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标题：Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil
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作者：Dominik Kmiecik ; Monika Fedko ; Magdalena Rudzińska 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：1
页码：50
DOI：10.3390/foods10010050
出版社：MDPI Publishing
摘要：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.
关键词：phytosterols; oxyphytosterols; phytosterols oxidation product; heating process; pressed; refined and partially hydrogenated rapeseed oil phytosterols ; oxyphytosterols ; phytosterols oxidation product ; heating process ; pressed ; refined and partially hydrogenated rapeseed oil