Review on Chemical Analysis and Formation Mechanism of Cholesterol Oxidation Products

Abstract

Extensive studies have been carried out on the thermally induced food-borne toxicants in various food products. Their effects on human health have been investigated in many previous researches. Moreover, chemical and analytical approach, isolation, characterization and quantification of harmful compounds in food are well documented in Food Chemistry researches. This short review aims to give an overview on chemistry, qualitative and quantitative analyses, as well as their formation in food products. Establishment of a robust and reliable analytical method remains the foremost important requirement in the use of HPLC and/or GC.