Sterol oxidation in ready-to-eat infant foods during storage.
The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different liquid infant foods (honey or fruits flavors), prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months at 25 degrees C. Sterol oxidation products (SOP) were isolated by cold saponification, purified by silica solid-phase extraction, and analyzed by gas chromatography (GC) and GC-mass spectrometry. beta-Sitosterol was the most representative sterol, followed by cholesterol and campesterol. No significant differences in the total and single SOP content (0.8-1 mg/kg of product) were observed with respect to storage time and type of sample; the main SOP found was 7-ketositosterol (<0.2 mg/kg of product). The extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and beta-sitosterol (1.4%). The type and quality of raw materials, as well as the processing conditions, seem to greatly influence SOP formation and accumulation in infant foods.
García-Llatas
Guadalupe
G
Area de Nutrición y Bromatología, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot-Valencia, Spain.
Cercaci
Luisito
L
Rodriguez-Estrada
Maria Teresa
MT
Lagarda
M Jesús
MJ
Farré
Rosaura
R
Lercker
Giovanni
G
D002784:Cholesterol / Q000031:analogs & derivatives / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005519:Food Preservation; D007225:Infant Food / Q000032:analysis*; D010084:Oxidation-Reduction; D010840:Phytosterols / Q000032:analysis; D012855:Sitosterols / Q000032:analysis; D013261:Sterols / Q000737:chemistry*
D005227:Fatty Acids; D010840:Phytosterols; D012855:Sitosterols; D013261:Sterols; C021273:campesterol; C025473:gamma-sitosterol; D002784:Cholesterol