Oxidative stability of phytosterols in some food applications

Soupas, Laura; Huikko, Laura; Lampi, Anna‐Maija; Piironen, Vieno

doi:10.1007/s00217-005-0031-0

Cited by 45 publications

(55 citation statements)

References 24 publications

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“…It is due to the fact that although the applied process parameters caused the greatest losses of sterols, the appropriate conditions of storage inhibited further degradation of these compounds. Soupas et al (2006) studied changes occuring in phytosterol in phytosterol-enriched foods during processing (spray-drying at 165-192°C) and storage by analyzing the formation of major secondary oxidation products and contents of unoxidized phytosterols. In their experiment, phytosterols in microcrystalline suspensions in different fats/oils were stable at 4°C over a 12-month storage period.…”

Section: Bioactive Compound Content In Encapsulated Pumpkin Seed Oilmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

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In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

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Section: Bioactive Compound Content In Encapsulated Pumpkin Seed Oilmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

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“…The elution order of internal standard (5 -cholestane) and sterol was as follows (molecular ion peaks are given in parenthesis): 5 -cholestane (m/z 217 characteristic ion), cholesterol TMS (m/z 368), brassicasterol TMS (m/z 470), campesterol TMS (m/z 472), stigmasterol TMS (m/z 486) and -sitosterol (m/z 366). Internal standard method was used for quantiWcation of particular sterols [11]. It was assumed that all studied compounds gave the same chromatographic signal, so GC Table 1 Composition and nutrition information on the packaging of the products response factors were set on 1.…”

Section: Gc-ms Analysis Of Sterolsmentioning

confidence: 99%

Phytosterol oxides content in selected thermally processed products

Derewiaka

Obiedziński

2012

Eur Food Res Technol

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Heat treatments are very popular methods of food preparation in European countries. Phytosterol present in foodstuVs undergoes oxidative changes during heat treatment, and phytosterol oxides (e.g., 7 -, 7 -hydroxysterol, 5 ,6 -, 5 ,6 -epoxysterol, 7-ketosterol and triol) are formed. Phytosterol oxidation products (POPs) have been associated with cytotoxic and pro-apoptotic eVects in humans. On the other hand, several studies conducted on animals revealed that some phytosterol oxides lower serum triacyglycerol and blood glucose levels. The aim of this study was to evaluate the eVect of heat treatment on formation of phytosterol oxidation products in selected foodstuVs. The following products were taken into considerations: minced meat (pork and beef), frozen French fries, frozen Wsh Wllets, frozen Wsh products (e.g., Wsh sticks), wheat and egg noodles. Sterols and POPs content was evaluated by GC-MS working in total and selected ion monitoring modes. The phytosterol oxidation rate was higher in French fries and Wsh Wllets (0.20-1.69% of total phytosterol content) than in noodles, minced meats and readymade Wsh products (in 0.04-0.36% range). Method of POPs determination using GC-MS is reported in this study. Results of this study show also that products of the animal origin might be considered as sources of the phytosterol oxides in the human diet.

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“…Corn oil is the richest in these compounds, followed by rapeseed oil with a slightly lower content; much lower contents of phytosterols are recorded in soybean and sunflower oils, while the lowest are found in palm oil and olive oil. In some oils, such as, e.g., rice bran oil and wheat germ oil, the phytosterol content may amount to as much as 3200 mg/100 g of oil [14][15][16]. However, the contents of plant sterols in oils and in foodstuffs produced with their addition (margarines, mayonnaise) depend on many factors.…”

Section: Introductionmentioning

confidence: 99%

Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating

Kmiecik

Korczak

Rudzińska

et al. 2009

Euro J Lipid Sci & Tech

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Antioxidants are substances that can reduce negative changes in fat. Many antioxidants are very effective during storage, but during heating they lose their properties. It is very important to find antioxidants that will be stable at high temperatures and protect fat throughout the entire frying process. The aim of this study was to estimate the effect of natural and synthetic antioxidants on changes in phytosterols of rapeseed oil during heating. Oil with antioxidants was heated at 180 7C for 4 h in a Rancimat ® and in an Oxidograph ® . Ethanol extract of rosemary, ethanol extract of green tea, and BHT were used in the study. The contents of phytosterols (sitosterol, campesterol, avenasterol, brassicasterol, stigmasterol) and oxyphytosterols (7a-and 7b-hydroxysterol, 5a,6a-and 5b,6b-epoxysterol, 7-ketosterol and triols) were estimated by gas chromatography. In all samples with antioxidants, a lower decrease of phytosterols and a lower increase of total oxyphytosterols were observed in comparison with the control sample (without antioxidant). The antioxidant effect depends on the type of the antioxidant and the heating conditions. The best results were observed in samples with natural antioxidants. BHT was a substance that protected phytosterols as well, but not as effectively as the other antioxidants.

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Oxidative stability of phytosterols in some food applications

Cited by 45 publications

References 24 publications

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Phytosterol oxides content in selected thermally processed products

Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating

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