Preliminary study on health-related lipid components of bakery products

Journal of Food Protection

Volumn 69, Issue 6, 2006, Pages 1393-1401

  Cercaci, Luisito ^a   Conchillo, Ana ^b   Rodriguez Estrada, Maria Teresa ^a   Ansorena, Diana ^b   Astiasarán, Iciar ^b   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF NAVARRA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33745102083     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.6.1393     Document Type: Article

References (79)

1. Adcox, C., L. Boyd, L. Oehrl, J. Allen, and G. Fenner. 2001. Comparative effects of phytosterol oxides and cholesterol oxides in cultured macrophage-derived cell lines. J. Agric. Food Chem. 49:2090-2095.
2. Al-Ismail, K. M., and M. A. Humied. 2003. Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation. J. Sci Food Agric. 83:39-43.
3. Apprich, S., and F. Ulberth. 2004. Gas Chromatographic properties of common cholesterol and phytosterol oxidation products. J. Chromatogr. A 1055:2169-2176.
4. Aro, A., M. Jauhiainen, R. Partanen, I. Salminen, and M. Mutanen. 1997. Stearic acid, trans fatty acids and dairy fat: effects of serum and lipoprotein lipids, apolipoproteins, lipoprotein(a), and lipid transfer proteins in healthy subjects. Am. J. Clin. Nutr. 65:1419-1426.
5. Ascherio, A., M. B. Katan, P. L. Zock, M. J. Stampfer, and W. C. Willet. 1999. Trans fatty acids and coronary heart disease. N. Engl. J. Med. 340:1994-1998.
6. Bascoul, J., M. Domergue, M. Olle, and A. C. Paulet. 1986. Autooxidation of cholesterol in tallows heated under deep fried condition: Evaluation of oxysterol by GLC and TLC-FID. Lipids 21:383-387.
7. Bortolomeazzi, R., F. Cordano, L. Pizzale, and L. S. Conte. 2003. Presence of phytosterol oxides in crude vegetable oils and their fate during refining. J. Agric. Food Chem. 51:2394-2401.
8. Boselli, E., V. Velazco, M. F. Caboni, and G. Lercker. 2001. Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food. J. Chromatogr. A 917:239-244.
9. Caboni, M. F., C. Zullo, G. Lercker, and P. Capella. 1989. Cholesterol and oxisterols determination in food lipids, p. 199-206. In Actes du Congrés International "Chevreul" pour l'Etude des Corps Gras (Premiere Congrés Eurolipid), Angers, France, 6 to 9 June 1989.
10. Chilsom, G. M., G. Ma, K. C. Irwin, L. L. Martin, K. G. Gunderson, L. F. Lindberg, D. W. Morel, and P. E. DiCorleto. 1994. 7β-Hydroperoxycholest-5- en-3β-ol, a component of human atherosclerotic lesions, is the primary cytotoxin of oxidized human low-density lipoproteins. Proc. Natl. Acad. Sci. 91:11452-11456.
11. Conchillo, A., D. Ansorena, and I. Astiasaran. 2003. The combined effect of cooking (grilling and roasted) and chilling storage (with and without air) on the lipid and cholesterol oxidation in chicken breast. J. Food Prot. 66:840-846.
12. Conchillo, A., D. Ansorena, and I. Astiasaran. 2005. Intensity of lipid oxidation and COP formation during frozen storage of raw and cooked chicken. J. Sci. Food Agric. 85:141-146.
13. Conchillo, A., L. Cercaci, D. Ansorena, M. T. Rodriguez-Estrada, G. Lercker, and I. Astiasaran. 2005. Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology. J. Agric. Food Chem. 53:7844-7850.
14. Decsi, T., and B. Koletzko. 1995. Do trans fatty acids impair linoleic acid metabolism in children? Ann. Nutr. Metabol. 39:36-41.
15. Dutta, P. C. 1997. Studies of phytosterol oxides II: content in some vegetable oils and in French fries prepared in these oils. J. Am. Oil Chem. Soc. 74:659-666.
