Re: Level of Oxidized Cholesterol in Various Foods

Fatty acid contents evolution and cholesterol oxides formation in
Brazilian sardines (Sardinella brasiliensis) as a result of frozen
storage followed by grilling. Sept 2007.

Brazilian sardines (Sardinella brasiliensis) are the main fishery
resource commercialized in Brazil. The traditional forms of storage
and cooking (frozen and grilling) and its relation to changes of the
fatty acids, cholesterol and cholesterol oxidation products (COP)
formation were evaluated. Fresh sardines presented an important
content of PUFA n-3 fatty acids (11.4±0.5 of eicosapentaenoic acid
(EPA) and 16.7±0.3 of docosahexaenoic acid (DHA), g/100 g of the oil),
that decreased significantly during processing, as well as the total
cholesterol amount, with concomitant formation of cholesterol oxides.
The cholesterol oxides determined in sardine samples were 19-
hydroxycholesterol, 22(S)-hydroxycholesterol, 24(S)-
hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol
and 7-ketocholesterol, being the main product the 19-
hydroxycholesterol. High variations of the total COP contents
(19.4±0.4-177.9±1.2 μg/g) was found during the experiment. Cholesterol
oxides levels showed a negative correlation (r0.84) with cholesterol,
DHA and EPA content by principal components analysis, whereas
cholesterol oxides levels increased while cholesterol, EPA and DHA
values decreased in sardines grilled or storage for 120 days.
.

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