Abstract
Cholesterol oxides are reported to be cytotoxic, mutagenic and many be atherogenic. Cholestane triol and epoxide are particularly important and are studied qualitatively in ghee samples obtained from different sources. In home-made ghee, both cholesterol oxides are identified whereas in commercial ghees they are absent. It is also observed that subjecting butter to high temperatures causes cholesterol to be converted into a high content of cholesterol oxide in ghee. Thus, dietary exposure of these cholesterol oxides from home-made ghee might lead to adverse effects and be a risk factor for atherosclerosis.
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