The formation of
cholesterol oxidation products (COPs) during heating in the presence of
stearylamine at 140 degrees C was analyzed by high-performance liquid chromatography (HPLC) and kinetically studied by use of nonlinear regression models. Results indicated that the COPs concentration increased with increasing heating time, and
stearylamine was shown to reduce both oxidation and degradation rates of
cholesterol. Without
stearylamine, the highest rate constant (per hour) was observed for epoxidation (545.4), followed by
free radical chain reaction (251.0), reduction (147.3),
dehydration (95.8), triol dehydrogenation (4.7), degradation (0.34), triol formation (0.31), and dehydrogenation (0.13). With
stearylamine, the epoxidation and
free radical chain reaction rates could be reduced by about 800- and 3.4-fold, respectively, and triol formation during oxidation could be completely inhibited. In addition, the reactions for reduction,
dehydration, degradation, and dehydrogenation could proceed slower in the presence of
stearylamine. The kinetic model developed in this study can be used to predict the inhibition of COPs formation by
stearylamine during heating of
cholesterol.