Abstract
The influence of nitrogen oxide (NO x ) concentrations on the oxidation of cholesterol and carotenoids in an egg lipid model system was investigated. The effects of dietary α-tocopherol supplementation on cholesterol and carotenoid stability in egg lipids were also evaluated. The rate constants for cholesterol oxidation and carotenoid degradation in egg lipids during storage at 40°C were affected by both the egg treatments and the level of exposure to NO x before storage. The presence of NO greatly promoted the oxidation of cholesterol and carotenoids. Dietary supplementation with α-tocopherol greatly improved the stability of carotenoids and cholesterol in egg lipids exposed to NO x . The addition of carotenoids to egg lipids also protected cholesterol from NO x -initiated oxidation. The patterns of cholesterol oxidation and carotenoid loss in this lipid model system were similar to those in egg powders processed by the direct gas-fired spray-dryer.
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