Table 4 Effect of cooking and re-heating method on the cholesterol oxidation products (COPs) and ratio of COPs/cholesterol in chicken thigh at day 3
| Cooking/re-heating method1) | COPs (μg/100 g) | Total amount of COPs/cholesterol (%) |
| 7β-OH2) | 7-keto | 20α-OH | 25-OH | Triol | α-epoxide |
| Raw | nd3) | nd | nd | ndB | nd | nd | nd |
| PR/PR | 2.4±4.19 | nd | nd | ndB | 33.4±57.84 | 103.4±108.59 | 0.15±0.09 |
| PR/MW | nd | nd | nd | 12.9±22.39B | 87.9±152.17 | 50.6±87.61 | 0.16±0.18 |
| ST/ST | 6.0±5.21 | nd | nd | 192.9±167.12A | nd | 143.3±239.18 | 0.55±0.69 |
| ST/MW | nd | nd | nd | 82.8±97.33AB | 136.7±236.82 | 71.1±123.22 | 0.42±0.38 |
| OG/OG | 11.0±19.02 | nd | nd | 8.3±14.41B | 194.2±182.33 | 114.6±153.59 | 0.26±0.07 |
| OG/MW | nd | nd | nd | 15.0±25.97B | 160.1±160.41 | 120.3±208.37 | 0.24±0.08 |
| CG/CG | nd | nd | nd | 65.1±8.13B | nd | 78.8±136.48 | 0.07±0.06 |
| CG/MW | nd | nd | nd | 21.0±36.37B | 154.2±267.10 | 51.6±89.45 | 0.15±0.16 |
| MW/MW | 8.3±14.44 | nd | Nd | 13.4±23.14B | 98.2±170.03 | 65.6±87.78 | 0.16±0.15 |
1) Cooking and re-heating method: PR, pan roasting; MW, microwaving; ST, steaming; OG, oven grilling; CG, charcoal grilling.
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).