Cholesterol oxidation in lard as affected by CLA during heating – A kinetic approach

Yen, T.Y.; Lu, Yasong; Inbaraj, Baskaran Stephen; Chen, Bing‐Huei

doi:10.1002/ejlt.201000405

Cited by 10 publications

(7 citation statements)

References 21 publications

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“…The protective effect of the lipid surrounding matrix to sterol oxidation was also described by Ansorena et al [18], using pure triacylglycerols, and by Yen and co-workers [37,38], who reported that cholesterol was oxidized more slowly within lard than alone.…”

Section: Surrounding Matrix Effectsupporting

confidence: 55%

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

et al. 2015

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The characteristics of the lipid matrix surrounding sterols exert a great influence in their thermal oxidation process. The objective of this work was to assess the oxidation susceptibility of equal amounts of cholesterol and stigmasterol within a sunflower oil lipid matrix (ratio 1:1:200) during heating (180 ºC, 0 to 180 min). Remaining percentage of sterols was determined and seven sterol oxidation products (SOPs) were analyzed for each type of sterol along the heating treatment. Evolution of the fatty acid profile and vitamin E content of the oil was also studied. Overall oxidation status of the model system was assessed by means of Peroxide Value (PV) and TBARS. PV remained constant from 30 min onwards and TBARS continued increasing along the whole heating treatment.Degradation of both cholesterol and stigmasterol fitted a first order curve (R 2 = 0.937 and 0.883, respectively), with very similar degradation constants (0.004 min -1 and 0.005 min -1 , respectively). However, higher concentrations of oxidation products were found from cholesterol (79 µg/mg) than from stigmasterol (53 µg/mg) at the end of the heating treatment. Profile of individual oxidation products was similar for both sterols, except for the fact that no 25-hydroxystigmasterol was detected. 7α-hydroxy and 7-ketoderivatives were the most abundant SOPs at the end of the treatment. PUFA and vitamin E suffered a significant degradation along the process, which was correlated to sterols oxidation.

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Section: Surrounding Matrix Effectsupporting

confidence: 55%

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

et al. 2015

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“…35 Moreover, triolein used as the in the model system may have also competed with PS for oxidation. Similar results were found when the influence of the degree of unsaturation of different TAGs on cholesterol oxidation was evaluated at 180°C in an conventional oven; 21 in this study, both the presence of TAGs and their unsaturation degrees inhibited cholesterol thermoxidation.…”

Section: Articlementioning

confidence: 99%

Effect of Microwave Heating on Phytosterol Oxidation

Leal-Castañeda

Inchingolo

Cardenia³

et al. 2015

J. Agric. Food Chem.

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The oxidative stability of phytosterols during microwave heating was evaluated. Two different model systems (a solid film made with a phytosterol mixture (PSF) and a liquid mixture of phytosterols and triolein (1:100, PS + TAG (triacylglycerol))) were heated for 1.5, 3, 6, 12, 20, and 30 min at 1000 W. PS degraded faster when they were microwaved alone than in the presence of TAG, following a first-order kinetic model. Up to 6 min, no phytosterol oxidation products (POPs) were generated in both systems. At 12 min of heating, the POP content reached a higher level in PSF (90.96 μg/mg of phytosterols) than in PS + TAG (22.66 μg/mg of phytosterols), but after 30 min of treatment, the opposite trend was observed. 7-Keto derivates were the most abundant POPs in both systems. The extent of phytosterol degradation depends on both the heating time and the surrounding medium, which can impact the quality and safety of the food product destined to microwave heating/cooking.

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“…Thus, a deeper understanding of the underlying mechanisms is enabled and kinetic curves can be easily determined. Consequently, a diversity of experimental approaches can be found, from fully modelled studies where only chemical standards are used as components of the experiments (14,15), to intermediate model systems, where chemical standards are mixed within foods (16)(17)(18). This paper aims to evaluate the effect of different factors involved in sterols oxidation, gathering recently published data from our research group (19)(20)(21)(22)(23)(24)(25).…”

Section: Introductionmentioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

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Highlights1-Heating sterols at 180 °C produced a high extent of oxidation.2-The presence and unsaturation degree of the surrounding lipids protected sterols from oxidation.3-Plant aqueous extracts protected cholesterol from oxidation.4-Greater amounts of campesterol-derived oxidation products were observed, followed by sitosterol, cholesterol and stigmasterol.5-In 5 out of 7 of our studies, 7-keto derivatives were the most abundant oxysterols formed. AbstractDietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.

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Cholesterol oxidation in lard as affected by CLA during heating – A kinetic approach

Cited by 10 publications

References 21 publications

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

Effect of Microwave Heating on Phytosterol Oxidation

Oxysterols formation: A review of a multifactorial process

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