Studies on phytosterol oxides .2. Content in some vegetable oils and in french fries prepared in these oils

doi:10.1007/s11746-997-0198-6

LZUFE-KMS

	Studies on phytosterol oxides .2. Content in some vegetable oils and in french fries prepared in these oils
	Dutta, PC
	1997-06
发表期刊	JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷号	74 期号:6 页码:659-666
摘要	Hydrogenated rapeseed oil/palm oil blend, sunflower oil and high-oleic sunflower oil, and French fries fried in these oils were assessed for contents of sterol oxidation products. Different oxidation products of phytosterols (7 alpha- and 7 beta-hydroxy-sito- and campesterol, 7-ketosito- and 7-ketocampesterol, 5 alpha,6 alpha-epoxy-sito- and campesterol, 5 beta,6 beta-epoxy-sito- and campesterol, dihydroxysitosterol and dihydroxycampesterol) were identified and quantitated by gas chromatography (CC) and CC-mass spectroscopy. Rapeseed oil/palm oil blend contained 41 ppm total sterol oxides before frying operations. After two days of frying, this level was increased to 60 ppm. Sunflower oil and high-oleic sunflower oil had 40 and 46 ppm sterol oxides, respectively, before frying operations. After two days of frying operations, these levels increased to 57 and 56 ppm, respectively. in addition to campesterol and sitosterol oxidation products, small amounts of 7 alpha- and 7 beta-hydroxystigmasterol were detected in the oil samples. Total sterol oxides in the lipids of French fries fried at 200 degrees C in rapeseed oil/palm oil blend, sunflower oil, and high-oleic sunflower oil were 32, 37, and 54 ppm, respectively. The levels of total oxidized sterols, calculated per g sample, ranged from 2.4 to 4.0 ppm. In addition to the content of phytosterol oxides, full scan mass spectra of several oxidation products of stigmasterol are reported for the first time.
关键词	campesterol oxides frying oils high-oleic sunflower oil rapeseed oil palm oil blend sitosterol oxides stigmasterol oxides sunflower oil vegetable oils
DOI	10.1007/s11746-997-0198-6
收录类别	SCIE
ISSN	0003-021X
语种	英语
WOS研究方向	Chemistry ; Food Science & Technology
WOS类目	Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:A1997XE73300005
出版者	AMER OIL CHEMISTS SOC
原始文献类型	Article ; Proceedings Paper
引用统计	被引频次：89[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.lzufe.edu.cn/handle/39EH0E1M/31560
专题	兰州财经大学
推荐引用方式 GB/T 7714	Dutta, PC. Studies on phytosterol oxides .2. Content in some vegetable oils and in french fries prepared in these oils[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,1997,74(6):659-666.
APA	Dutta, PC.(1997).Studies on phytosterol oxides .2. Content in some vegetable oils and in french fries prepared in these oils.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,74(6),659-666.
MLA	Dutta, PC."Studies on phytosterol oxides .2. Content in some vegetable oils and in french fries prepared in these oils".JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 74.6(1997):659-666.