Influence of Cholesterol on the Deterioration of Oil, and Decomposition of Cholesterol Migrating in Frying Oil.
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- KAJIMOTO Goro
- Faculty of Nutrition, Kobe Gakuin University
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- KANOMI Yuki
- Faculty of Nutrition, Kobe Gakuin University
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- TSUSHIMA Yuko
- Faculty of Nutrition, Kobe Gakuin University
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- KAMATA Yasuharu
- Faculty of Nutrition, Kobe Gakuin University
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- YOSHIDA Hiromi
- Faculty of Nutrition, Kobe Gakuin University
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- SHIBAHARA Akira
- Faculty of Nutrition, Kobe Gakuin University
Bibliographic Information
- Other Title
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- 揚げ油へ移行したコレステロールの分解と油脂の変質に及ぼす影響
- アゲアブラ エ イコウシタ コレステロール ノ ブンカイ ト ユシ ノ ヘンシ
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Abstract
Tanthu (dánjuan) was fried with soybean oil, and the amounts of cholesterol that migrated into the frying oil from the Tanthu were measured by preparative thin-layer chromatography and gas chromatography. Model experiments on the decomposition of cholesterol in oil and the influence of cholesterol on the deterioration of oil were carried out. Methyl esters of fatty acids and soybean oil (20g) with (0.1% added) or without cholesterol were heated in glass tubes (2.7x20cm) at 180°C. The amounts of unsaponifiable materials and cholesterol in frying oil increased in accordance with the frequency of frying. The degree of decomposition of cholesterol during heating was higher in linoleate than in oleate and soybean oil. Addition of cholesterol had no preventive effect on the deterioration of methyl esters of fatty acids and oil.
Journal
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- Nippon Eiyo Shokuryo Gakkaishi
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Nippon Eiyo Shokuryo Gakkaishi 46 (2), 167-173, 1993
Japan Society of Nutrition and Food Science
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Details 詳細情報について
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- CRID
- 1390282681269570688
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- NII Article ID
- 130000853599
- 10006146398
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- NII Book ID
- AN00311992
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- ISSN
- 18832849
- 02873516
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- NDL BIB ID
- 3830290
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed