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Cheng J, Cui L. Stigmasterol Stability in Medium Chain Triacylglycerides (MCT)‐in‐Water Emulsions: Impact of Sodium Dodecyl Sulphate (SDS) Surfactant Micelles. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jingjing Cheng
- Department of Nutrition and Integrative Physiology Florida State University Tallahassee FL 32306 USA
| | - Leqi Cui
- Department of Nutrition and Integrative Physiology Florida State University Tallahassee FL 32306 USA
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Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil. Foods 2020; 10:foods10010050. [PMID: 33375349 PMCID: PMC7823690 DOI: 10.3390/foods10010050] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 11/16/2022] Open
Abstract
Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the study was to determine how the degree of unsaturation of rapeseed oil affects the oxidation of phytosterols in oil during 48 h of heating. In all not-heated oils, the dominant groups of oxyphytosterols were 7α- and 7β-hydroxy sterols. During 48 h of heating, the rapid decrease of phytosterols' levels and the increase of the content of oxyphytosterols were observed. The main dominant group in heated samples was hydroxy and epoxy sterols. Despite differences in fatty acid composition and content and composition of single phytosterols in unheated oils samples, the total content of oxyphytosterols after finishing of heating was on a similar level for each of the tested oils. This showed that the fatty acid composition of oil is not the only factor that affects the oxidation of phytosterols in foods during heating.
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Lin Y, Knol D, Menéndez-Carreño M, Blom WAM, Matthee J, Janssen HG, Trautwein EA. Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:653-662. [PMID: 26697919 DOI: 10.1021/acs.jafc.5b04952] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median POP contents per portion size of cooked foods were 0.57 mg (range 0.05-1.11 mg) with control margarine versus 1.42 mg (range 0.08-20.5 mg) with PS-margarine. The oxidation rate of PS (ORP) was 0.50% (median) with the PS-margarine and 3.66% with the control margarine. Using the PS-margarine, microwave-cooked codfish had the lowest POP content, with 0.08 mg per portion, while shallow-fried potatoes had the highest POP content, 20.5 mg per portion. Median POP contents in cookies, muffins, banana bread, and sponge cake baked with the control or PS-margarine were 0.12 mg (range 0.11-0.21 mg) and 0.24 mg (range 0.19-0.60 mg) per portion, with a corresponding ORP of 1.38% and 0.06%, respectively. POP contents in all the cooked and baked foods did not exceed 20.5 mg per typical portion size. A wide variation in the distribution of individual POP among different foods existed, with 7-keto-PS and 5,6-epoxy-PS being the major oxidation products.
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Affiliation(s)
- Yuguang Lin
- Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands
| | - Diny Knol
- Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands
| | - María Menéndez-Carreño
- Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands
| | - Wendy A M Blom
- Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands
| | - Joep Matthee
- Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands
| | - Hans-Gerd Janssen
- Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands
- Analytical-Chemistry Group, van't Hoff Institute for Molecular Sciences, University of Amsterdam , 1090 GE Amsterdam, The Netherlands
| | - Elke A Trautwein
- Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands
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Scholz B, Guth S, Engel KH, Steinberg P. Phytosterol oxidation products in enriched foods: Occurrence, exposure, and biological effects. Mol Nutr Food Res 2015; 59:1339-52. [DOI: 10.1002/mnfr.201400922] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2014] [Revised: 03/06/2015] [Accepted: 03/06/2015] [Indexed: 12/16/2022]
Affiliation(s)
- Birgit Scholz
- Technische Universität München, Chair of General Food Technology; Freising-Weihenstephan Germany
| | - Sabine Guth
- Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover; Foundation Hannover Germany
| | - Karl-Heinz Engel
- Technische Universität München, Chair of General Food Technology; Freising-Weihenstephan Germany
| | - Pablo Steinberg
- Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover; Foundation Hannover Germany
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Samotyja U, Kozak W. Headspace oxygen measurements can be used as a fast and convenient method for shelf‐life assessment of potato snacks. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400333] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Urszula Samotyja
- Department of Food Commodity SciencePoznań University of EconomicsPoland
| | - Wojciech Kozak
- Department of Industrial Products Quality and EcologyPoznań University of EconomicsPoland
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Hu Y, Yang G, Huang W, Lai S, Ren Y, Huang B, Zhang L, Li P, Lu B. Development and validation of a gas chromatography-mass spectrometry method for determination of sterol oxidation products in edible oils. RSC Adv 2015. [DOI: 10.1039/c5ra02795k] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
An efficient GC-MS method for determination of sterol oxidation product profiles in edible oils was established by combination with optimized silylation, and validated using the standards of sitosterol oxidation products.
