1
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Effects of different deodorization methods on the oxidation of sterol components in rice bran oil. Food Chem 2023; 404:134568. [DOI: 10.1016/j.foodchem.2022.134568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 09/21/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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2
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Poudel A, Gachumi G, Purves R, Badea I, El-Aneed A. Determination of phytosterol oxidation products in pharmaceutical liposomal formulations and plant vegetable oil extracts using novel fast liquid chromatography - Tandem mass spectrometric methods. Anal Chim Acta 2022; 1194:339404. [PMID: 35063161 DOI: 10.1016/j.aca.2021.339404] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 12/10/2021] [Accepted: 12/23/2021] [Indexed: 11/26/2022]
Abstract
Phytosterol oxidation products (POPs) formed by the auto-oxidation of phytosterols can lead to negative health consequences. New liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantitative and qualitative approaches were developed. For quantification, sixteen phytosterol oxidation products (POPs) in liposomal formulations; namely 7-keto, 7-hydroxy, 5,6-epoxy, and 5,6-dihydroxy derivatives of brassicasterol, campesterol, stigmasterol, and β-sitosterol were quantified. The method has a short run time of 5 min, achieved on a poroshell C18 column, using isocratic elution. To the best of our knowledge, this is the shortest run time among reported methods for the quantitative analysis of POPs. Atmospheric pressure chemical ionization (APCI) was used, and the mobile phase was composed of acetonitrile/methanol (99:1 v/v). The quantitative method was validated as per the FDA guidelines for linearity, accuracy, precision, selectivity, sensitivity, matrix effect, dilution integrity, and stability. The method was applied for the quantification of POPs in liposomal phytosterol formulations prepared with and without tocopherols, as antioxidants. The formulation process had little impact on the formation of POPs as only 7-ketobrassicasterol was quantified in tested samples. The quantified value of POPs in liposomal samples was insignificant to impart any toxicological effects. Other degradation products such as 7-hydroxy, 5,6-epoxy and 5,6-dihydroxy derivatives of brassicasterol, campesterol and β-sitosterol were below the lower limit of quantification. Phytosterol-containing formulations were then assessed for their oxidative stability after microwave exposure for 5 min. The incorporation of tocopherols significantly increased the stability of phytosterols in the liposomal formulations. Finally, LC-MS/MS qualitative identification of phytosterols obtained from extra virgin olive oil was performed. New POPs, namely 7-ketoavenasterol, and 7-ketomethylenecycloartenol were putatively identified, illustrating the applicability of the method to identify POPs with varying structures present in various phytosterol sources. In fact, it is the first time that 7-ketomethylenecycloartenol is reported as a POP.
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Affiliation(s)
- Asmita Poudel
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - George Gachumi
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Randy Purves
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada; Canadian Food Inspection Agency, Saskatoon, SK, Canada
| | - Ildiko Badea
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Anas El-Aneed
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada.
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3
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Massimo L, Laura D, Ginevra LB. Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03343-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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4
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Phytosterols isolated from Clinacanthus nutans induce immunosuppressive activity in murine cells. Int Immunopharmacol 2017; 44:203-210. [DOI: 10.1016/j.intimp.2017.01.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 01/10/2017] [Accepted: 01/10/2017] [Indexed: 11/18/2022]
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5
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Wocheslander S, Eisenreich W, Scholz B, Lander V, Engel KH. Identification of Acyl Chain Oxidation Products upon Thermal Treatment of a Mixture of Phytosteryl/-stanyl Linoleates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9214-9223. [PMID: 27933991 DOI: 10.1021/acs.jafc.6b04326] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A mixture of phytosterols/-stanols, consisting of 75% β-sitosterol, 12% sitostanol, 10% campesterol, 2% campestanol, and 1% others, was esterified with linoleic acid. The resulting mixture of phytosteryl/-stanyl linoleates was subjected to thermal oxidation at 180 °C for 40 min. A silica solid-phase extraction was applied to separate a fraction containing the nonoxidized linoleates and nonpolar degradation products (heptanoates, octanoates) from polar oxidation products (oxo- and hydroxyalkanoates). In total, 15 sitosteryl, sitostanyl, and campesteryl esters, resulting from oxidation of the acyl chain, could be identified by GC-FID/MS. Synthetic routes were described for authentic reference compounds of phytosteryl/-stanyl 7-hydroxyheptanoates, 8-hydroxyoctanoates, 7-oxoheptanoates, 8-oxooctanoates, and 9-oxononanoates, which were characterized by GC-MS and two-dimensional NMR spectroscopy. The study provides data on the formation and identities of previously unreported classes of acyl chain oxidation products upon thermal treatment of phytosteryl/-stanyl fatty acid esters.
