| Literature DB >> 25973984 |
Everth Jimena Leal-Castañeda1, Raffaella Inchingolo2, Vladimiro Cardenia, Josafat Alberto Hernandez-Becerra3, Santina Romani, María Teresa Rodriguez-Estrada2, Hugo Sergio García Galindo1.
Abstract
The oxidative stability of phytosterols during microwave heating was evaluated. Two different model systems (a solid film made with a phytosterol mixture (PSF) and a liquid mixture of phytosterols and triolein (1:100, PS + TAG (triacylglycerol))) were heated for 1.5, 3, 6, 12, 20, and 30 min at 1000 W. PS degraded faster when they were microwaved alone than in the presence of TAG, following a first-order kinetic model. Up to 6 min, no phytosterol oxidation products (POPs) were generated in both systems. At 12 min of heating, the POP content reached a higher level in PSF (90.96 μg/mg of phytosterols) than in PS + TAG (22.66 μg/mg of phytosterols), but after 30 min of treatment, the opposite trend was observed. 7-Keto derivates were the most abundant POPs in both systems. The extent of phytosterol degradation depends on both the heating time and the surrounding medium, which can impact the quality and safety of the food product destined to microwave heating/cooking.Entities:
Keywords: GC−MS; heating; microwave; oxidation; phytosterol oxidation products; triolein; β-sitosterol
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Year: 2015 PMID： 25973984 DOI： 10.1021/acs.jafc.5b00961
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279