title: Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions.
abstract: The aim of the study was to assess the potential applicability of natural antioxidants in the stabilisation of phytosterols. A mixture of β-sitosterol and campesterol was incorporated into triacylglycerols (TAGs). The following antioxidants were added to the prepared matrix: green tea extract, rosemary extract, a mix of tocopherols from rapeseed oil, a mix of synthetic tocopherols, phenolic compounds extracted from rapeseed meal, sinapic acid and butylated hydroxytoluene (BHT). Samples were heated at a temperature of 180 °C for 4 h. After the completion of heating, the losses of phytosterols were analysed, as well as the contents of β-sitosterol and campesterol oxidation products. The total content of phytosterol oxidation products in samples ranged from 96.69 to 268.35 μg/g of oil. The effectiveness of antioxidants decreased in the following order: phenolic compounds from rapeseed meal>rosemary extract>mix of tocopherols from rapeseed oil>mix of synthetic tocopherols>green tea extract>sinapic acid>BHT.
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland. Electronic address: dominik.kmiecik@up.poznan.pl.
authors.forename: Dominik
authors.initials: D
authors.lastname: Kmiecik
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Józef
authors.initials: J
authors.lastname: Korczak
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Magdalena
authors.initials: M
authors.lastname: Rudzińska
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Gramza-Michałowska
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Marzanna
authors.initials: M
authors.lastname: Hęś
authors.affiliation: Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Kobus-Cisowska
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002784:Cholesterol / Q000031:analogs & derivatives* / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry; D010840:Phytosterols / Q000737:chemistry*; D024505:Tocopherols / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D010840:Phytosterols; C021273:campesterol; D002784:Cholesterol; D024505:Tocopherols
keywords: Brassicasterol (PubChem CID: 5281327); Campesterol (PubChem CID: 173183); Heating TAGs; Oxyphytosterols; Phenolic antioxidants; Phytosterols; Phytosterols (PubChem CID: 12303662); Sinapic acid (PubChem CID: 637775); Tocopherol; Tocopherols (PubChem CID: 14986); β-Sitosterol (PubChem CID: 222284)