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Affiliation(s)
- Stefan Wocheslander
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
| | - Wolfgang Eisenreich
- Lehrstuhl für Biochemie, Technische Universität München , Lichtenbergstrasse 4, D-85748 Garching, Germany
| | - Birgit Scholz
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
| | - Vera Lander
- Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit , Veterinärstrasse 2, D-85764 Oberschleissheim, Germany
| | - Karl-Heinz Engel
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
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6
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Barriuso B, Astiasarán I, Ansorena D. Unsaturated lipid matrices protect plant sterols from degradation during heating treatment. Food Chem 2016; 196:451-8. [DOI: 10.1016/j.foodchem.2015.09.074] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 08/20/2015] [Accepted: 09/21/2015] [Indexed: 02/04/2023]
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7
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Grün CH, Besseau S. Normal-phase liquid chromatography–atmospheric-pressure photoionization–mass spectrometry analysis of cholesterol and phytosterol oxidation products. J Chromatogr A 2016; 1439:74-81. [DOI: 10.1016/j.chroma.2015.12.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 11/02/2015] [Accepted: 12/16/2015] [Indexed: 10/22/2022]
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8
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Lin Y, Knol D, Trautwein EA. Phytosterol oxidation products (POP) in foods with added phytosterols and estimation of their daily intake: A literature review. EUR J LIPID SCI TECH 2016; 118:1423-1438. [PMID: 27812313 PMCID: PMC5066650 DOI: 10.1002/ejlt.201500368] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 09/30/2015] [Accepted: 11/02/2015] [Indexed: 01/22/2023]
Abstract
To evaluate the content of phytosterol oxidation products (POP) of foods with added phytosterols, in total 14 studies measuring POP contents of foods with added phytosterols were systematically reviewed. In non‐heated or stored foods, POP contents were low, ranging from (medians) 0.03–3.6 mg/100 g with corresponding oxidation rates of phytosterols (ORP) of 0.03–0.06%. In fat‐based foods with 8% of added free plant sterols (FPS), plant sterol esters (PSE) or plant stanol esters (PAE) pan‐fried at 160–200°C for 5–10 min, median POP contents were 72.0, 38.1, and 4.9 mg/100 g, respectively, with a median ORP of 0.90, 0.48, and 0.06%. Hence resistance to thermal oxidation was in the order of PAE > PSE > FPS. POP formation was highest in enriched butter followed by margarine and rapeseed oil. In margarines with 7.5–10.5% added PSE oven‐heated at 140–200°C for 5–30 min, median POP content was 0.3 mg/100 g. Further heating under same temperature conditions but for 60–120 min markedly increased POP formation to 384.3 mg/100 g. Estimated daily upper POP intake was 47.7 mg/d (equivalent to 0.69 mg/kg BW/d) for foods with added PSE and 78.3 mg/d (equivalent to 1.12 mg/kg BW/d) for foods with added FPS as calculated by multiplying the advised upper daily phytosterol intake of 3 g/d with the 90% quantile values of ORP. In conclusion, heating temperature and time, chemical form of phytosterols added and the food matrix are determinants of POP formation in foods with added phytosterols, leading to an increase in POP contents. Practical applications: Phytosterol oxidation products (POP) are formed in foods containing phytosterols especially when exposed to heat treatment. This review summarising POP contents in foods with added phytosterols in their free and esterified forms reveals that heating temperature and time, the chemical form of phytosterols added and the food matrix itself are determinants of POP formation with heating temperature and time having the biggest impact. The estimated upper daily intakes of POP is 78.3 mg/d for fat‐based products with added free plant sterols and 47.7 mg/d for fat‐based products with added plant sterol esters.
