Oxidation of sitosterol and campesterol in foods upon cooking with liquid margarines without and with added plant sterol esters
| Autor: | María Menéndez-Carreño, Elke A. Trautwein, Hans-Gerd Janssen, Diny Knol, Raymond Baris, Yuguang Lin |
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| Přispěvatelé: | Supramolecular Separations (HIMS, FNWI) |
| Rok vydání: | 2017 |
| Předmět: |
Chromatography
Autoxidation Chemistry Campesterol 010401 analytical chemistry Phytosterols Esters 04 agricultural and veterinary sciences General Medicine Plant sterol 040401 food science 01 natural sciences Margarine Sitosterols 0104 chemical sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Vegetable oil Cholesterol Cooking Oxidation-Reduction Plant sterols Food Science Oxidation rate |
| Zdroj: | Food Chemistry, 241, 387-396. Elsevier |
| ISSN: | 1873-7072 0308-8146 |
| Popis: | Plant sterol (PS) oxidation products (POP) derived from sitosterol and campesterol were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS. POP were analyzed using a GC–MS method. PS liquid vs. control margarine resulted in a higher median POP content per food portion (1.35 mg, range 0.08–13.20 mg versus 0.23 mg, 0.06–0.90 mg), a lower PS oxidation rate (0.63 vs. 1.29%) and lower oxidation susceptibility of sitosterol vs. campesterol. POP formation was highest in shallow-fried potatoes with PS liquid margarine (64.44 mg per portion food plus residual fat). Mean relative abundances of epoxy-, 7-keto-, 7-hydroxy- and triol-PS derived from sitosterol and campesterol were 40.0, 34.4, 21.5 and 4.0% with control vs. 44.1, 23.8, 29.6 and 2.4% with PS liquid margarine. In conclusion, PS liquid margarine increased POP content in foods with a POP profile characterized by a higher ratio of epoxy- to 7-keto-derivatives. |
| Databáze: | OpenAIRE |
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