Abstract
ABSTRACTThe effect of exposure to fluorescent light on the oxidative stability of cholesterol in unpackaged butter was investigated. Oxidation of cholesterol in butter occurred, although the oxidation products were detectable only after prolonged exposure to light. Cholesterol oxides were more concentrated at the surface than throughout the entire butter block and were detectable after 8 days of exposure to light. 5‐Cholesten‐313, 7α‐diol and its 7β‐epimer, products of free radical attack on cholesterol, were detected among the oxidation products, along with a compound suspected to be 6‐cholesten‐3β, 5α‐diol. This latter compound is only known to form following singlet oxygen attack on cholesterol.
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