Phytosterol oxidation in oil-in-water emulsions and bulk oil

Cercaci, Luisito; Rodríguez‐Estrada, Maria Teresa; Lercker, Giovanni; Decker, Eric A.

doi:10.1016/j.foodchem.2006.05.010

Cited by 103 publications

(73 citation statements)

References 28 publications

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“…Cercaci et al (8) pointed out that the order of susceptibility to oxidation was stigmasterol > cholesterol > -sitosterol in oil in water emulsions, due to their differences in their surface activity. In milk-based infant foods, the extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and -sitosterol (1.4%) (49).…”

Section: Resultsmentioning

confidence: 99%

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Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

Menéndez-Carreño

Ansorena

Astiasarán

2008

J. Agric. Food Chem.

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Commercially available phytosterol-enriched milk was subjected to usual and drastic heating conditions to evaluate the stability of the sterols at different treatments. Products showed 422.2 mg of phytosterols/ 100 g of milk and 132 µg of sterol oxidation products (SOPs)/g of fat (277 µg of SOPs/100 g of milk). Schaal oven conditions (24 h/65°C, equivalent to 1 month of storage at room temperature) reduced the phytosterol content by only 4%. Drastic heating treatments (2 min of microwave heating at 900 W or 15 min of electrical heating at 90°C) led to a 60% decrease of total phytosterol content, with a significant increase of TBARs. The oxysterol amount under those conditions (which was higher in microwave-treated samples) was lower than expected, probably because of the degradation of the oxidation products. Usual heating conditions (1.5 min of microwaves) maintained phytosterol content on physiologically active values (301 mg/100 g of milk) with oxidation percentages around 0.12-0.40% for phytosterols and 1.13% for cholesterol.

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Section: Resultsmentioning

confidence: 99%

“…Furthermore, Cercaci et al (8) showed that phytosterols are more prone to oxidation in oil in water emulsions than in bulk fat systems, as the oxidative stress is high in the emulsion droplets.…”

Section: Introductionmentioning

confidence: 99%

Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

Menéndez-Carreño

Ansorena

Astiasarán

2008

J. Agric. Food Chem.

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“…In addition, 7-keto derivative was the major POP in emulsified spreads (Conchillo et al 2005). Thus, it was concluded that 7-keto derivatives represent a simple, reliable marker of the extent of PS oxidation in food (Cercaci et al 2007). Although the distribution of POP may depend on the oxidation phase/status as well (Kemmo et al 2005), the 7-keto derivatives were the most abundant oxides.…”

Section: Impact Of Frying On the Total Amount Of Psmentioning

confidence: 98%

Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries

Ramadan

2015

J Food Sci Technol

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Fried foods, both deep-fried and pan-fried, are enjoyed by people worldwide. Frying is one of the main factors leading to formation of phytosterols (PS) oxidation products (POP) in vegetable oils. The aim of this study was to measure the oxidation of β-sitosterol (24α-ethyl-5-cholesten-3β-ol) and campesterol (24α-methyl-5-cholesten-3β-ol) in commercial sunflower oil (SFO) during deepand pan-frying of French fries for different periods (30, 60, 120 and 240 min). The total amount of PS in SFO was 4732 μg/g, wherein the major PS were β-sitosterol and campesterol. The results of POP were confirmed by the GC-MS analysis that monitored the formation of oxides during frying. Upon frying, total PS content decreased whereas the highest decrease was measured after 240 min of frying. The oxidative stability (OS) of different sitosterol and campesterol during both frying methods was evaluated. In general, pan frying resulted in more PS oxidation than deep frying. β-Sitosterol oxides predominated while campesterol oxides were formed to a lesser extent. 7-Ketositosterol, followed by 7β-hydroxysitosterol, 5,6-epoxy derivatives and 7α-hydroxysitosterol were the main POP induced during frying. The proportion of 7-keto derivatives decreased during frying while the proportion of 7β-hydroxy derivatives increased. The formation of POP might be a limiting factor for frying in SFO for long periods.

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“…In this sense, González-Larena and coworkers (2015), based on a previous study (Cercaci, Rodriguez-Estrada, Lercker, & Decker, 2007), suggested that the different surface activity of campesterol and sitosterol could be responsible for their different oxidation levels. Consequently, further research would be required to understand this behavior properly, and to confirm that campesterol certainly yields higher amounts of oxysterols than other sterols.…”

Section: Peroxides and Pops Formationmentioning

confidence: 99%

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

2016

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The interest in plant sterols enriched foods has recently enhanced due to their healthy properties. The influence of the unsaturation degree of different fatty acids methyl esters (FAME: stearate, oleate, linoletate and linolenate) on a mixture of three plant sterols (PS:campesterol, stigmasterol and β-sitosterol) was evaluated at 180 °C for up to 180 min.Sterols degraded slower in the presence of unsaturated FAME. Both PS and FAME degradation fit a first order kinetic model (R 2 >0.9). Maximum oxysterols concentrations were achieved at 20 min in neat PS and 120 min in lipid mixtures and this maximum amount decreased with increasing their unsaturation degree. In conclusion, the presence of FAME delayed PS degradation and postponed oxysterols formation. This protective effect was further promoted by increasing the unsaturation degree of FAME. This evidence could help industries to optimize the formulation of sterol-enriched products, so that they could mantain their healthy properties during cooking or processing.

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Phytosterol oxidation in oil-in-water emulsions and bulk oil

Cited by 103 publications

References 28 publications

Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

Stability of Sterols in Phytosterol-Enriched Milk under Different Heating Conditions

Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

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