title: Effect of Microwave Heating on Phytosterol Oxidation.
abstract: The oxidative stability of phytosterols during microwave heating was evaluated. Two different model systems (a solid film made with a phytosterol mixture (PSF) and a liquid mixture of phytosterols and triolein (1:100, PS + TAG (triacylglycerol))) were heated for 1.5, 3, 6, 12, 20, and 30 min at 1000 W. PS degraded faster when they were microwaved alone than in the presence of TAG, following a first-order kinetic model. Up to 6 min, no phytosterol oxidation products (POPs) were generated in both systems. At 12 min of heating, the POP content reached a higher level in PSF (90.96 μg/mg of phytosterols) than in PS + TAG (22.66 μg/mg of phytosterols), but after 30 min of treatment, the opposite trend was observed. 7-Keto derivates were the most abundant POPs in both systems. The extent of phytosterol degradation depends on both the heating time and the surrounding medium, which can impact the quality and safety of the food product destined to microwave heating/cooking.
authors.affiliation: †Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Colonia Formando Hogar, Veracruz 91897, México.
authors.forename: Everth Jimena
authors.initials: EJ
authors.lastname: Leal-Castañeda
authors.affiliation: ‡Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale G. Fanin 40, 40127 Bologna, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Inchingolo
authors.forename: Vladimiro
authors.initials: V
authors.lastname: Cardenia
authors.affiliation: ⊥División de Tecnología de Alimentos, Universidad Tecnológica de Tabasco, Kilómetro 14.6 Carretera Villahermosa-Teapa, Villahermosa, Tabasco 86280, México.
authors.forename: Josafat Alberto
authors.initials: JA
authors.lastname: Hernandez-Becerra
authors.forename: Santina
authors.initials: S
authors.lastname: Romani
authors.affiliation: ‡Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale G. Fanin 40, 40127 Bologna, Italy.
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Rodriguez-Estrada
authors.affiliation: †Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Colonia Formando Hogar, Veracruz 91897, México.
authors.forename: Hugo Sergio García
authors.initials: HS
authors.lastname: Galindo
mesh_terms: D006358:Hot Temperature; D008872:Microwaves; D010084:Oxidation-Reduction / Q000528:radiation effects; D010840:Phytosterols / Q000737:chemistry*
chemical_list: D010840:Phytosterols
keywords: GC−MS; heating; microwave; oxidation; phytosterol oxidation products; triolein; β-sitosterol