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Effect of heating at deep‐fat frying temperature on the sterol content of soya bean oil
Author(s) -
Ghavami Mehrdad,
Morton Ian D.
Publication year - 1984
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.2740350514
Subject(s) - sterol , soya bean , fraction (chemistry) , chemistry , food science , gas chromatography , composition (language) , chromatography , cholesterol , biochemistry , linguistics , philosophy
Preliminary studies by gas chromatography of phytosterols naturally present and added to soya bean oil, indicated that large quantities of these sterols were lost when soya bean oil was exposed to high temperature for a long period. The products which might have been produced as the result of sterol oxidation were not found as members of the nonsaponifiable fraction when this fraction was examined by thin layer and gas chromatography.