Effect of processing conditions on the oxidation of cholesterol in ghee

Abstract

Abstract The cholesterol oxidation products (COP) in fat‐rich dairy products were identified and quantified. Fresh cream contained no COP whereas fresh butter contained trace levels of 7β‐hydroxy‐ and 5,6α‐epoxycholesterol. Low levels of various major COP were present in ghee (clarified butter fat). Intermittent heating and frying of ghee induced severe oxidation of cholesterol and a number of COP were detected by GC and TLC. Most atherogenic COP. viz 25‐hydroxycholesterol and cholestantriol, were formed more in intermittently heated ghee (8.1‐9.2% of the total COP) than in fried ghee samples (7.1 %).