Sterols heating: Degradation and formation of their ring-structure polar oxidation products
Sterols heating: Degradation and formation of their ring-structure polar oxidation products
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DOI：
10.1016/j.foodchem.2012.05.027
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发表时间：
2012-11-15
期刊：
影响因子：
8.8
通讯作者：
Ansorena, Diana
中科院分区：
文献类型：
--
作者：
Barriuso, Blanca;Otaegui-Arrazola, Ane;Ansorena, Diana
胆固醇和植物甾醇在加热条件下可被氧化，产生甾醇氧化产物（SOP），其毒性作用众所周知。本文研究了 360 分钟加热处理（180 摄氏度）过程中胆固醇和三种植物甾醇的降解情况。 SOP 的形成和进一步降解也通过 GC-MS 进行了分析。结果显示，甾醇对降解的敏感性按照以下降序排列：菜油甾醇近似于β-谷甾醇>=豆甾醇>胆固醇。退化曲线拟合（R-2 = 0.907-0.979）对数模型。 SOP 在前 5-10 分钟内浓度增加，此后，其降解速率高于其形成速率，导致随着时间的推移而降低。无论衍生自哪种甾醇，7-酮衍生物在整个过程中呈现出最高水平，并且具有相同氧化类型的 SOP 也遵循类似的降解模式（R = 0.90-0.99）。 (C) 2012 Elsevier Ltd. 保留所有权利。
Cholesterol and phytosterols can be oxidised under heating conditions to give sterol oxidation products (SOPs), known by their toxic effects. This paper studied the degradation of cholesterol and three plant sterols during a 360 min heating treatment (180 degrees C). The formation and further degradation of SOPs was also analysed by GC-MS. Results revealed a sterol susceptibility to degradation according to the following decreasing order: campesterol approximate to beta-sitosterol >= stigmasterol > cholesterol. The degradation curve fit (R-2 = 0.907-0.979) a logarithmic model. SOPs increased their concentration during the first 5-10 min and thereafter, their degradation rate was higher than their formation rate, resulting in a decrease over time. Irrespective of the sterol from which they had derived, 7-keto derivatives presented the highest levels throughout the entire process, and also SOPs with the same type of oxidation followed a similar degradation pattern (R = 0.90-0.99). (C) 2012 Elsevier Ltd. All rights reserved.