Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the L-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.