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Affiliation(s)
- Yinzhou Hu
- 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
| | - Guoliang Yang
- Beingmate Baby & Child Food Co., Ltd
- Hangzhou 311188
- China
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic
- Department of Applied Technology
- Hangzhou 310018
- China
| | - Shiyun Lai
- Beingmate Baby & Child Food Co., Ltd
- Hangzhou 311188
- China
| | - Yiping Ren
- Zhejiang Provincial Centre for Disease Prevention and Control
- Hangzhou 310051
- China
| | - Baifen Huang
- Zhejiang Provincial Centre for Disease Prevention and Control
- Hangzhou 310051
- China
| | - Liangxiao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
| | - Peiwu Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
| | - Baiyi Lu
- 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
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Alemany L, Barbera R, Alegría A, Laparra JM. Plant sterols from foods in inflammation and risk of cardiovascular disease: a real threat? Food Chem Toxicol 2014; 69:140-9. [PMID: 24747512 DOI: 10.1016/j.fct.2014.03.038] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 03/25/2014] [Accepted: 03/28/2014] [Indexed: 12/11/2022]
Abstract
High dietary intakes of cholesterol together with sedentary habits have been identified as major contributors to atherosclerosis. The latter has long been considered a cholesterol storage disease; however, today atherosclerosis is considered a more complex disease in which both innate and adaptive immune-inflammatory mechanisms as well as bacteria play a major role, in addition to interactions between the arterial wall and blood components. This scenario has promoted nutritional recommendations to enrich different type of foods with plant sterols (PS) because of their cholesterol-lowering effects. In addition to cholesterol, PS can also be oxidized during food processing or storage, and the oxidized derivatives, known as phytosterol oxidation products (POPs), can make an important contribution to the negative effects of both cholesterol and cholesterol oxidation oxides (COPs) in relation to inflammatory disease onset and the development of atherosclerosis. Most current research efforts have focused on COPs, and evaluations of the particular role and physiopathological implications of specific POPs have been only inferential. Appreciation of the inflammatory role described for both COPs and POPs derived from foods also provides additional reasons for safety studies after long-term consumption of PS. The balance and relevance for health of all these effects deserves further studies in humans. This review summarizes current knowledge about the presence of sterol oxidation products (SOPs) in foods and their potential role in inflammatory process and cardiovascular disease.
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Affiliation(s)
- L Alemany
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - R Barbera
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - A Alegría
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - J M Laparra
- Microbial Ecology and Nutrition Research Group, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chem Phys Lipids 2012; 165:662-81. [DOI: 10.1016/j.chemphyslip.2012.07.002] [Citation(s) in RCA: 213] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Revised: 06/09/2012] [Accepted: 07/05/2012] [Indexed: 11/19/2022]
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Gonçalves Albuquerque T, Sanches-Silva A, Santos L, Costa HS. An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying. Int J Food Sci Nutr 2011; 63:713-7. [PMID: 22171702 DOI: 10.3109/09637486.2011.644768] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Eighteen brands of potato crisps, frequently consumed, were analyzed to establish their nutritional value in relation to salt, fat and fatty acid (FA) composition. The purpose of the present study was to determine moisture, total fat, salt contents and FA profiles (including trans-FAs), and to identify the oil/fat used for frying of the 18 brands of potato crisps. Our results show that salt content ranged from 0.127 to 2.77 g/100 g and total fat content of potato crisps varied between 20.0 and 42.8 g/100 g. With respect to FAs analysis, palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2) were the major FAs found in the analyzed potato crisps. It is clear from our work that nowadays most potato crisps are currently produced using oils with high contents in unsaturated FAs, which can be considered as healthier from a nutritional point of view. Nevertheless, some brands of potato crisps still use palm oil or a blend of palm oil and other fats/oils, which are very rich in saturated FAs.
