β-Sitosterol and campesterol stabilisation by natural and synthetic antioxidants during heating

被引：46
|
作者：
Kmiecik, Dominik [1 ]
Korczak, Jozef [1 ]
Rudzinska, Magdalena [1 ]
Kobus-Cisowska, Joanna [1 ]
Gramza-Michalowska, Anna [1 ]
Hes, Marzanna [1 ]
机构：
[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Wojska Polskiego 31, PL-60634 Poznan, Poland
来源：
FOOD CHEMISTRY | 2011年 / 128卷 / 04期
关键词：
Phytosterols; Oxyphytosterols; Triacylglycerols; Phenolic antioxidants; Tocopherols; Heating process; PHYTOSTEROL OXIDATION; PRODUCTS; EXTRACTS; OIL; STIGMASTEROL; TOCOPHEROL; HERBS;
D O I：
10.1016/j.foodchem.2011.03.122
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study was to estimate the effect of natural and synthetic antioxidants in protecting phytosterols during heating at 180 degrees C. Green tea extract, rosemary extract, a mix of tocopherols from rapeseed oil, a mix of synthetic tocopherols, phenolic compounds extracted from rapeseed meal, sinapic acid and BHT were used. After 4 h of heating in oxygen atmosphere beta-sitosterol and campesterol oxidation products (7 alpha- and 7 beta-hydroxysterol, 5 alpha,6 alpha- and 5 beta,6 beta-epoxysterol, 7-ketosterol and triols) were estimated by GC. Total content of phytosterol oxidation products in samples ranged from 137 to 374 mg/kg of sample. The effectiveness of antioxidants decreased in the following order: synthetic tocopherols > green tea extract > natural tocopherols from rapeseed oil > rosemary extract > phenolic compounds extracted from rapeseed meal > sinapic acid > BHT. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：937 / 942
页数：6
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