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

• Autorzy: Derewiaka D. , Obiedzinski M. , Wolosiak R. , Antoniuk A.
• 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.

Słowa kluczowe

EN

phytosterol content; oxyphytosterol; soybean oil; addition; sea buckthorn; seed oil; thermal processing; phytosterol; oxidation product; plant oil

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2010
• Tom: 60
• Numer: 4
• Opis fizyczny: p.323-327,fig.,ref.

Twórcy

autor

Derewiaka D.

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

autor

Obiedzinski M.

autor

Wolosiak R.

autor

Antoniuk A.

Bibliografia

• 1. Adcox C., Boyd L., Oerhl L., Allen J, Fenner G., Comparative effects of phytosterol oxides and cholesterol oxides in cultured macrophage-derived cell lines. J. Agric. Food. Chem., 2001, 49, 2090–2095.
• 2. Anwar F., Bhanger M.I., Kazi T.G., Relationship between Rancimat and active oxygen method values at varying temperatures for several oils and fats. J. Am. Oil. Chem. Soc., 2003, 80, 151–155.
• 3. Anwar F., Hussain A.I., Ibqual S., Bhanger I.B., Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil. Food Chem., 2007, 103, 1181–1191.
• 4. Dutta P.C., Chemistry, analysis and occurrence of phytosterol oxidation products in foods. Chap. 10, 2004, in: Phytosterol as Functional Food Components and Nutraceuticals (ed. P.C. Dutta). Marcel Dekker, New York, pp. 397–430.
• 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.
• 6. Johnsson L., Dutta P.C., Determination of phytosterol oxides in some food products by using an optimized transestrification method. Food Chem., 2006, 97, 606–613.
• 7. Krygier K., Phytosterols – a significant factor in lowering blood cholesterol. Przem. Spoż., 2004, 4, 18–19 (in Polish).
• 8. Oehrl L.L., Hansen P.A, Rohrer C.A., Fenner G.P., Boyd L.C., Oxidation of phytosterol in a test food system. J. Am. Oil. Chem. Soc., 2001, 78, 1073–1078.
• 9. Ostlund R.E., Phytosterols in human nutrition. Ann. Rev. Nutr., 2002, 22, 533–549.
• 10. Rudzińska S., Studies on the formation of phytosterol oxidation products during storage and food processing, PhD Thesis, Poznan University of Life Science, Poland, 2003, pp. 21, 48, 59–61 (in Polish).
• 11. Rudzińska M., Dutta P.C., Wąsowicz, E., Gramza, A., Korczak, J., Inhibition of stigmasterol oxidation by antioxidants in purified sunflower oil. J. AOAC Inter., 2004, 87, 499–504.
• 12. Rudzińska M., Korczak J., Wąsowicz E., Changes in phytosterols and their oxidation products during frying of French fries in rapeseed oil. Pol. J. Food Nutr. Sci., 2005, 14/55, 381–387.
• 13. Soupas L., Juntunen L., Säynäjoki S., Lampi A.-M., Piironen V., GCMS method for characterization and quantification of sitostanol oxidation products. J. Am. Oil. Chem. Soc., 2004, 81, 135–141.
• 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.
• 16. Vlahakis C., Hazebroek J., Phytosterol accumulation In canola, sunflower, and soybean oils: effects of genetics, planting location, and temperature. J. Am. Oil. Chem. Soc., 2000, 77, 49–53.
• 17. Wolfs M., de Jong N., Ocke´ M.C, Verhagen H., Verschuren M. W.M.,. Effectiveness of customary use of phytosterol/-stanol enriched margarines on blood cholesterol lowering. Food Chem. Toxicol., 2006, 44, 1682–1688.
• 18. Wroniak M., Łukasik D., Maszewska M., Comparison of the oxidative stability of some selected cold-pressed and fully refined oils. Żywność: nauka, technologia, jakość, 2006, 1, 214–221 (in Polish).
• 19. Yamaya A., Endo Y., Fujimoto K., Kitamura K., Effects of genetic variability and planting location on the phytosterol content and composition in soybean seeds. Food Chem., 2007, 102, 1071–1075.
• 20. Yang B., Koponen J., Tahnoven R., Kallio H., Plant sterols in seeds of two species of Vaccinium (V.myrtillus and V.vitis- idaea) naturally distributed in Finland. Eur. Food Res. Technol., 2003, 216, 34–38.
• 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.
• 22. Zadernowski R., Nowak-Polakowska H., Losoow B., Nesterowicz J., Sea-buckthorn lipids. J. Food Lipids, 1997, 4, 165–172.
• 23. Zadernowski R., Naczk M., Amarowicz R., Tocopherols in sea buckthorn (Hippophare rhamnosides L.) berry oils. J. Am. Oil. Chem. Soc., 2003, 80, 55–58.