title: Plant sterol oxides in functional beverages: influence of matrix and storage.
abstract: Three plant sterol (PS)-enriched beverages, milk based fruit juice (MFJPS), fruit juice (FJPS) and milk beverage (MPS), were stored at 4, 24, or 37 °C and analysed at regular time intervals of 2 months until 6 months. PS stability was analysed from the production of phytosterol oxidation products (POPs). The β-sitosterol oxides (7α/7β-hydroxy, β/α-epoxy, triol, and 7-keto) and campesterol oxides (β/α-epoxy, and 7-keto) were detected in all beverages and at all storage times and temperatures. Total POP contents followed the order MPS≫FJPS>MFJPS. In general, the beverages showed low PS oxidation levels (<0.17%). Predictive models of POP content versus storage time were established. These models explain total POP content by over 75% and individual POP content by over 50%. We propose 7-ketositosterol and 7-ketocampesterol as PS oxidation markers during storage of beverages of this kind.
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: marina.gonzalez@uv.es.
authors.forename: Marina
authors.initials: M
authors.lastname: González-Larena
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: guadalupe.garcia@uv.es.
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Garcia-Llatas
authors.affiliation: Department of Statistics, Polytechnic University of Valencia, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: gclemente@eio.upv.es.
authors.forename: Gonzalo
authors.initials: G
authors.lastname: Clemente
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: reyes.barbera@uv.es.
authors.forename: Reyes
authors.initials: R
authors.lastname: Barberá
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: m.j.lagarda@uv.es.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Lagarda
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis*; D002417:Cattle; D005503:Food Additives / Q000737:chemistry*; D061353:Food Storage; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D010087:Oxides / Q000737:chemistry*; D010840:Phytosterols / Q000737:chemistry*
chemical_list: D005503:Food Additives; D010087:Oxides; D010840:Phytosterols
keywords: Beverage; Functional foods; Oxysterols; POPs; Phytosterol stability; Plant sterol oxidation products