CHOLESTEROL OXIDES IN AUSTRALIAN FOODS - IDENTIFICATION AND QUANTIFICATION

The cholesterol oxide content of a number of Australian foods was dete rmined by capillary gas-liquid chromatography. Among foods selected on the basis of cholesterol content and exposure to conditions known to enhance the oxidation of cholesterol, spray-dried egg powders containe d the highest levels of cholesterol oxides (31 to 113 mg/lOOg powder). Fresh eggs and eggs stored at 4 degrees C for six weeks were free of cholesterol oxides. In cooked eggs and two types of 'frozen dinners' t here was enhanced cholesterol oxide formation. Since cholesterol oxide s have been shown to be atherogenic in laboratory animals, further inv estigation into the levels of cholesterol oxides in Australian foods i s indicated.