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

100%

Derewiaka D., Obiedzinski M., Wolosiak R., Antoniuk A.

Polish Journal of Food and Nutrition Sciences

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2010

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tom 60

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nr 4

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.

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Sterole i ich utlenione pochodne w olejach roslinnych rafinowanych i tloczonych na zimno.

100%

Rudzinska M., Kazus T., Wasowicz E.

Rośliny Oleiste - Oilseed Crops

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2001

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tom 22

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nr 2

477-494

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Plant sterols in food technology

100%

Rudzinska M., Uchman W., Wasowicz E.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2005

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tom 04

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nr 1

147-156

Phytosterols are one class of food constituent with serum cholesterol-lowering properties by inhibiting cholesterol absorption. These reasons led to an increasing availability of phytosterol-enriched foods. The content of phytosterols in rapeseeds ranged from 4.7 mg/g to 6.3 mg/g of seeds depends on variety. After pressed in industrial conditions their content in the oil was 8.7 mg/g. In extracted oil the level of phytosterols was 25% higher then in pressed oil. During refined process, especially neutralization, the decrease of phytosterols content was 20%. Using the rapeseed oil to multiple deep frying of French fries generated next 64% losses. The most important reasons for phytosterols content decrease are their autoxidation processes. Autoxidation of sterols is theorized to be a free radical process. Some processes, such as refining plant oils and deep frying or storage, intentionally induce oxidation to produce phytosterol oxidation products (oxyphytosterols). They were determined in rapeseeds on the level 10-15 μg/g of seeds. During industrial production of rapeseed oil the content of oxyphytosterols systematically increased and after refining it was 100-110 μg/g. During multiple deep-frying of French fries in rapeseed oil oxyphytosterols content increased and after 14th frying their content was 200 μg/g in used oil and 150 μg/g in French fries. Oxyphytosterols are absorbed by humans and their subsequent metabolic conversions may be of toxicological significance.

4

Fitosterole i ich pochodne utlenione w nasionach rzepaku ozimego

80%

Rudzinska M., Musnicki C., Wasowicz E.

Rośliny Oleiste - Oilseed Crops

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2003

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tom 24

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nr 1

51-66

Ograniczanie wyników

2 Rośliny Oleiste - Oilseed Crops

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Polish Journal of Food and Nutrition Sciences

3 Rudzinska M.

3 Wasowicz E.

1 Antoniuk A.

1 Derewiaka D.

1 Kazus T.

1 Musnicki C.

1 Obiedzinski M.

1 Uchman W.

1 Wolosiak R.

1 2010

1 2005

1 2003

1 2001

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

Sterole i ich utlenione pochodne w olejach roslinnych rafinowanych i tloczonych na zimno.

Plant sterols in food technology

Fitosterole i ich pochodne utlenione w nasionach rzepaku ozimego