Title page for ETD etd-01212005-144136

Type of Document Master's Thesis
Author Zhang, Ting
Author's Email Address tzhang1@lsu.edu
URN etd-01212005-144136
Title Cholesterol Oxidation in Roasted Salmon Fish with Different Cooking Oils
Degree Master of Science (M.S.)
Department Food Science
Advisory Committee
Advisor Name Title
Zhimin Xu Committee Chair
Jon W. Bell Committee Member
Witoon Prinyawiwatkul Committee Member
  • cooking oils
  • salmon
  • cholesterol oxidation
Date of Defense 2004-12-16
Availability unrestricted
The effects of plant source cooking oils on cholesterol oxidation during heating in cholesterol standard and salmon meat model were investigated. A GC-MS system was

used to identify and quantify of cholesterol and cholesterol oxidation products. The

capabilities of different plant source cooking oils in preventing cholesterol oxidation

were compared. Commercial plant oils used in this experiment included corn oil, canola

oil, olive oil, soybean oil, and rice bran oil. Two lab prepared crude soybean and rice

bran oils were also used in this study to evaluate their capabilities of preventing

cholesterol oxidation. The tocopherols and tocotrienols antioxidants in those oils were

measured by a HPLC system as well. In both cholesterol and salmon meat models, it was

found that the cholesterol level decreased with increasing heating temperature and time.

The cholesterol decreasing in the salmon meat model was not as fast as in the cholesterol

model. Ketocholesterol was the major cholesterol oxidation product in the two models.

Soybean oil had the highest capability in preventing cholesterol oxidation, while rice bran

oil had the lowest capability among these oils. The soybean oil had the highest alpha and

gamma-tocopherol levels, which were considered to be the major antioxidant components

of preventing cholesterol oxidation. The commercial oils had lower level of tocopherol

and tocotrienol than the lab prepared oil due to the loss of those antioxidants during oil

refining procedures. The different capacities between lab prepared soybean oil and rice

bran oil in salmon samples were not as significant as in cholesterol model since the

salmon meat may contain antioxidants in itself and reduce the total amount of cholesterol


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