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2010 | 60 | 4 |

Tytuł artykułu

Contents of phytosterols and oxyphytosterols in soybean oil with different addition of sea buckthorn seed oil after thermal processing

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The aim of the study was to determine contents of phytosterol and oxyphytosterols in soybean oil and soybean oil with the addition of sea buckthorn seed oil after thermal processing, and to assay the oxidative stability of the oils. The analysis verified that the thermal processing of soybean oil at 120°C induced a decrease in total phytosterols (phytosterols concentration was reduced by 5.2 to 21.0%) and formation of the following phytosterol oxidation products: 7-ketositosterol, 5α,6α-epoxysitosterol, 7-ketocampesterol, 5α,6α-epoxycampesterol, 7-ketostigmasterol, and 5α,6α-epoxystigmasterol. The content of phytosterol oxidation products (POPs) increased with the higher sea buckthorn seed oil addition to soybean oil (from 1.2 mg/100 g in soybean oil with 1% addition of sea buckthorn oil to 11.4 mg/100 g in soybean oil with 5% addition of sea buckthorn oil) during Rancimat test.

Wydawca

-

Rocznik

Tom

60

Numer

4

Opis fizyczny

p.323-327,fig.,ref.

Twórcy

autor
  • Faculty of Food Technology, Warsaw University of Life Science (SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
autor
autor

Bibliografia

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  • 5. Grandgirard A., Martine L., Joffre C., Juaneda P., Berdeaux O., Gas chromatographic separation and mass spectrometric identification of mixture of oxyphytosterol and oxycholesterol derivatives. Application to a phytosterol–enriched food. J. Chromatogr. A, 2004, 1040, 239–250.
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  • 14. Thanh T.T., Vergenes M.-F., Kaloustian J., El-Mosey T.F., Amiot- Carlin M.-J., Portugal H., Effect of storage and heating on phytosterol concentrations in vegetable oils determined by GC/MS. J. Sci. Food Argic., 2006, 86, 220–225.
  • 15. Verleyen T., Sosinska U., Ioannidou S., Verhe R., Dewettinck K., Huygbaert A., De Greyt W., Influence of the vegetable oil refining process of free and esterified sterols. J. Am. Oil. Chem. Soc., 2002, 79, 947–953.
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  • 21. Yang B., Kallio H., Effect of harvesting time of triacylglycerols and glycerophospholipids of the seabuckthorn (Hippophaë rhamnoides L.) berries of different origins. J. Food Comp. Anal., 2002, 15, 143–157.
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Typ dokumentu

Bibliografia

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Identyfikator YADDA

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