Acyl moiety and temperature affects thermo-oxidative degradation of steryl esters. Cytotoxicity of the degradation products

被引：15
作者：
Kasprzak, Maria [1 ]
Rudzinska, Magdalena [1 ]
Kmiecik, Dominik [1 ]
Przybylski, Roman [2 ]
Olejnik, Anna [1 ]
机构：
[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Wojska Polskiego 28, PL-60637 Poznan, Poland
[2] Univ Lethbridge, Dept Chem & Biochem, 4401 Univ Dr W, Lethbridge, AB T1K 3M4, Canada
来源：
FOOD AND CHEMICAL TOXICOLOGY | 2020年 / 136卷
关键词：
Phytosterol esters; Storage; Heating; Degradation; Oxyphytosterols; Oligomerization; Cytotoxicity; PHYTOSTEROL OXIDATION-PRODUCTS; PLANT STEROLS; SITOSTEROL; OILS; MARGARINES; STABILITY; RAPESEED; PLASMA; FOODS;
D O I：
10.1016/j.fct.2019.111074
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Phytosterols and their esters are often used as functional ingredients in food products due to its lowering blood cholesterol properties. Products containing phytosterols and its esters are recommended for direct consumption, cooking, baking and frying, however during food preparation it is possible thermo-oxidative degradation is possible. Unsaturation of fatty acid present in steryl ester may further stimulates degradation. Free stigmasterol degraded faster than its esters, even with linoleic acid attached. The highest amount of degradation products was observed for free stigmasterol, followed by esters with linoleic and oleic acids. Polar dimers were fund in all heated samples, although for free stigmasterol heated at 60 degrees C were not detected. Whereas non-polar dimers were observed only in heated stigmasterol. Degradation of esterified stigmasterol generated degradation products with lower cytotoxicity.
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页数：7
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