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Effect of storage and heating on phytosterol concentrations in vegetable oils determined by GC/MS
Author(s) -
Thanh Tran T,
Vergnes MarieFrance,
Kaloustian Jacques,
ElMoselhy Tarek F,
AmiotCarlin MarieJo,
Portugal Henri
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2322
Subject(s) - phytosterol , food science , sunflower oil , chemistry , sterol , olive oil , coronary heart disease , sunflower , cholesterol , biology , horticulture , biochemistry , medicine
Phytosterols can be of value in decreasing cardiovascular risk of coronary heart disease. β‐Sitosterol was the most abundant sterol in the three oils studied (sunflower, olive and ‘4 oil mixture’). The total phytosterol level was the highest in the ‘4 oil mixture’ compared with the other oils studied. Tests performed on the effect of aging (heating at 50 °C for several weeks and at 100 °C for 1 h) did not show any significant variation in the phytosterol content. In contrast, heating at 200 °C for 1 h led to a 50–60% decrease of phytosterol in the oils studied and in the standard solutions. Copyright © 2005 Society of Chemical Industry