16. Dutta, P. C. 2002. Determination of phytosterol oxidation products in foods and biological samples, p. 335-374. In F. Guardiola, P. C. Dutta, R. Codony, and G. P. Savage (ed.). Cholesterol and phytosterol oxidation products: analysis, occurrence and biological effects. AOCS Press, Champaign, Ill.
17. Elias, S. L., and S. M. Innis. 2002. Bakery products are the major dietary source of trans-fatty acids among pregnant women with diets providing 30% energy from fat. J. Am. Diet Assoc. 102:46-51.
18. Emanuel, H. A., C. A. Hassel, P. B. Addis, S. D. Bergmann, and J. H. Zavoral. 1991. Plasma cholesterol oxidation products (oxysterols) in human subjects fed a meal rich in oxysterols. J. Food Sci. 56:843-847.
19. Erp-Baart, M. A., C. Couet, C. Cuadrado, A. Kafatos, J. Stanley, and G. Van Poppel. 1998. Trans fatty acids in bakery products from 14 European countries: the TRANSFAIR study. J. Food Comp. Anal. 11:161-169.
20. European Commission. 1991. 91/321/EEC. L175. Off. J. Eur. Comm. 4 July 1991.
21. European Commission. 2002. Allegate X.B. regulation L128/14. Off. J. Eur. Comm. 15 May 2002.
22. Fieser, L. F., and M. Fieser. 1967. Reagents for organic chemistry. John Wiley & Sons Inc., New York.
23. Folch, J., M. Lees, and G. H. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.
24. García-Cruset, S., K. L. H. Carpenter, R. Codony, and F. Guardiola. 2002. Cholesterol oxidation products and atherosclerosis, p. 241-277. In F. Guardiola, P. C. Dutta, R. Codony, and G. P. Savage (ed.), Cholesterol and phytosterol oxidation products: analysis, occurrence and biological effects. AOCS Press, Champaign, Ill.
25. Garcia-Cruset, S., K. L.-H. Carpenter, F. Guardiola, B. K. Stein, and M. J. Mitchinson. 2001. Oxysterol profiles of normal human arteries, fatty streaks and advanced lesions. Free Rad. Res. 35:31-41.
26. Grandgirard, A., L. Martine, C. Joffre, P. Juaneda, and O. Berdeaux. 2004. Gas Chromatographic separation and mass spectrometric identification of mixtures of oxyphytosterol and oxycholesterol derivatives. Application to a phytosterol-enriched food. J. Chromatogr. A 1040:239-250.
27. Guardiola, F., R. Codony, M. Rafecas, and J. Boatella. 1995. Comparison of three methods for the determination of oxysterols in spray-dried egg. J. Chromatogr. A 705:289-304.
28. Hendriks, H. F. J., J. A. Weststrate, T. van Vliet, and G.W. Meijer. 1999. Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects. Eur. J. Clin. Nutr. 53:319-327.
29. Hiroko, T., K. Yayoi, H. Tomoko, I. Ikuyo, S. Hiroyoshi, S. Masao, I. Ikuo, and I. Katsumi. 2004. Phytosterol oxidation products are absorbed in the intestinal lymphatics in rats but do not accelerate atherosclerosis in apolipoprotein E-deficient mice. J. Nutr. 134:1690-1696.
30. Hodis, H., D. W. Crawford, and A. Sevanian. 1991. Cholesterol feeding increases plasma and aortic tissue cholesterol oxides levels in parallel: further evidence for the role of cholesterol oxidation in atherosclerosis. Atherosclerosis 89:117-126.
31. Hu, F. B., J. E. Manson, and W. C. Willett. 2001. Types of dietary fat and risk of coronary heart disease: a critical review. J. Am. Coll. Nutr. 20:5-19.
32. Johnsson, L., and P. C. Dutta. 2003. Characterization of side-chain oxidation products of sitosterol and campesterol by Chromatographic and spectroscopic methods. J. Am. Oil Chem. Soc. 80:767-776.
33. Judd, J. T., D. J. Baer, B. A. Clevidence, R. A. Muesing, S. C. Chen, J. A. Weststrate, G. W. Meijer, J. Wittes, A. H. Lichtenstein, M. Vilella-Bach, and E. J. Schaefer. 1998. Effects of margarine compared with those of butter on blood lipid profiles related to cardiovascular disease risk factors in normolipemic adults fed controlled diets. Am. J. Clin. Nutr. 68:768-777.