Phytosterols in foods are susceptible to oxidation to form phytosterol oxidation products (POP). This review summarizes literature data regarding POP contents of foods with added phytosterols that were exposed to storage and heat treatments.
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Affiliation(s)
- Yuguang Lin
- Unilever Research and Development Vlaardingen The Netherlands
| | - Diny Knol
- Unilever Research and Development Vlaardingen The Netherlands
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9
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Menéndez-Carreño M, Knol D, Janssen HG. Development and validation of methodologies for the quantification of phytosterols and phytosterol oxidation products in cooked and baked food products. J Chromatogr A 2015; 1428:316-25. [PMID: 26435311 DOI: 10.1016/j.chroma.2015.09.073] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2015] [Revised: 09/18/2015] [Accepted: 09/22/2015] [Indexed: 01/26/2023]
Abstract
Chromatography-mass spectrometry (GC-MS) methodologies for the analysis of the main phytosterols (PS) and phytosterol oxidation products (POPs) present in 19 different foodstuffs cooked or baked using margarines with or without added plant sterols are presented. Various methods for fat extraction were evaluated to allow the GC-MS analysis of large numbers of prepared vegetable, fish and meat products, egg and bakery items in a practically feasible manner. The optimized methods resulted in a good sensitivity and allowed the analysis of both PS and POPs in the broad selection of foods at a wide range of concentrations. Calibration curves for both PS and POPs showed correlation coefficients (R(2)) better than 0.99. Detection limits were below 0.24mgkg(-1) for PS and 0.02mgkg(-1) for POPs, respectively. Average recovery data were between 81% and 105.1% for PS and between 65.5 and 121.8% for POPs. Good results were obtained for within- and between-day repeatability, with most values being below 10%. Entire sample servings were analyzed, avoiding problems with inhomogeneity and making the method an exact representation of the typical use of the food by the consumer.
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Affiliation(s)
- María Menéndez-Carreño
- Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
| | - Diny Knol
- Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
| | - Hans-Gerd Janssen
- Unilever Research and Development Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands; Analytical-Chemistry Group, van't Hoff Institute for Molecular Sciences, University of Amsterdam, Science Park 904, P.O. Box 94157, 1090 GD Amsterdam, The Netherlands.
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10
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Zhang Q, Qin W, Li M, Shen Q, Saleh AS. Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12147] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Wen Qin
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Meiliang Li
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Qun Shen
- Natl. Engineering and Technology Research Center for Fruits and Vegetables; College of Food Science and Nutritional Engineering, China Agricultural Univ.; Beijing 100083 China
| | - Ahmed S.M. Saleh
- Dept. of Food Science and Technology; Faculty of Agriculture, Assiut Univ.; Assiut 71526 Egypt
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11
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Cardenia V, Olivero G, Rodriguez-Estrada MT. Thermal oxidation of cholesterol: Preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers. Steroids 2015; 99:161-71. [PMID: 25846978 DOI: 10.1016/j.steroids.2015.03.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 03/18/2015] [Accepted: 03/23/2015] [Indexed: 11/27/2022]
Abstract
Cholesterol oxidation in food and model systems is usually monitored by evaluating cholesterol oxidation products, but the analysis is time-consuming and expensive. Therefore, the determination of volatile compounds deriving from cholesterol thermoxidation could be valuable to identify other possible oxidation markers. Cholesterol alone and in the presence of a triacylglycerol mixture (tripalmitin, tristearin, and triolein) were thermoxidized at 170°C for 15min. In both model systems, the total volatile compounds increased three times when oxidation time rose from 5 to 15min. The main classes of volatile compounds were aldehydes, ketones, alcohols and hydrocarbons, displaying a similar behavior in both systems. After 5min of oxidation, 2-methyl-6-heptanone was the main volatile compound, followed by 3-methylpentane, 2,3-dimethyl-1-pentene and 3-methylbutanal. To verify if 2-methyl-6-heptanone could be used as volatile marker of cholesterol oxidation, data were compared with the total cholesterol oxidation products content of each system. A significant correlation between total cholesterol oxidation products content and 2-methyl-6-heptanone amount was found when cholesterol was oxidized alone (r(2)=0.994) and in presence of triacylglycerols (r(2)=0.998). When egg yolk was thermoxidized at 80°C for 6h, 3-methylbutanal was the volatile compound that better explained the oxidative trend in this food system, showing a significant correlation with cholesterol oxidation rate (r=0.91). In conclusion, 2-methyl-6-heptanone and 3-methylbutanal could represent an easy and cheaper strategy for monitoring cholesterol oxidation in model systems and food samples, respectively; however, a deeper investigation on the amount and type of volatile compounds generated from cholesterol oxidation according to the food matrix, should be carried out.
