Three model systems were designed to monitor the oxidative stability of cholesterol in different lipid environments. The cholesterol moiety of cholesteryl linoleate oxidized to a greater extent than that of cholesteryl stearate and free cholesterol. Cholesterol oxidized when dispersed with either phosphatidyl choline or adipose tissue, further demonstrating that cholesterol oxidation is affected by the surrounding lipid environment. Oxidation of cholesterol in muscle tissue was also affected by the membrane environment. Vitamin E supplementation of veal calves improved the oxidative stability of muscle lipids and cholesterol. Comparison was made of the oxidative stability of retail beef lipids, including cholesterol, with the oxidative stability of veal lipids and cholesterol. The results supported the hypothesis that if initiation of lipid oxidation occurs in the muscle membranes, the fat content of the meat should not influence the stability of the lipids to initial oxidation.
ASJC Scopus subject areas
- Food Science