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Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil - PubMed

  • ️Wed Jan 01 2020

Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil

Dominik Kmiecik et al. Foods. 2020.

Abstract

Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the study was to determine how the degree of unsaturation of rapeseed oil affects the oxidation of phytosterols in oil during 48 h of heating. In all not-heated oils, the dominant groups of oxyphytosterols were 7α- and 7β-hydroxy sterols. During 48 h of heating, the rapid decrease of phytosterols' levels and the increase of the content of oxyphytosterols were observed. The main dominant group in heated samples was hydroxy and epoxy sterols. Despite differences in fatty acid composition and content and composition of single phytosterols in unheated oils samples, the total content of oxyphytosterols after finishing of heating was on a similar level for each of the tested oils. This showed that the fatty acid composition of oil is not the only factor that affects the oxidation of phytosterols in foods during heating.

Keywords: heating process; oxyphytosterols; phytosterols; phytosterols oxidation product; pressed; refined and partially hydrogenated rapeseed oil.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1

Scheme of phytosterol oxidation. Adapted from References [18,19].

Figure 2
Figure 2

Principal component analysis (PCA) of the loading plot and the score plot of data from ß-sitosterol (A), campesterol (B), stigmasterol (C), and total sum (D,E) of oxidation products created during heating rapeseed oil at 170 °C. Names of oil sampes: p—pressed, r—refined, phI—partially hydrogenated IV = 90, phII—Partially hydrogenated IV = 79; 0—unheated oil, 24—oil after 24 h of heating, 48—oil after 48 h of heating.

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