Phytosterol oxides content in selected thermally processed products

Abstract

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.

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

“…On the one hand, photosensitizers, metals or radical species have been shown to promote oxidation (Wanasundara, & Shahidi, 1998;Chien, Lu, Hu, & Chen, 2003;Derewiaka, & Obiedzinski, 2012;Yarnpakdee, Benjakul, & Kristinsson, 2014). On the other hand, phenolic compounds and tocopherols standout due to their widely demonstrated antioxidant effects towards phytosterols (Rudzińska, Korczak, Gramza, Wasowicz, & Dutta, 2004;Xu, Guan, Sun, & Chen, 2009;Kmiecik, Korczak, Rudzińska, Gramza-Michałowska, Hęś, & Kobus-Cisowska, 2015).…”

Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

“…[33] identified one keto and three hydroxy derivatives of sitosterol in raw pistachio kernels (Figure 1). However, the mass spectra of the unknown peak did not clearly match the fragmentation patterns of the wellcharacterized POPs [34,35], such as 7-hydroxy, 5,6-epoxy, 7-keto, and triol derivatives of the phytosterols identified in pistachio oil samples. As suggested by [36], some overlapping might occur between POPs analyzed on DB-5 type capillary columns.…”

Oil chemical traits of kernels of different almond cultivars from China

“…Sterol content in the investigated almond cultivars is shown in Table 2. Sterol can significantly reduce the content of triacylglycerin and cholesterol in the plasma, decrease the content of plasma low-density lipoprotein, and inhibit the activity of cancer cells (Derewiaka & Obiedziński, 2012;Lehtonen et al, 2012;Vanmierlo et al, 2013). There were three types of sterols in the samples, and their percentage distributions varied among the cultivars.…”