STORAGE, HEATING, AND TOCOPHEROLS AFFECT CHOLESTEROL OXIDE FORMATION IN FOOD OILS

The influence of fatty acid composition and tocopherol on cholesterol oxidation in fish, flax, sunflower, and palm oil to which cholesterol was added were examined during storage and heating. The contents of ch olesterol oxides in all oils increased (p < 0.05) during storage and h eating. Total cholesterol oxides in fish oil were higher (p < 0.05) th an that in vegetable oils. Addition of alpha-tocopherol to oils reduce d the concentration of cholesterol oxides in fish oil (p < 0.05) but n ot in vegetable oils. Palm oil was the most stable oil. These results suggest a relationship between fatty acid composition and cholesterol oxidation, particularly with respect to the polyunsaturated fatty acid content.