Effects of stigmasterol on the thermal stability of soybean oil during heating
Tóm tắt
Từ khóa
Tài liệu tham khảo
Rudzinska M, Przybylski R, Wasowicz E (2014) Degradation of phytosterols during storage of enriched margarines. Food Chem 142:294–298
Yuguang L, Diny K, Iris V, Vincent VA, Silvia F, Dieter L, Karel H, Trautwein EA (2017) Thermal stability of plant sterols and formation of their oxidation products in vegetable oils and margarines upon controlled heating. Chem Phys Lipid 27:99–107
Winkler JK, Warner K, Glynn MT (2007) Effect of deep-fat frying on phytosterol content in oils with differing fatty acid composition. J Am Oil Chem Soc 84(11):1023–1030
Winkler JK, Warner K (2008) Effect of phytosterol structure on thermal polymerization of heated soybean oil. Eur J Lipid Sci Technol 110:1068–1077
Ross CF, Hoye C, Fernandez-Plotka VC (2011) Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. J Food Sci 76:C880–C884
Aladedunye F, Przybylski R, Matthaus B (2017) Performance of antioxidative compounds under frying conditions. A review. Crit Rev Food Sci Nutr 57:1539–1561
Cercaci L, Passalacqua G, Poerio A, Rodriguez-Estrada MT, Lercker G (2007) Composition of total sterols (4-desmethyl-sterols) in extra virgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. Food Chem 102:66–76
Gordon MH, Magos P (1983) The effect of sterols on the oxidation of edible oils. Food Chem 10:141–147
Barriuso B, Ansorena D, Poyato C, Astiasaran I (2015) Cholesterol and stigmasterol within a sunflower oil matrix: thermal degradation and oxysterols formation. Steroids 99:155–160
Struijs K, Lampi AM, Ollilainen V, Piironen V (2010) Dimer formation during the thermo-oxidation of stigmasterol. Eur Food Res Technol 231:853–863
Lampi AM, Kemmo S, Mäkelä A, Heikkinen S, Piironen V (2009) Distribution of monomeric, dimeric and polymeric products of stigmasterol during thermo-oxidation. Eur Food Res Technol 111(10):1027–1034
Lin Y, Knol D, Trautwein EA (2016) Phytosterol oxidation products (POP) in foods with added phytosterols and estimation of their daily intake: a literature review. Eur J Lipid Sci Technol 118:1423–1438
Gertz C, Behmer D (2014) Application of FT-NIR spectroscopy in assessment of used frying fats and oils*. Eur J Lipid Sci Technol 116:756–762
Barriuso B, Otaegui-Arrazola A, Menéndez-Carreño M, Astiasarán I, Ansorena D (2012) Sterols heating: degradation and formation of their ring-structure polar oxidation products. Food Chem 135:706–712
Guardiola F, Codony R, Rafecas M, Boatella J (1995) Comparison of three methods for the determination of oxysterols in spray-dried egg. J Chromatogr A 705:289–304
Derewiaka D, Obiedziński M (2012) Phytosterol oxides content in selected thermally processed products. Eur Food Res Technol 234:703–712
Yanishlieva NV, Schiller H (1984) Effect of sitosterol on autoxidation rate and product composition in a model lipid system. J Sci Food Agric 35:219–224
Winkler JK, Warner K (2008) The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils. Eur J Lipid Sci Technol 110:455–464
Yoshida Y, Niki E (2003) Antioxidant effects of phytosterol and its components. J Nutr Sci Vitaminol 49:277
Geeta B, Zhou W, Philipj B, Huiling L, Fungleng N (2010) Performance of palm olein in repeated deep frying and controlled heating processes. Food Chem 121:338–347
Lebavics VK, Neszlenyi K, Latif S, Somogyi L, Peredi J, Farkas J, Gaal O (1999) Formation of sterol oxides in edible oils. Nat Antioxid Anticarcinog Nutr Health Dis 1999:320–322
Soupas L, Huikko L, Lampi AM, Piironen V (2007) Pan-frying may induce phytosterol oxidation. Food Chem 101:286–297
Kemmo S, Soupas L, Lampi AM, Piironen V (2010) Formation and decomposition of stigmasterol hydroperoxides and secondary oxidation products during thermo-oxidation. Eur J Lipid Sci Technol 107:805–814
Kmiecik D, Korczak J, Rudzińska M, Gramza-Michałowska A, Kobus-Cisowska J (2015) Stabilization of phytosterols by natural and synthetic antioxidants in high temperature conditions. Food Chem 173:966–971
Kemmo S, Ollilainen V, Lampi AM, Piironen V (2008) Liquid chromatography mass spectrometry for plant sterol oxide determination in complex mixtures. Eur Food Res Technol 226:1325–1334
White PJ, Armstrong LS (1986) Effect of selected oat sterols on the deterioration of heated soybean oil. J Am Oil Chem Soc 63:525–529