Levels of Phytosterol Oxides in Enriched and Nonenriched Spreads:  Application of a Thin-Layer Chromatography−Gas Chromatography Methodology

Conchillo, Ana; Cercaci, Luisito; Ansorena, Diana; Rodríguez‐Estrada, Maria Teresa; Lercker, Giovanni; Astiasarán, Icíar

doi:10.1021/jf050539m

Cited by 58 publications

(52 citation statements)

References 33 publications

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“…Soupas et al (39), analyzing the oxidative stability of phytosterols in nonfat heat-treated milk enriched with 0.5% phytosteryl esters during its storage in different conditions (room temperature and 4°C), found values between 203 and 131 µg of oxidized POPs/100 g of milk. In previous works with phytosterol-enriched spreads, values around 105.7 µg/g of fat were obtained (25). Other papers showed no (40) or only a small formation of COPs (41) in milk heated under pasteurization or ultrahigh-temperature conditions.…”

Section: Resultsmentioning

confidence: 95%

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: 95%

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

Menéndez-Carreño

Ansorena

Astiasarán

2008

J. Agric. Food Chem.

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“…This oxidative behaviour agrees with what has already been observed in previous studies of COP (Zunin et al 1998), where the 7-keto derivative was pointed out as a tracer of the oxidation process. 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).…”

Section: Impact Of Frying On the Total Amount Of Psmentioning

confidence: 95%

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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“…Similar results were obtained in other studies (Conchillo et al, 2005b;Valencia et al, 2008), showing that the lack of oxygen in the modified atmosphere packaging is greater than in the vacuum one, and therefore the protection of food samples from oxidation is superior. Also, cooked samples stored under frozen conditions were found to suffer more oxidation processes than raw ones (Conchillo et al, 2005a), demonstrating that cooking promotes cholesterol oxidation during storage.…”

Section: B) Storagementioning

confidence: 99%

“…This is one of the reasons why many phytosterol-enriched foods have been commercialised since 1995, when the first enriched fat yellow spread was launched. With the inclusion of these enriched foods in the diets, the dietary intake of phytosterols increases (Conchillo et al, 2005a;Kuhlmann et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Oxysterols: A world to explore

Otaegui-Arrazola

Menéndez-Carreño

Ansorena

et al. 2010

Food and Chemical Toxicology

200

185

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Oxysterols (oxidized derivatives of cholesterol an phytosterols) can be generated in the human organism through different oxidation processes, some requiring enzymes.Furthermore, oxysterols are also present in food due to lipid oxidation reactions caused by heating treatments, contact with oxygen, exposure to sunlight, etc., and they could be absorbed from the diet, at different rates depending on their side chain lenght.In the organism, oxysterols can follow different routes: secreted into the intestinal lumen, esterified and distributed by lipoproteins to different tissues or degraded, maily in the liver. Cholesterol oxidation products (COPs) have shown citotoxicity, apoptotic and pro-inflammatory effects and they have also been linked with chronic diseases including atherosclerotic and neurodegenerative processess. In the case of phytosterols oxidation products (POPs), the evidences for toxic effects need more research. Nevertheless, current knowledge suggest their relation to cytotoxic and proapoptotic effects, although at higher concentrations than COPs.Recently, new beneficial biological activities of oxysterols are being under research. Whereas COPs are associated with cholesterol homeostasis mediated by different mechanisms, the implication of POPs is not clear yet.Available literature on sources of oxysterols in the organism, metabolism, toxicity and potential benefitial effects of these compounds are reviewed in this paper.2

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Levels of Phytosterol Oxides in Enriched and Nonenriched Spreads: Application of a Thin-Layer Chromatography−Gas Chromatography Methodology

Cited by 58 publications

References 33 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

Oxysterols: A world to explore

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