34. Judd, J. T., B. A. Clevidence, R. A. Muesing, J. Wittes, M. E. Sunkin, and J. J. Podczasy. 1994. Dietary trans fatty acids: effects on plasma lipids and lipoproteins of healthy men and women. Am. J. Clin. Nutr. 59:861-868.
35. Kamm, W., F. Dionisi, C. Hischenhuber, and K. H. Engel. 2001. Authenticity assessment of fats and oils. Food Rev. Int. 17:249-290.
36. Lambelet, P., A. Grandgirard, S. Gregoire, P. Juaneda, J. L. Sebedio, and C. Bertoli. 2003. Formation of modified fatty acids and oxyphytosterols during refining of low erucic acid rapeseed oil. J. Agric. Food Chem. 51:4284-4290.
37. Lampi, A. M., L. Juntunen, J. Toivo, and V. Piironen. 2002. Determination of thermo-oxidation products of plant sterols. J. Chromatogr. B 777:83-92.
38. Lea, L. J., P. A. Hepburn, A. M. Wolfreys, and P. Baldrick. 2004. Safety evaluation of phytosterol esters. Part 8. Lack of genotoxicity and subchronic toxicity with phytosterol oxides. Food Chem. Toxicol. 42:771-783.
39. Lercker, G., and M. T. Rodriguez-Estrada. 2000. Cholesterol oxidation: presence of 7-ketocholesterol in different food products. J. Food Comp. Anal. 13:625-631.
40. Linseisen, J., and G. Wolfram. 1998. Absorption of cholesterol oxidation products from ordinary foodstuff in humans. Ann. Nutr. Metab. 42:221-230.
41. Louheranta, A. M., A. K. Turpeinen, H. M. Vidgren, U. S. Schwab, and M. I. J. Uusitupa. 1999. A high-trans fatty acid diet and insulin sensitivity in young healthy women. Metabolism 48:870-875.
42. Maguire, L., M. Konoplyannikov, A. Ford, A. R. Maguire, and N. O'Brien. 2003. Comparison of the cytotoxic effects of β-sitosterol oxides and a cholesterol oxide, 7β-hydroxycholesterol, in cultured mammalian cells. Brit. J. Nutr. 90:767-775.
43. Mann, G. 1994. Metabolic consequences of dietary trans fatty acids, Lancet 343:1268-1271.
44. Mensik, R. P., M. B. Katan, and G. Hornstra. 1992 Effects of dietary cii and trans fatty acids on serum lipoprotein (a) levels in humans. J. Lipid Res. 33:1493-1501.
45. Moreiras, O., A. Carbajal, L. Cabrera, and C. Cuadrado. 2001. Tablas de composición de alimentos. Eds. Pirámide, Madrid.
46. Morgado, N., A. Galleguillos, J. Sanhueza, A. Garrido, S. Nieto, and A. Valenzuela. 1998. Effect of the degree of hydrogenation of dietary fish oil on the trans acid content and enzimatic activity on rat hepatic microsomes. Lipids 33:669-673.
47. Müller, H., O. Jordal, I. Seljeflot, P. Kierulf, B. Kirkhus, O. Ledsaak, and J. I. Pedersen. 1998. Effect on plasma lipids and lipoproteins replacing partially hydrogenated fish oil with vegetable fat in margarine. Brit. J. Nutr. 80:243-251.
48. Normen, L., S. Bryngelsson, M. Johnsson, P. Evheden, L. Ellegard, H. Brants, H. Andersson, and P. Dutta. 2002. The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands. J. Food Comp. Anal. 15:693-704.
49. Osada, K. 2002. Cholesterol oxidation products: other biological effects, p. 278-318. In F. Guardiola, P. C. Dutta, R. Codony, and G. P. Savage (ed.), Cholesterol and phytosterol oxidation products: analysis, occurrence and biological effects. AOCS Press, Champaign, Ill.
50. Osada, K., E. Sasaki, and M. Sugana. 1994. Lymphatic absorption of oxidized cholesterol in rats. Lipids 29:555-559.
51. Ostlund, R. E., C. A. Spilburg, and W. F. Stenson. 1999. Sitostanol administered in lecithin micelles potently reduces cholesterol absorption in humans. Am. J. Clin. Nutr. 70:826-831.
