Literature DB >> 12670187

Presence of phytosterol oxides in crude vegetable oils and their fate during refining.

Renzo Bortolomeazzi1, Francesca Cordaro, Lorena Pizzale, Lanfranco S Conte.   

Abstract

The content of phytosterol oxidation products was determined in samples of crude vegetable oils: peanut, sunflower, maize, palm nut, and lampante olive oils that were intended for refining and not for direct consumption. The 7 alpha- and 7 beta-hydroxy derivatives of beta-sitosterol, stigmasterol, and campesterol and the 7-keto-beta-sitosterol were the principal phytosterol oxides found in almost all of the oils analyzed. In some oils, the epoxy and dihydroxy derivatives of beta-sitosterol were also found at very low levels. The highest total concentrations of phytosterol oxides, ranging from 4.5 to 67.5 and from 4.1 to 60.1 ppm, were found in sunflower and maize oils, respectively. Lower concentrations were present in the peanut oils, 2.7-9.6 ppm, and in the palm nut oil, 5.5 ppm, whereas in the lampante olive oils, only three samples of the six analyzed contained a low concentration (1.5-2.5 ppm) of oxyphytosterols. No detectable levels of phytosterol oxides were found in the samples of palm and coconut oils. Bleaching experiments were carried out on a sample of sunflower oil at 80 degrees C for 1 h with 1 and 2% of both acidic and neutral earths. The bleaching caused a reduction of the hydroxyphytosterol with partial formation of steroidal hydrocarbons with three double bonds in the ring system at the 2-, 4-, and 6-positions (steratrienes). The same sunflower oil was deodorized at 180 degrees C under vacuum for 1 h, and no dehydration products were formed with a complete recovery of the hydroxyphytosterols. A bleaching test with acidic earths was carried out also with an extra virgin olive oil fortified with 7-keto-cholesterol, dihydroxycholesterol, and alpha-epoxy-cholesterol. There was no formation of steratrienes from these compounds, but dihydroxycholesterol underwent considerable decomposition and alpha-epoxycholesterol underwent ring opening with formation of the dihydroxy derivative, whereas 7-ketocholesterol was rather stable

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Year:  2003        PMID: 12670187     DOI: 10.1021/jf026063d

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  4 in total

1.  Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries.

Authors:  Mohamed Fawzy Ramadan
Journal:  J Food Sci Technol       Date:  2015-01-22       Impact factor: 2.701

2.  Stability of Cholesterol, 7-Ketocholesterol and β-Sitosterol during Saponification: Ramifications for Artifact Monitoring of Sterol Oxide Products.

Authors:  T P Busch; A J King
Journal:  J Am Oil Chem Soc       Date:  2010-05-09       Impact factor: 1.849

3.  Effect of DL-Methionine Supplementation on Tissue and Plasma Antioxidant Status and Concentrations of Oxidation Products of Cholesterol and Phytosterols in Heat-Processed Thigh Muscle of Broilers.

Authors:  Johanna O Zeitz; Tamara Ehbrecht; Anne Fleischmann; Erika Most; Denise K Gessner; Silvia Friedrichs; Marion Sparenberg; Klaus Failing; Rose Whelan; Dieter Lütjohann; Klaus Eder
Journal:  Animals (Basel)       Date:  2020-11-05       Impact factor: 2.752

4.  Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness.

Authors:  Davide Risso; Valerio Leoni; Federico Canzoneri; Matteo Arveda; Rosanna Zivoli; Andrea Peraino; Giuseppe Poli; Roberto Menta
Journal:  PLoS One       Date:  2022-03-21       Impact factor: 3.240

  4 in total

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