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Effect of phytosterols and their oxidation products on lipoprotein profiles and vascular function in hamster fed a high cholesterol diet. Atherosclerosis 2011; 219:124-33. [PMID: 21719014 DOI: 10.1016/j.atherosclerosis.2011.06.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/18/2011] [Revised: 05/23/2011] [Accepted: 06/02/2011] [Indexed: 12/13/2022]
Abstract
Human diets contain phytosterols and their oxidation products. We investigated effect of β-sitosterol (Si), stigmasterol (St), β-sitosterol oxidation products (SiOP) and stigmasterol oxidation products (StOP) on plasma total cholesterol and their interaction with the gene expression of enzymes, proteins and transporters involved in cholesterol absorption and metabolism. Sixty male hamsters were fed the control diet or one of four experimental diets containing 0.1% Si, 0.1% SiOP, 0.1% St and 0.1% StOP, respectively, for six weeks. SiOP and StOP groups had the relative liver weights greater than their corresponding non-oxidized forms, indicating they were possibly toxic. Results showed both Si and St groups reduced while SiOP and StOP hamsters lost the capacity of lowering plasma total cholesterol (TC), low-density lipoprotein cholesterol (LDL) and triacylglycerols (TG) compared with the control group. Si and St but not SiOP and StOP were anti-atherosclerotic. RT-PCR analysis demonstrated Si and St but not SiOP and StOP down-regulated mRNA levels of intestinal acyl CoA: cholesterol acyltransferase (ACAT2) and microsomal triglyceride protein (MTP). Aortas from Si and St hamsters relaxed better than those from the control and their corresponding SiOP and StOP-treated hamsters. It was concluded that Si and St not SiOP and StOP were beneficial in improving lipoprotein profile and aortic function.
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Current and new insights on phytosterol oxides in plant sterol-enriched food. Chem Phys Lipids 2011; 164:607-24. [PMID: 21699886 DOI: 10.1016/j.chemphyslip.2011.06.005] [Citation(s) in RCA: 147] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2011] [Revised: 06/05/2011] [Accepted: 06/06/2011] [Indexed: 02/07/2023]
Abstract
Over the past 15 years, plant sterol-enriched foods have faced a great increase in the market, due to the asserted cholesterol-lowering effect of plant sterols. However, owing to their chemical structures, plant sterols can oxidize and produce a wide variety of oxidation products with controversial biological effects. Although oxyphytosterols can derive from dietary sources and endogenous formation, their single contribution should be better defined. The following review provides an overall and critical picture on the current knowledge and future perspectives of plant sterols-enriched food, particularly focused on occurrence of plant sterol oxidation products and their biological effects. The final objective of this overview is to evince the different aspects of plant sterols-enriched food that require further research, for a better understanding of the influence of plant sterols and their oxides on consumers' health.
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Otaegui-Arrazola A, Menéndez-Carreño M, Ansorena D, Astiasarán I. Oxysterols: A world to explore. Food Chem Toxicol 2010; 48:3289-303. [PMID: 20870006 DOI: 10.1016/j.fct.2010.09.023] [Citation(s) in RCA: 178] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2010] [Revised: 09/15/2010] [Accepted: 09/16/2010] [Indexed: 11/25/2022]
Abstract
Oxysterols (oxidized derivatives of cholesterol and phytosterols) can be generated in the human organism through different oxidation processes, some requiring enzymes. Furthermore, oxysterols are also present in food due to lipid oxidation reactions caused by heating treatments, contact with oxygen, exposure to sunlight, etc., and they could be absorbed from the diet, at different rates depending on their side chain length. In the organism, oxysterols can follow different routes: secreted into the intestinal lumen, esterified and distributed by lipoproteins to different tissues or degraded, mainly in the liver. Cholesterol oxidation products (COPs) have shown cytotoxicity, apoptotic and pro-inflammatory effects and they have also been linked with chronic diseases including atherosclerotic and neurodegenerative processess. In the case of phytosterol oxidation products (POPs), more research is needed on toxic effects. Nevertheless, current knowledge suggests they may also cause cytotoxic and pro-apoptotic effects, although at higher concentrations than COPs. Recently, new beneficial biological activities of oxysterols are being investigated. Whereas COPs are associated with cholesterol homeostasis mediated by different mechanisms, the implication of POPs is not clear yet. Available literature on sources of oxysterols in the organism, metabolism, toxicity and potential beneficial effects of these compounds are reviewed in this paper.
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Affiliation(s)
- A Otaegui-Arrazola
- Department of Food Science and Nutrition, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain
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Kmiecik D, Korczak JÃ, RudzinÌska M, MichaÅowska AG, HęsÌ M. Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800304] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Tabee E, Jägerstad M, Dutta PC. Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1417-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Tabee E, Azadmard-Damirchi S, Jägerstad M, Dutta PC. Effects of α-Tocopherol on Oxidative Stability and Phytosterol Oxidation During Heating in Some Regular and High-Oleic Vegetable Oils. J AM OIL CHEM SOC 2008. [DOI: 10.1007/s11746-008-1274-2] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tabee E, Jägerstad M, Dutta PC. Lipids and phytosterol oxidation products in commercial potato crisps commonly consumed in Sweden. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0783-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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