 sec (2.163 ugg-1).
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