Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone

Rudzińska, Magdalena; Olejnik, Anna; Grygier, Anna; Kowalska, Katarzyna; Kmiecik, Dominik; Chojnacka, Anna; Gładkowski, Witold; Grudniewska, Aleksandra; Przybylski, Roman

doi:10.1016/j.foodchem.2023.136194

Cited by 4 publications

(2 citation statements)

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“…When diacylstigmasterylcarbonoyl-sn-glycerols were heated to 60°C and the stigmasterol was at the sn-2 position, its degradation was not observed but acylglycerols containing stigmasterol at the sn-3 position degradation of from 16 to 21% was observed depending on the fatty acids in molecule 30 .…”

Section: Degradation Of Stigmasterol Partmentioning

confidence: 97%

“…When diacylstigmasterylcarbonoyl-sn-glycerols with the stigmasterol linked to the sn-2 position was heated to 60 °C, their degradation was not observed, but for compounds with the stigmasterol at sn-3 position the degradation was 18% 30 . Barriuso et al 31 demonstrated that the presence of unsaturated fatty acids in lipid matrices show protective effect on phytosterols during heating.…”

Section: Stability Of Dasstgsmentioning

confidence: 98%

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

Rudzińska,

Grygier,

Olejnik

et al. 2023

Preprint

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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.

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Section: Degradation Of Stigmasterol Partmentioning

confidence: 97%

Section: Stability Of Dasstgsmentioning

confidence: 98%