Interaction of fatty acids with oxidation of cholesterol and β-sitosterol

Xu, Guihua; Sun, Junliang; Liang, Yintong; Yang, Chao; Chen, Zhenyu

doi:10.1016/j.foodchem.2010.06.003

Cited by 38 publications

(45 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this sense, Soupas et al (35) proposed 140 °C as the key temperature in the process, since sterols behaved differently below and above this temperature. At 175-180 °C, whereas Xu et al (30) found the maximum amount of COPs at similar times as in our experiment, some other works, (14,32,36) obtained that SOPs decreased only after 40, 60 and 90 min, respectively.…”

Section: Effect Of Heating Treatmentsupporting

confidence: 83%

“…Thus, a deeper understanding of the underlying mechanisms is enabled and kinetic curves can be easily determined. Consequently, a diversity of experimental approaches can be found, from fully modelled studies where only chemical standards are used as components of the experiments (14,15), to intermediate model systems, where chemical standards are mixed within foods (16)(17)(18). This paper aims to evaluate the effect of different factors involved in sterols oxidation, gathering recently published data from our research group (19)(20)(21)(22)(23)(24)(25).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

View full text Add to dashboard Cite

Highlights1-Heating sterols at 180 °C produced a high extent of oxidation.2-The presence and unsaturation degree of the surrounding lipids protected sterols from oxidation.3-Plant aqueous extracts protected cholesterol from oxidation.4-Greater amounts of campesterol-derived oxidation products were observed, followed by sitosterol, cholesterol and stigmasterol.5-In 5 out of 7 of our studies, 7-keto derivatives were the most abundant oxysterols formed. AbstractDietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.

show abstract

Section: Effect Of Heating Treatmentsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

View full text Add to dashboard Cite

show abstract

“…That determination is challenging in many ways: artifact generation, very low concentrations, matrix effects, incomplete identification and reporting, to note a few [60,61]. GC-MS is the most accurate and commonly applied quantification method for this kind of compounds [62][63][64][65][66]. Clariana et al [67] found this technique better than CG-FID in a study performed with pork meat.…”

Section: Chromatographymentioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

268

220

View full text Add to dashboard Cite

Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

show abstract

“…Furthermore, the presence of the surrounding lipids and their unsaturation degree exert some kind of effect, affecting the pattern of resulting oxidation products and also modulating the intensity and rate of oxidative reactions [15][16][17][18]. Additionally, both synthetic and natural antioxidants have presented promising results against sterol oxidation, being phenolic compounds and some vitamins some of the most studied compounds [19][20].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, both synthetic and natural antioxidants have presented promising results against sterol oxidation, being phenolic compounds and some vitamins some of the most studied compounds [19][20]. To study in detail all these influencing factors, model systems have been frequently used: from net model studies where only chemical standards are used as integrants of the experiments [16][17], often using stigmasterol as the 6 plant sterol, to intermediate model systems, where chemical standards are mixed within foods [15,20,21]. This strategy allows isolating factors to be assessed, avoiding ambiguity from interferences among them.…”

Section: Introductionmentioning

confidence: 99%

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

et al. 2015

View full text Add to dashboard Cite

The characteristics of the lipid matrix surrounding sterols exert a great influence in their thermal oxidation process. The objective of this work was to assess the oxidation susceptibility of equal amounts of cholesterol and stigmasterol within a sunflower oil lipid matrix (ratio 1:1:200) during heating (180 ºC, 0 to 180 min). Remaining percentage of sterols was determined and seven sterol oxidation products (SOPs) were analyzed for each type of sterol along the heating treatment. Evolution of the fatty acid profile and vitamin E content of the oil was also studied. Overall oxidation status of the model system was assessed by means of Peroxide Value (PV) and TBARS. PV remained constant from 30 min onwards and TBARS continued increasing along the whole heating treatment.Degradation of both cholesterol and stigmasterol fitted a first order curve (R 2 = 0.937 and 0.883, respectively), with very similar degradation constants (0.004 min -1 and 0.005 min -1 , respectively). However, higher concentrations of oxidation products were found from cholesterol (79 µg/mg) than from stigmasterol (53 µg/mg) at the end of the heating treatment. Profile of individual oxidation products was similar for both sterols, except for the fact that no 25-hydroxystigmasterol was detected. 7α-hydroxy and 7-ketoderivatives were the most abundant SOPs at the end of the treatment. PUFA and vitamin E suffered a significant degradation along the process, which was correlated to sterols oxidation.

show abstract

Interaction of fatty acids with oxidation of cholesterol and β-sitosterol

Cited by 38 publications

References 29 publications

Oxysterols formation: A review of a multifactorial process

Oxysterols formation: A review of a multifactorial process

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

Contact Info

Product

Resources

About