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Oxidation of sitosterol and campesterol in foods upon cooking with liquid margarines without and with added plant sterol esters.
- Source :
-
Food Chemistry . Feb2018, Vol. 241, p387-396. 10p. - Publication Year :
- 2018
-
Abstract
- Plant sterol (PS) oxidation products (POP) derived from sitosterol and campesterol were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS. POP were analyzed using a GC–MS method. PS liquid vs. control margarine resulted in a higher median POP content per food portion (1.35 mg, range 0.08–13.20 mg versus 0.23 mg, 0.06–0.90 mg), a lower PS oxidation rate (0.63 vs. 1.29%) and lower oxidation susceptibility of sitosterol vs. campesterol. POP formation was highest in shallow-fried potatoes with PS liquid margarine (64.44 mg per portion food plus residual fat). Mean relative abundances of epoxy-, 7-keto-, 7-hydroxy- and triol-PS derived from sitosterol and campesterol were 40.0, 34.4, 21.5 and 4.0% with control vs. 44.1, 23.8, 29.6 and 2.4% with PS liquid margarine. In conclusion, PS liquid margarine increased POP content in foods with a POP profile characterized by a higher ratio of epoxy- to 7-keto-derivatives. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 241
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 125337961
- Full Text :
- https://doi.org/10.1016/j.foodchem.2017.08.118