Acyl moiety and temperature affects thermo-oxidative degradation of steryl esters. Cytotoxicity of the degradation products.,Food and Chemical Toxicology

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Acyl moiety and temperature affects thermo-oxidative degradation of steryl esters. Cytotoxicity of the degradation products.
Food and Chemical Toxicology ( IF 3.9 ) Pub Date : 2019-12-26 , DOI: 10.1016/j.fct.2019.111074
Maria Kasprzak ₁ , Magdalena Rudzińska ₁ , Dominik Kmiecik ₁ , Roman Przybylski ₂ , Anna Olejnik ₁

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Phytosterols and their esters are often used as functional ingredients in food products due to its lowering blood cholesterol properties. Products containing phytosterols and its esters are recommended for direct consumption, cooking, baking and frying, however during food preparation it is possible thermo-oxidative degradation is possible. Unsaturation of fatty acid present in steryl ester may further stimulates degradation. Free stigmasterol degraded faster than its esters, even with linoleic acid attached. The highest amount of degradation products was observed for free stigmasterol, followed by esters with linoleic and oleic acids. Polar dimers were fund in all heated samples, although for free stigmasterol heated at 60 °C were not detected. Whereas non-polar dimers were observed only in heated stigmasterol. Degradation of esterified stigmasterol generated degradation products with lower cytotoxicity.

中文翻译：

酰基部分和温度会影响甾醇酯的热氧化降解。降解产物的细胞毒性。

由于植物甾醇和它们的酯具有降低血液中胆固醇的特性，因此它们经常被用作食品中的功能成分。建议将含有植物甾醇及其酯的产品直接食用，烹饪，烘烤和煎炸，但是在准备食物的过程中，可能会发生热氧化降解。固醇酯中存在的脂肪酸不饱和度可进一步刺激降解。甚至与亚油酸相连，游离的豆甾醇也比其酯降解得更快。对于游离的豆甾醇，观察到最高的降解产物量，其次是与亚油酸和油酸的酯。极性二聚体在所有加热的样品中都是有效的，尽管未检测到加热到60°C的游离豆甾醇。而仅在加热的豆甾醇中观察到非极性二聚体。

更新日期：2019-12-27

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