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Affiliation(s)
- Vladimiro Cardenia
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Giulia Olivero
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy
| | - Maria Teresa Rodriguez-Estrada
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy.
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12
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Barriuso B, Ansorena D, Poyato C, Astiasarán I. Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation. Steroids 2015; 99:155-60. [PMID: 25697057 DOI: 10.1016/j.steroids.2015.02.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 01/31/2015] [Accepted: 02/07/2015] [Indexed: 11/18/2022]
Abstract
The characteristics of the lipid matrix surrounding sterols exert a great influence in their thermal oxidation process. The objective of this work was to assess the oxidation susceptibility of equal amounts of cholesterol and stigmasterol within a sunflower oil lipid matrix (ratio 1:1:200) during heating (180°C, 0-180min). Remaining percentage of sterols was determined and seven sterol oxidation products (SOPs) were analysed for each type of sterol along the heating treatment. Evolution of the fatty acid profile and vitamin E content of the oil was also studied. Overall oxidation status of the model system was assessed by means of Peroxides Value (PV) and TBARS. PV remained constant from 30min onwards and TBARS continued increasing along the whole heating treatment. Degradation of both cholesterol and stigmasterol fitted a first order curve (R(2)=0.937 and 0.883, respectively), with very similar degradation constants (0.004min(-1) and 0.005min(-1), respectively). However, higher concentrations of oxidation products were found from cholesterol (79μg/mg) than from stigmasterol (53μg/mg) at the end of the heating treatment. Profile of individual oxidation products was similar for both sterols, except for the fact that no 25-hydroxystigmasterol was detected. 7α-Hydroxy and 7-keto-derivatives were the most abundant SOPs at the end of the treatment. PUFA and vitamin E suffered a significant degradation along the process, which was correlated to sterols oxidation.
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Affiliation(s)
- Blanca Barriuso
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
| | - Candelaria Poyato
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31008 Pamplona, Spain.
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13
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Scholz B, Wocheslander S, Lander V, Engel KH. On-line liquid chromatography-gas chromatography: A novel approach for the analysis of phytosterol oxidation products in enriched foods. J Chromatogr A 2015; 1396:98-108. [PMID: 25890442 DOI: 10.1016/j.chroma.2015.03.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 03/30/2015] [Accepted: 03/31/2015] [Indexed: 01/03/2023]
Abstract
A novel methodology for the automated qualitative and quantitative determination of phytosterol oxidation products in enriched foods via on-line liquid chromatography-gas chromatography (LC-GC) was established. The approach is based on the LC pre-separation of acetylated phytosterols and their corresponding oxides using silica as stationary phase and a mixture of n-hexane/methyl tert-butyl ether/isopropanol as eluent. Two LC-fractions containing (i) 5,6-epoxy- and 7-hydroxyphytosterols, and (ii) 7-ketophytosterols are transferred on-line to the GC for the analysis of their individual compositions on a medium polar trifluoropropylmethyl polysiloxane capillary column. Thus, conventionally employed laborious off-line purification and enrichment steps can be avoided. Validation data, including recovery, repeatability, and reproducibility of the method, were elaborated using an enriched margarine as example. The margarine was subjected to a heating procedure in order to exemplarily monitor the formation of phytosterol oxidation products. Quantification was performed using on-line LC-GC-FID, identification of the analytes was based on on-line LC-GC-MS. The developed approach offers a new possibility for the reliable and fast analysis of phytosterol oxidation products in enriched foods.
