The heating and storage of structured acylglycerols with succinyl-linked stigmasterol residue does not affect their chemical and biological negative changes

Abstract

Four structured acylglycerols with stigmasterol bonded by succinyl linker were investigated and their stability were analyzed. Samples were heated at 60°C which simulated storage test and at 180°C simulated a frying conditions. The degradation of synthesized compounds and formed derivatives were determined. Also their cytotoxicity and genotoxicity on normal human cells from digestive system were analyzed. Heating at 180°C resulted in greater degradation of the tested compounds than at 60°C. In all the tested samples, compounds containing oleic acid in the structure were the most stable. At 60°C this was DO2SSt, and at 180°C it was DO3SSt. The results showed that the type of fatty acid residue in the molecule is more important than its position in the glycerol structure. All analyzed DASStGs, before and after heating, did not exhibit the cytotoxic and genotoxic potential of the analyzed compounds to the small intestine and colon mucosa cells.