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dc.contributor.authorKmiecik, Dominik
dc.contributor.authorFedko, Monika
dc.contributor.authorRudzińska, Magdalena
dc.contributor.authorSiger, Aleksander
dc.contributor.authorGramza-Michałowska, Anna
dc.contributor.authorKobus-Cisowska, Joanna
dc.date.accessioned2021-11-08T13:37:12Z
dc.date.available2021-11-08T13:37:12Z
dc.date.issued2020-12-26
dc.identifier.citationKmiecik D, Fedko M, Rudzińska M, Siger A, Gramza-Michałowska A, Kobus-Cisowska J. Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil. Foods. 2021; 10(1):50. https://doi.org/10.3390/foods10010050en
dc.identifier.issn2304-8158
dc.identifier.other10.3390/foods10010050
dc.identifier.urihttps://depot.ceon.pl/handle/123456789/20687
dc.description.abstractPhytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the study was to determine how the degree of unsaturation of rapeseed oil affects the oxidation of phytosterols in oil during 48 h of heating. In all not-heated oils, the dominant groups of oxyphytosterols were 7α- and 7β-hydroxy sterols. During 48 h of heating, the rapid decrease of phytosterols’ levels and the increase of the content of oxyphytosterols were observed. The main dominant group in heated samples was hydroxy and epoxy sterols. Despite differences in fatty acid composition and content and composition of single phytosterols in unheated oils samples, the total content of oxyphytosterols after finishing of heating was on a similar level for each of the tested oils. This showed that the fatty acid composition of oil is not the only factor that affects the oxidation of phytosterols in foods during heating.en
dc.language.isoen
dc.publisherMDPIen
dc.rightsCreative Commons Uznanie autorstwa 4.0*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/legalcode*
dc.subjectphytosterolsen
dc.subjectoxyphytosterolsen
dc.subjectphytosterols oxidation producten
dc.subjectheating processen
dc.subjectpresseden
dc.subjectrefined and partially hydrogenated rapeseed oilen
dc.titleThermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oilen
dc.typearticleen
dc.contributor.organizationDepartment of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Polanden
dc.contributor.organizationDepartment of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Polanden
dc.contributor.organizationDepartment of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Polanden


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Creative Commons Uznanie autorstwa 4.0
Except where otherwise noted, this item's license is described as Creative Commons Uznanie autorstwa 4.0