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Affiliation(s)
- Birgit Scholz
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85350 Freising, Germany
| | - Stefan Wocheslander
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85350 Freising, Germany
| | - Vera Lander
- Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit, Veterinärstrasse 2, D-85764 Oberschleissheim, Germany
| | - Karl-Heinz Engel
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85350 Freising, Germany.
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14
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Wang Y, Jiang H, Huang H, Xie Y, Zhao Y, You X, Tang L, Wang Y, Yin W, Qiu P, Yan G, Hu H. Determination of neuroprotective oxysterols in Calculus bovis
, human gallstones, and traditional Chinese medicine preparations by liquid chromatography with mass spectrometry. J Sep Sci 2015; 38:796-803. [DOI: 10.1002/jssc.201400850] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Revised: 12/05/2014] [Accepted: 12/10/2014] [Indexed: 01/15/2023]
Affiliation(s)
- Yalong Wang
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Han Jiang
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Huizhi Huang
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Yanqi Xie
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Yunshi Zhao
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Xiuhua You
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Lipeng Tang
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Youqiong Wang
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Wei Yin
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Pengxin Qiu
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Guangmei Yan
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Haiyan Hu
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
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15
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Gao J, Yue Q, Ji Y, Cheng B, Zhang X. Novel synthesis strategy for the preparation of individual phytosterol oxides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:982-988. [PMID: 23278362 DOI: 10.1021/jf304622s] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Sterols (cholesterol and phytosterols) are important structural components of cell membranes and major constituents of lipid metabolism. Research on their oxides, such as the factors affecting oxidation, oxides' structures, and qualitative and quantitative analysis, aroused more attention in this decade. However, the biological roles of individual phytosterol oxides are still unclear because no commercial individual phytosterol oxide standards are available. Different from the traditional chemical synthesis, in the present study, chemical synthesis from a starting phytosterol mixture followed with a semipreparative HPLC separation produced individual oxides. TLC and analytical HPLC were used here to not only monitor the reaction process but also specifically analyze the synthetic intermediates and oxides. The chromatographic results exhibited strict rules and similar characteristics. Finally, for the first time, four individual phytosterol oxides were successfully separated and collected by a semipreparative HPLC system, thus providing a novel strategy for the preparation of individual phytosterol oxides.
