Table 3 Effect of cooking method on the cholesterol oxidation products (COPs) and ratio of COPs/cholesterol in chicken thigh at day 0
| Cooking method1) | COPs (μg/100 g) | Total amount of COPs/cholesterol (%) |
| 7β-OH2) | 7-keto | 20α-OH | 25-OH | Triol | α-epoxide |
| Raw | nd3) | nd | 3.7±16.87 | nd B | 3.2±0.06 | 79.3±207.31 | 0.20±0.09 |
| PR | nd | nd | nd | nd B | nd | 172.5±150.23 | 0.17±0.15 |
| ST | nd | nd | 4.4±7.56 | nd B | 24.8±32.58 | 176.6±152.94 | 0.13±0.08 |
| OG | 7.0±12.04 | nd | 3.8±6.50 | nd B | nd | 169.5±147.00 | 0.12±0.10 |
| CG | nd | nd | nd | 65.1±8.13A | nd | 78.8±136.48 | 0.09±0.07 |
| MW | nd | nd | nd | nd B | nd | 131.3±125.96 | 0.09±0.09 |
1) Cooking method: PR, pan roasting; ST, steaming; OG, oven grilling; CG, charcoal grilling; MW, microwaving.
2) Abbreviation: 7β-OH, 7β-hydroxycholesterol; 7-keto, 7-ketocholesterol; 20α-OH, 20α-hydroxycholesterol; 25-OH, 25-hydroxycholesterol; triol, cholestane-3β, 5α, 6β-triol; α-epoxide, cholesterol-5α and 6α-epoxide.
3) nd=not detected.
A,B Means±SE with different superscript in the same column differ significantly (p<0.05).