Structure-activity relationships between sterols and their thermal stability in oil matrix

Yinzhou Hu; Junli Xu; Weisu Huang; Yajing Zhao; Maiquan Li; Mengmeng Wang; Lufei Zheng; Baiyi Lu

doi:10.1016/j.foodchem.2018.03.086

Structure-activity relationships between sterols and their thermal stability in oil matrix

Food Chem. 2018 Aug 30:258:387-392. doi: 10.1016/j.foodchem.2018.03.086. Epub 2018 Mar 21.

Authors

Yinzhou Hu¹, Junli Xu², Weisu Huang³, Yajing Zhao⁴, Maiquan Li⁴, Mengmeng Wang⁴, Lufei Zheng⁵, Baiyi Lu⁶

Affiliations

¹ Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Hangzhou 310058, China; School of Life Sciences, Shaoxing University, Shaoxing 312000, China.
² Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
³ Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China.
⁴ Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Hangzhou 310058, China.
⁵ Institute of Quality Standard and Testing Technology for Agro-Products of CAAs, Quality Standard Research Center of Ministry of agriculture of Agro-Products, Beijing 100081, China. Electronic address: zhenglufei@caas.cn.
⁶ Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Hangzhou 310058, China. Electronic address: bylu@zju.edu.cn.

PMID: 29655750
DOI: 10.1016/j.foodchem.2018.03.086

Abstract

Structure-activity relationships between 20 sterols and their thermal stabilities were studied in a model oil system. All sterol degradations were found to be consistent with a first-order kinetic model with determination of coefficient (R²) higher than 0.9444. The number of double bonds in the sterol structure was negatively correlated with the thermal stability of sterol, whereas the length of the branch chain was positively correlated with the thermal stability of sterol. A quantitative structure-activity relationship (QSAR) model to predict thermal stability of sterol was developed by using partial least squares regression (PLSR) combined with genetic algorithm (GA). A regression model was built with R² of 0.806. Almost all sterol degradation constants can be predicted accurately with R² of cross-validation equals to 0.680. Four important variables were selected in optimal QSAR model and the selected variables were observed to be related with information indices, RDF descriptors, and 3D-MoRSE descriptors.

Keywords: Degradation; Kinetic; Phytosterol; QSAR; Sterol.

MeSH terms

Algorithms
Kinetics
Least-Squares Analysis
Oils / chemistry*
Quantitative Structure-Activity Relationship*
Sterols / chemistry*

Substances

Oils
Sterols