Effect of storage and heating on phytosterol concentrations in vegetable oils determined by GC/MS

Phytosterols can be of value in decreasing cardiovascular risk of coronary heart disease. β-Sitosterol was the most abundant sterol in the three oils studied (sunflower, olive and 4 oil mixture). The total phytosterol level was the highest in the '4 oil mixture' compared with the other oil...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2006-01, Vol.86 (2), p.220-225
Main Authors: Thanh, T.T, Vergnes, M.F, Kaloustian, J, El-Moselhy, T.F, Amiot-Carlin, M.J, Portugal, H
Format: Article
Language:English
Subjects:
beta-sitosterol
Biological and medical sciences
Cardiovascular disease
Fat industries
food composition
Food engineering
Food industries
Food science
food storage
Fundamental and applied biological sciences. Psychology
gas chromatography
GC/MS
heat treatment
Heating
Life Sciences
mass spectrometry
phytosterols
storage conditions
temporal variation
Tests
vegetable oil
Vegetable oils
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Phytosterols can be of value in decreasing cardiovascular risk of coronary heart disease. β-Sitosterol was the most abundant sterol in the three oils studied (sunflower, olive and 4 oil mixture). The total phytosterol level was the highest in the '4 oil mixture' compared with the other oils studied. Tests performed on the effect of aging (heating at 50 °C for several weeks and at 100 °C for 1 h) did not show any significant variation in the phytosterol content. In contrast, heating at 200 °C for 1 h led to a 50-60% decrease of phytosterol in the oils studied and in the standard solutions.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2322