title: Heating Two Types of Enriched Margarine: Complementary Analysis of Phytosteryl/Phytostanyl Fatty Acid Esters and Phytosterol/Phytostanol Oxidation Products.
abstract: Two phytosteryl and/or phytostanyl fatty acid ester-enriched margarines were subjected to common heating procedures. UHPLC-APCI-MS analysis resulted for the first time in comprehensive quantitative data on the decreases of individual phytosteryl/-stanyl fatty acid esters upon heating of enriched foods. These data were complemented by determining the concurrently formed phytosterol/-stanol oxidation products (POPs) via online LC-GC. Microwave-heating led to the least decreases of esters of approximately 5% in both margarines. Oven-heating of the margarine in a casserole caused the greatest decreases, with 68 and 86% esters remaining, respectively; the impact on individual esters was more pronounced with increasing degree of unsaturation of the esterified fatty acids. In the phytosteryl/-stanyl ester-enriched margarine, approximately 20% of the ester losses could be explained by the formation of POPs; in the phytostanyl ester-enriched margarine, the POPs accounted for <1% of the observed ester decreases.
authors.affiliation: Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany.
authors.forename: Birgit
authors.initials: B
authors.lastname: Scholz
authors.affiliation: Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany.
authors.forename: Nicole
authors.initials: N
authors.lastname: Menzel
authors.affiliation: Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit , Veterinärstrasse 2, D-85764 Oberschleissheim, Germany.
authors.forename: Vera
authors.initials: V
authors.lastname: Lander
authors.affiliation: Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany.
authors.forename: Karl-Heinz
authors.initials: KH
authors.lastname: Engel
mesh_terms: D004952:Esters / Q000032:analysis; D005227:Fatty Acids / Q000737:chemistry; D005387:Finland; D005527:Food, Fortified / Q000032:analysis; D005602:France; D006361:Heating; D008383:Margarine / Q000032:analysis*; D008872:Microwaves; D015394:Molecular Structure; D010084:Oxidation-Reduction; D010840:Phytosterols / Q000737:chemistry*
chemical_list: D004952:Esters; D005227:Fatty Acids; D010840:Phytosterols; D008383:Margarine
keywords: UHPLC-APCI-MS; enriched margarine; online LC-GC; phytosterol/phytostanol oxidation products; phytosteryl/phytostanyl fatty acid esters; thermal treatment