Acyl moiety and temperature affects thermo-oxidative degradation of steryl esters. Cytotoxicity of the degradation products

Phytosterols and their esters are often used as functional ingredients in food products due to its lowering blood cholesterol properties. Products containing phytosterols and its esters are recommended for direct consumption, cooking, baking and frying, however during food preparation it is possible thermo-oxidative degradation is possible. Unsaturation of fatty acid present in steryl ester may further stimulates degradation. Free stigmasterol degraded faster than its esters, even with linoleic acid attached. The highest amount of degradation products was observed for free stigmasterol, followed by esters with linoleic and oleic acids. Polar dimers were fund in all heated samples, although for free stigmasterol heated at 60 degrees C were not detected. Whereas non-polar dimers were observed only in heated stigmasterol. Degradation of esterified stigmasterol generated degradation products with lower cytotoxicity.