Correction to Stability of Plant Sterols in Ingredients Used in Functional Foods

Abstract

Table 5: the title must be changed to "mg/100 g ingredient" and footnote a to "mg/100 g plant sterols".Page 3628, second to last paragraph, right column: change first sentence to "POPs contents from the ingredients analyzed are shown in Table 5. The total amount of POPs found ranged from 1.70 to 27.12 mg/100 g of ingredient or from 7.61 to 31.39 mg/ 100 g of PS."Page 3628, last paragraph, right column: change first sentence to "Among the eight ingredients tested, the percentage of oxidized relative to total β-sitosterol was <0.046%."Page 3630, next to last paragraph of text, left column: change third sentence to "In our samples, only ingredient 5 contains esterified PS and constitutes one of the samples with the lowest oxidation rate (10.8 mg POPs/100 g PS)".

Analysis of phytosterols and phytostanols in enriched dairy products by Fast gas chromatography with mass spectrometry

“…Reduction of analysis time is achieved by using a microbore capillary column, high inlet pressure and fast temperature program rates; these devices allow to obtain a higher resolution power to operate at higher speed and to preserve the same efficiency than a conventional GC instrument . To the best of our knowledge, no Fast GC–MS method has been developed for the analysis of all PS present in sterol‐enriched food , even though several researchers had focused on the study of PS stability in enriched food through the determination of their presence and the formation of phytosterol oxidation products. Alemany‐Costa et al.…”