Sterol oxidation in infant milk formulas and milk cereals

Calcagno, C.; Evangelisti, Filippo

doi:10.1017/s0022029998003070

Cited by 38 publications

(37 citation statements)

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“…7-Ketositosterol, followed by 7β-hydroxysitosterol, 7α-hydroxysitosterol and 5,6-epoxysitosterol were the main sitosterol oxides found in the SFO during frying. 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).…”

Section: Impact Of Frying On the Total Amount Of Pssupporting

confidence: 81%

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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Section: Impact Of Frying On the Total Amount Of Pssupporting

confidence: 81%

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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“…These oxyphytosterols (Fig. 2) have been identified in some foods [4][5][6][7][8]. Very little is known on the physiological effects of these oxyphytosterols.…”

Section: Introductionmentioning

confidence: 99%

Incorporation of oxyphytosterols in tissues of hamster

et al. 2004

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-Oxyphytosterols (OPS) were fed to hamsters, at different concentrations, in order to observe their eventual incorporation into plasma, aorta, liver, kidneys and heart. The animals receiving the very high level (2500 ppm) presented 7β-hydroxycampesterol, β-epoxycampesterol, campestanetriol, 7-ketocampesterol, 7β-hydroxysitosterol, β-epoxysitosterol, sitostanetriol and 7-ketositosterol in all tissues. The same compounds were observed in the tissues of animals receiving 500 ppm of OPS in their diet, but with much lower levels. In hamsters fed 100 ppm of OPS, as well as in control animals, in most cases, the only observed OPS was sitostanetriol, which seems to be difficult to eliminate from the animal.oxyphytosterol / sitostanetriol / phytosterol / plasma / aorta / liver / kidneys / heart

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“…The findings obtained in recent years led to the conclusion that fresh milk and milk products contain little or no COPs, and their formation occurs under extreme conditions such as high temperatures for a long period or prolonged storage at high temperatures (20,21). On the other hand, some research work attempting to find a proper methodology for the identification and quantification of POPs in vegetable oils, potato chips, and French fries (22,23), in which phytosterols are naturally present, and milk products (24) and enriched spreads (25) has been performed.…”

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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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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Sterol oxidation in infant milk formulas and milk cereals

Cited by 38 publications

References 0 publications

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

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

Incorporation of oxyphytosterols in tissues of hamster

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

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