ABSTRACT 5α‐Cholestan‐5,6α epoxy‐3β‐ol (cholesterol α‐oxide) and 5β‐cholestan‐5,6β‐epoxy‐3β‐ol (cholesterol β‐oxide) were isolated from freshly dehydrated commercial whole egg and yolk powders. The isolates were shown to have identical HPLC retention volumes to those of synthesized cholesterol α‐ and β‐oxides, respectively. Their mass (MS), nuclear magnetic resonance (NMR) and infrared (IR) spectra were also proven to be identical. Cholesterol oxides found in dehydrated egg products may have been formed during the commercial drying process since no oxides were found in fresh shell eggs nor in the egg samples lyophilized in the laboratory.
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Tsai et al. (1984) studied this question.
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