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Affiliation(s)
- Junlan Gao
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, People's Republic of China
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16
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Yang C, Chen ZY, Wong SL, Liu J, Liang YT, Lau CW, Lee HK, Huang Y, Tsang SY. β-Sitosterol oxidation products attenuate vasorelaxation by increasing reactive oxygen species and cyclooxygenase-2. Cardiovasc Res 2012; 97:520-32. [DOI: 10.1093/cvr/cvs370] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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17
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Ubhayasekera SJKA, Dutta PC. Assessment of Sterol Oxidation in Oils Recovered from Exhausted Bleaching Earth by Coupled Capillary Column GC and GC–MS Methods. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2053-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - Paresh C. Dutta
- Division of Food Chemistry, Department of Food ScienceSwedish University of Agricultural SciencesBox 7051 Uppsala BioCentrumUppsalaSE‐75007Sweden
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18
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Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry. J Sep Sci 2012; 35:424-30. [DOI: 10.1002/jssc.201100660] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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19
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Egressy-Molnár O, Jókai Z. Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validation. ACTA ALIMENTARIA 2011. [DOI: 10.1556/aalim.40.2011.suppl.3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Koschutnig K, Kemmo S, Lampi AM, Piironen V, Fritz-Ton C, Wagner KH. Separation and isolation of β-sitosterol oxides and their non-mutagenic potential in the Salmonella microsome assay. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.04.062] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Analytical Methods for Quantification of Modified Fatty Acids and Sterols Formed as a Result of Processing. FOOD ANAL METHOD 2008. [DOI: 10.1007/s12161-008-9055-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kemmo S, Ollilainen V, Lampi AM, Piironen V. Liquid chromatography mass spectrometry for plant sterol oxide determination in complex mixtures. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0661-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Rossmann B, Thurner K, Luf W. MS–MS Fragmentation Patterns of Cholesterol Oxidation Products. MONATSHEFTE FUR CHEMIE 2007. [DOI: 10.1007/s00706-007-0589-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cercaci L, Conchillo A, Rodriguez-Estrada MT, Ansorena D, Astiasarán I, Lercker G. Preliminary study on health-related lipid components of bakery products. J Food Prot 2006; 69:1393-401. [PMID: 16786862 DOI: 10.4315/0362-028x-69.6.1393] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this study was to evaluate the presence of health-related lipid components, in particular trans fatty acids and sterol oxidation products, in four bakery products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. Trans fatty acids were determined by silver-ion thin-layer chromatography-gas chromatography, whereas sterol oxidation was assessed by gas chromatography and gas chromatography-mass spectrometry determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02 to 3.13 g/100 g of product), sterols (34.9 to 128.3 mg/100 g of product), and 7-keto derivatives of sterols (1.88 to 3.14 mg/kg of product) varied considerably among samples. The supply of phytosterols (22.5 to 64.0 mg/100 g of product) was not significant, and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29 to 0.84%), except for that of brassicasterol (2.01 to 3.11%). The quality of ingredients and raw materials seems to have greatly influenced the fatty acid profile, stability, safety, and quality of the final product; these ingredients should be chosen with extreme care to decrease their potential negative health effects and to increase safety of these products.
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Affiliation(s)
- Luisito Cercaci
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale G. Fanin, 40, 1-40127 Bologna, Italy
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Conchillo A, Cercaci L, Ansorena D, Rodriguez-Estrada MT, Lercker G, Astiasarán I. Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:7844-50. [PMID: 16190640 DOI: 10.1021/jf050539m] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The content of phytosterol oxidation products (POPs) in enriched and nonenriched commercial spreads was evaluated by thin-layer chromatography-gas chromatography (TLC-GC). Oxides of beta-sitosterol, campesterol, and stigmasterol were produced by thermo-oxidation (7-hydroxy, 7-keto, and epoxy derivatives) and chemical synthesis (triol derivatives), which were then separated and identified by TLC-GC. Their identification was further confirmed by GC-mass spectrometry (GC-MS). The total amounts of phytosterols found were 6.07 and 0.33 g/100 g of sample in phytosterol-enriched and nonenriched spread, respectively, whereas the total POPs contents were 45.60 and 13.31 mg/kg of sample in the enriched and nonenriched products. The main POPs found were the 7-keto derivatives of all phytosterols analyzed; 7-ketositosterol was the most abundant one (14.96 and 5.93 mg/kg of sample in phytosterol-enriched and nonenriched spread). No beta-epoxy and triol derivatives were detected in both types of samples. The enriched spread presented a lower phytosterol oxidation rate (0.07%) than the nonenriched one (0.41%).
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Affiliation(s)
- Ana Conchillo
- Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, University of Navarra, C/Irunlarrea s/n, E-31080 Pamplona, Spain
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Soupas L, Huikko L, Lampi AM, Piironen V. Esterification affects phytosterol oxidation. EUR J LIPID SCI TECH 2005. [DOI: 10.1002/ejlt.200401096] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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