کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133082 | 1492051 | 2018 | 10 صفحه PDF | دانلود رایگان |
- Contents of plant sterol (PS) oxidation products (POP) varied widely among cooked foods.
- With PS-liquid margarine, POP contents in cooked foods ranged from 0.08 to 13.20Â mg/portion.
- The ratio of epoxy- to 7-keto-PS was higher in foods cooked with PS-liquid margarine than with control liquid margarine.
Plant sterol (PS) oxidation products (POP) derived from sitosterol and campesterol were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS. POP were analyzed using a GC-MS method. PS liquid vs. control margarine resulted in a higher median POP content per food portion (1.35Â mg, range 0.08-13.20Â mg versus 0.23Â mg, 0.06-0.90Â mg), a lower PS oxidation rate (0.63 vs. 1.29%) and lower oxidation susceptibility of sitosterol vs. campesterol. POP formation was highest in shallow-fried potatoes with PS liquid margarine (64.44Â mg per portion food plus residual fat). Mean relative abundances of epoxy-, 7-keto-, 7-hydroxy- and triol-PS derived from sitosterol and campesterol were 40.0, 34.4, 21.5 and 4.0% with control vs. 44.1, 23.8, 29.6 and 2.4% with PS liquid margarine. In conclusion, PS liquid margarine increased POP content in foods with a POP profile characterized by a higher ratio of epoxy- to 7-keto-derivatives.
Journal: Food Chemistry - Volume 241, 15 February 2018, Pages 387-396