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 (1.35mg, range 0.08-13.20mg versus 0.23mg, 0.06-0.90mg), 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 (64.44mg 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.
Keywords: 5,6-Epoxycampesterol (PubChem CID: 101112101); 5,6-Epoxysitosterol (PubChem CID: 11258970); 7-Hydroxycampesterol (PubChem CID: 101112100); 7-Hydroxysitosterol (PubChem CID: 161816); 7-Ketocampesterol (PubChem CID: 101704474); 7-Ketositosterol (PubChem CID: 160608); Auto-oxidation; Campestanetriol (PubChem CID: 101340041); Campesterol; Campesterol (PubChem CID: 173183); Margarine; Plant sterol oxidation products; Plant sterols; Sitostanetriol (PubChem CID: 3036251); Sitosterol; Sitosterol (PubChem CID: 222284); Vegetable oil.
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