Journal
FOOD CHEMISTRY
Volume 102, Issue 1, Pages 161-167Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.05.010
Keywords
lipid oxidation; phytosterols; emulsions; interfacial tension
Ask authors/readers for more resources
Dietary plants sterols (phytosterols) have been shown to lower plasma cholesterol level in humans. Since phytosterols may protect against coronary heart diseases, they are being incorporated into functional foods. However, phytosterols are susceptible to oxidative degradation. The purpose of this study was to evaluate the formation of phytosterols oxidation products (POPs) in oil-in-water emulsions and bulk corn oil. The extent of lipid oxidation was monitored by measuring the lipid hydroperoxides and hexanal, whereas 7-keto derivatives of phytosterols were determined by gas chromatography to follow sterol oxidation. A higher POPs level and formation rate was found in the oil-in-water (o/w) emulsion than in the bulk oil. Interfacial tension measurements showed that phytosterols had a high degree of surface activity, which would allow them to migrate to the oil-water interface of the emulsion droplets where oxidative stress is high. (c) 2006 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available