Journal
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume 110, Issue 5, Pages 455-464Publisher
WILEY
DOI: 10.1002/ejlt.200700265
Keywords
frying; oxidation; phytosterols; thermal polymerization; vegetable oils
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This study determined the effect of adding mixed phytosterols, at various concentrations, on the thermal polymerization and oxidative stability index (OSI) of soybean and high-oleic sunflower oils. The indigenous tocopherols and phytosterols were removed from the oils by molecular distillation. Pure phytosterols were added back to these stripped oils at concentrations of 0.25, 0.5, 1, and 2.5 wt-%. These oils were heated at 180 degrees C, and triacylglycerol dimers and polymers, fatty acid composition, and residual phytosterols were determined. Added phytosterols at 1 and 2.5% significantly decreased thermal polymerization of stripped soybean oil over 8 h. Phytosterols at 2.5% significantly increased polymerization of stripped high-oleic sunflower oil over 12 h. Added phytosterols did not affect the loss of polyunsaturated fatty acids in either oil. The decomposition of the added phytosterols was followed in both oils during the heating study. The loss of phytosterols in soybean oil ranged from 7 to 13%, while loss in stripped high-oleic sunflower oil ranged from 13 to 20%. Phytosterols added at 1 and 2.5% significantly decreased the OSI for stripped high-oleic sunflower oil. This research shows that added phytosterols, especially at higher concentrations, will have an impact on the thermal and oxidative stability of oils.
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