The aim of the study was to assess the potential applicability of natural antioxidants in the stabilisation of phytosterols. A mixture of β-sitosterol and campesterol was incorporated into triacylglycerols (TAGs). The following antioxidants were added to the prepared matrix: green tea extract, rosemary extract, a mix of tocopherols from rapeseed oil, a mix of synthetic tocopherols, phenolic compounds extracted from rapeseed meal, sinapic acid and butylated hydroxytoluene (BHT). Samples were heated at a temperature of 180 °C for 4 h. After the completion of heating, the losses of phytosterols were analysed, as well as the contents of β-sitosterol and campesterol oxidation products. The total content of phytosterol oxidation products in samples ranged from 96.69 to 268.35 μg/g of oil. The effectiveness of antioxidants decreased in the following order: phenolic compounds from rapeseed meal>rosemary extract>mix of tocopherols from rapeseed oil>mix of synthetic tocopherols>green tea extract>sinapic acid>BHT.
Keywords: Brassicasterol (PubChem CID: 5281327); Campesterol (PubChem CID: 173183); Heating TAGs; Oxyphytosterols; Phenolic antioxidants; Phytosterols; Phytosterols (PubChem CID: 12303662); Sinapic acid (PubChem CID: 637775); Tocopherol; Tocopherols (PubChem CID: 14986); β-Sitosterol (PubChem CID: 222284).
Copyright © 2014 Elsevier Ltd. All rights reserved.