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Oxidation of cholesterol by heating

Oxidation of pure cholesterol during heating in an air oven at high temperature was studied. Cholesterol was virtually stable during heating at 100 o C for 24 h but was unstable at temperatures above 120 o C. In the heated cholesterol preparations, a number of oxidized derivatives were detected by a combination of thin-layer chromatography and capillary gas chromatography-mass spectrometry. Major oxidized sterols were 7α-hydroxycholesterol, 7β-hydroxycholesterol, 5α-epoxycholesterol, 5β-epoxycholesterol, cholestanetriol, and 7-ketocholesterol. Various oxidized cholesterol derivatives were produced during heating above 120 o C within a relatively short time. The composition of the oxidized product differed depending on temperature and time of heating