Effect of Microwave Heating on Phytosterol Oxidation

Leal-Castañeda, Everth Jimena; Inchingolo, Raffaella; Cardenia, Vladimiro; Hernández‐Becerra, Josafat A.; Romani, Santina; Rodríguez‐Estrada, Maria Teresa; Galindo, Hugo Sergio García

doi:10.1021/acs.jafc.5b00961

Cited by 26 publications

(17 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Oxidative changes caused by MW heating not only affect the triacylglycerols in the lipid fraction of foods. Other components, such as sterols, may also be affected as reported by Leal‐Castañeda et al , who observed an important decrease in the content of different phytosterols and the consequent increase of their oxidation products (POPs) during MW heating of different mixtures of triolein‐phytosterols.…”

Section: Introductionmentioning

confidence: 81%

Formation of cholesterol oxides in lipid medium during microwave heating

Leal-Castañeda

Hernández‐Becerra

Rodríguez‐Estrada³

et al. 2016

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Microwave (MW) heating of foods may cause the formation of cholesterol oxidation products (COPs). COPs formation depends on the conditions of MW heating and the composition of the food matrix. The aim of this work was to study the formation of major COPs from cholesterol incorporated into palm, extra virgin olive, soybean, or fish oils during MW heating, and to monitor changes in peroxide value and fatty acid (FA) profiles. Model systems composed of mixtures of cholesterol and oil (2.5 mg of cholesterol/g oil), were heated for 20 min in multimode (900 W), unimode MW (≈300 W) ovens, or convection oven at 180°C. Maximum total COPs contents largely varied (46.4–250.4 µg/g lipids), depending on the type of heating system and oil matrix. Multimode MW heating caused greater COPs formation than unimode MW. COPs formation trends in the conventional oven were similar to those of MW heating, except for fish oil. Results indicated that soybean oil, compared with the other oils tested, did not promote cholesterol oxidation during MW heating, while the opposite trend was observed for extra‐virgin olive oil and palm oil. FA profile and natural antioxidants influenced cholesterol and surrounding media oxidation during MW heating. Practical applications: This work explores the formation of oxysterols by microwave heating in model systems. This will help assess the possible risks for formation of these compounds during industrial and home cooking practices. Microwave (MW) heating of foods may cause formation of cholesterol oxidation products (COPs). In this work, a model system consisting of four types of edible oils with added cholesterol was employed and heated with three different forms (unimodal and multimodal MW, and conventional heating) for different time periods. Generation of COPs in all the model systems was monitored.

show abstract

Section: Introductionmentioning

confidence: 81%

Formation of cholesterol oxides in lipid medium during microwave heating

Leal-Castañeda

Hernández‐Becerra

Rodríguez‐Estrada³

et al. 2016

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Despite the fact that this method showed good recovery (98.7%) and repeatability (3.5 %, interday RSD), it used a common domestic microwave oven programmed at high potency (~350 W) without temperature control and these authors did not assay COPs nor evaluated artifact formation during saponification. On the other hand, Leal-Castañeda et al [11] showed that high power microwaves (1000 W, in a domestic multimodal equipment) can lead to phytosterol oxidation when heating time is higher than 6 min. Moreover, the use of domestic microwave oven is not recommended for analytical procedures using solvents because it does not have anti-explosion vessel safety features.…”

Section: Introductionmentioning

confidence: 99%

Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp

Souza

Mariutti

Bragagnolo

2017

The Journal of Steroid Biochemistry and Molecular Biology

View full text Add to dashboard Cite

“…As suggested by Kraljić et al () thermally‐induced disruption of rapeseeds internal structure leads to oil release from cells which comes into contact with phytosterols during microwaving and increases their extractability into the oil. Leal‐Castañeda et al () investigated the oxidative stability of phytosterols in two different model systems (phytosterol film and a mixture of phytosterols and triolein), MV heated from 1.5 to 30 min at 1,000 W. The authors found that no degradation change of phytosterols was noticed between 3 and 12 min of microwaving; moreover, phytosterol oxidation products formation, in both model systems, was observed after 12 min of MV heating.…”

Section: Resultsmentioning

confidence: 99%

Oxidation kinetics of rapeseed oil pressed from microwave pre-treated seeds during long-term storage

Rękas

Wroniak

2018

J Food Process Preserv

View full text Add to dashboard Cite

In this study oxidation kinetics of the rapeseed oils prepared from microwave (MV) pre‐treated seeds (2–10 min, 800 W) and stored for 12 months was examined. As a result of seeds MV pre‐treatment, degradation of monounsaturated and polyunsaturated fatty acids up to 16–17% and 30–42% was noticed. At the same time, induction period of the oils prepared from seeds microwaved for 10 min was 1.5‐ and 1.7‐times higher than that of the control oil. During storage, the increase of oil oxidative indices displayed first‐order reaction kinetic. Oils obtained from MV pre‐treated seeds showed significantly lower progress of oxidation, as the values of oxidation rate constant (k) for oxidation indices decreased with longer seeds exposure to MVs. Following 12 months of storage, the rate of the principal unsaturated fatty acids decrease ranged from 4.2 mg/100 g in the control oils to 4.1–2.3 mg/100 g in the oil samples pressed from MV pre‐treated seeds. Practical applications Over the last few years, thermal oilseeds pre‐treatment prior to further processing has gained a substantial interest. Oxidation is one of the major causes of edible oil quality deterioration. Although favorable effect of rapeseed MV pre‐treatment on the phytochemicals content has been confirmed in several studies, the impact of this pre‐processing method on the oxidative stability of the oil has not yet been fully examined. Thus, the accurate knowledge of the oxidation kinetics is essential to predict the quality changes that occur during storage.

show abstract

Effect of Microwave Heating on Phytosterol Oxidation

Cited by 26 publications

References 45 publications

Formation of cholesterol oxides in lipid medium during microwave heating

Formation of cholesterol oxides in lipid medium during microwave heating

Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp

Oxidation kinetics of rapeseed oil pressed from microwave pre-treated seeds during long-term storage

Contact Info

Product

Resources

About