Comparative analysis of free/combined phytosterols--degradation and differential formation of oxidation products during heating of sunflower seed oil

Xu, Baocheng; You, Sicong; Zhang, Liangxiao; Ma, Fang; Zhang, Qi; Luo, Denglin; Li, Peiwu

doi:10.1016/j.lwt.2021.112966

Cited by 8 publications

(2 citation statements)

References 27 publications

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“…Then, the product was subjected to trimethylsilyl derivatization. Briefly, 10 mL of fraction was dried by nitrogen flow and incubated in 100 μL silylation reagent at 75 °C for 20 min . Silylated sterols (100 μL) were diluted with 900 μL of n -hexane.…”

Section: Methodsmentioning

confidence: 99%

An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of Oil

Yao,

Yuan,

Zheng

et al. 2024

J. Agric. Food Chem.

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Thermal stability and antioxidant ability of γ-oryzanol in oil have been widely studied. However, further research is needed to explore its thermal degradation products and degradation pathways. The thermal degradation products of γ-oryzanol in stripped soybean oil were identified and quantified by employing high-performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) during heating at 180 °C. The results revealed that γ-oryzanol undergoes ester bond cleavage to form trans-ferulic acid and free sterols, and trans-ferulic acid generated intermediate compound 4-vinylguaiacol, which ultimately generated vanillin. Analysis of kinetic and thermodynamic parameters revealed the thermal stability ranking of the four components of γ-oryzanol as follows: CampFA > CAFA > 24MCAFA > SitoFA. Furthermore, γ-oryzanol exhibited superior antioxidant activity at lower temperatures. The results of this study provide a theoretical basis for a better understanding of the thermal stability and antioxidant properties of γ-oryzanol in oil under thermal oxidation conditions.

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Section: Methodsmentioning

confidence: 99%

An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of Oil

Yao,

Yuan,

Zheng

et al. 2024

J. Agric. Food Chem.

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“…Free phytosterols in vegetable oils are more easily oxidized than combined phytosterols, and oxidized phytosterols have potential negative effects on human health [ 15 , 16 , 17 , 18 ]. In addition, due to the low oil solubility of free phytosterols, their practical effects on human health are hindered [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Analysis of Free/Combined Phytosterols in Rapeseed and Their Dynamic Changes during Microwave Pretreatment and Oil Processing

Liu

Wang

Xiao

et al. 2022

Foods

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Here, a simple, efficient, and rapid solid phase extraction-gas chromatography (SPE–GC) method was developed for the simultaneous analysis of free/combined phytosterols in rapeseed and their dynamic changes during microwave pretreatment and oil processing. First, by comparing different methods for extracting free/combined phytosterols from rapeseed and rapeseed cake, the Folch method was considered to be the optimal method and was selected in subsequent experiments. Subsequently, the extraction method was validated by determining the recoveries of standards (brassinosterol, campesterol, β-sitosterol and cholesteryl oleate) spiked in rapeseed and rapeseed oil samples, and the recoveries were in the range from 82.7% to 104.5% and 83.8% to 116.3%, respectively. The established method was applied to study the dynamic changes of the form and content of phytosterols in rapeseed and its products (rapeseed oil and cake) during rapeseed microwave pretreatment and the oil production process. Additionally, the results showed that more than 55% of the free/combined phytosterols in rapeseed were transferred to rapeseed oil during the oil processing, and this proportion will increase after microwave pretreatment of rapeseed. This work will provide analytical methods and data support for a comprehensive understanding of phytosterols in rapeseed and its products during oil processing.

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Chemical conversions of free phytosterols during the bleaching of corn oil

Bai

et al. 2023

Food Chemistry

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Comparative analysis of free/combined phytosterols--degradation and differential formation of oxidation products during heating of sunflower seed oil

Cited by 8 publications

References 27 publications

An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of Oil

An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of Oil

Simultaneous Analysis of Free/Combined Phytosterols in Rapeseed and Their Dynamic Changes during Microwave Pretreatment and Oil Processing

Chemical conversions of free phytosterols during the bleaching of corn oil

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