Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Autor:	Guiyun Tang, Yanlan Bi, Jingnan Chen, Dami Li, Wei Liu, Jinfen Zhou
Rok vydání:	2020
Předmět:	endocrine system Soybean Germ Pharmaceutical Science chemistry.chemical_element 01 natural sciences Oxygen Gas Chromatography-Mass Spectrometry Article Analytical Chemistry lcsh:QD241-441 0404 agricultural biotechnology lcsh:Organic chemistry phytosterols oxidation products Drug Discovery Food science Physical and Theoretical Chemistry Thermal oxidation Chemistry fungi 010401 analytical chemistry Organic Chemistry Temperature Phytosterols food and beverages 04 agricultural and veterinary sciences Lipids 040401 food science Soybean Oil 0104 chemical sciences Chemistry (miscellaneous) Molecular Medicine Soybeans soybean germ phytosterols Oxidation-Reduction thermal-oxidation stability Loss rate lipids medium Olive oil
Zdroj:	Molecules Volume 25 Issue 18 Molecules, Vol 25, Iss 4079, p 4079 (2020)
ISSN:	1420-3049
DOI:	10.3390/molecules25184079
Popis:	The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 ° C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 ° C), SGPs&rsquo oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 ° C, the formation of SGPs&rsquo oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fd540b1c111d66237b6bdf9ab9ffa9a https://doi.org/10.3390/molecules25184079 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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