52. Paniangvait, A. J., A. D. King, M. Jones, and B. G. German. 1995. Cholesterol oxides in foods of animal origin. J. Food Sci. 60:1159-1174.
53. Parcerisa, J., R. Codony, J. Boatella, and M. Rafecas. 1999. Fatty acids including trans content of commercial bakery products manufactured in Spain. J. Agric. Food Chem. 47:2040-2043.
54. Penazzi, G., M. F. Caboni, P. Zunin, F. Evangelisti, E. Tiscornia, T. Gallina Toschi, and G. Lercker. 1995. Routine high-performance Chromatographic determination of free 7-ketocholesterol in some foods by two different analytical methods. J. Am. Oil Chem. Soc. 72:1523-1527.
55. Peng, S. K., G. A. Philips, G. Z. Xia, and R. J. Morin. 1987. Transport of cholesterol autoxidation products in rabbits lipoproteins. Atherosclerosis 64:1-6.
56. Peng, S. K., C. B. Taylor, E. H. Mosbach, W. Y. Hwang, J. Hill, and B. Mikkelson. 1982. Distribution of 25-hydroxycholesterol in phase lipoproteins and its role in atherogenesis. Atherosclerosis 41:395-402.
57. Pie, J. E., K. Spahis, and C. Seillan. 1990. Evaluation of oxidative degradation of cholesterol in food and food ingredients: identification and quantification of cholesterol oxides. J. Agric. Food Chem. 38:973-979.
58. Quilez, J., J. A. Ruiz, G. Brufau, and M. Rafecas. 2006. Bakery products enriched with phytosterols, α-tocopherol and β-carotene. Sensory evaluation and chemical comparison with market products. Food Chem. 94:399-405.
59. Rong, J. X., S. Rangaswamy, L. Shen, R. Dave, Y. H. Chang, H. Peterson, H. N. Hodis, G. M. Chilsom, and A. Sevanian. 1998. Arterial injury by cholesterol oxidation products causes endothelial dysfunction and arterial wall cholesterol accumulation. Arterioscler. Thromb. Vasc. Biol. 18:1885-1894.
60. Ryan, E., J. Chopra, F. McCarthy, A. R. Maguire, and N. M. O'Brien. 2005. Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products. Brit. J. Nutr. 94:443-451.
61. Sander, B. D., P. B. Addis, S. W. Park, and D. E. Smith. 1989. Quantification of cholesterol oxidation products in a variety of foods. J. Food Prot. 52:109-114.
62. Sander, B. D., D. E. Smith, P. B. Addis, and S. W. Park. 1989. Effects of prolonged and adverse storage conditions on levels of cholesterol oxidation products in dairy products. J. Food Sci. 54:874-879.
63. Savage, G., P. Dutta, and M. T. Rodriguez-Estrada. 2002. Cholesterol oxides: their occurrence and methods to prevent their generation in foods. Asia Pac. J. Clin. Nutr. 11:72-78.
64. Schroepfer, G. J., Jr. 2000. Oxysterols: modulators of cholesterol metabolism and others processes. Physiol. Rev. 80:361-554.
65. Scopesi, F., P. Zunin, M. Mazzella, M. Testa, R. Boggia, F. Evangelisti, and G. Serra. 2002. 7-ketocholesterol in human and adapted milk formulas. Clin. Nutr. 21:379-384.
66. Sebedio, J. L., A. Grandgirard, and J. Prevost. 1988. Linoleic acid isomers in heat treated sunflower oils. J Am. Oil Chem. Soc. 65:362-366.
67. Sevanian, A. 1991. Personal communication. At F. Ursini and E. Cadenas (ed.), The International Symposium "Biological Free Radical Oxidations and Antioxidants" Udine, 1 to 4 July 1991. CLUEB University Publisher, Padova, Italy.
68. Suarna, C., R. T. Dean, J. May, and R. Stocker. 1995. Human arteriosclerotic plaque contains both oxidized lipids and large amount of α-tocopherol and ascorbate. Arterioscler. Thromb. Vasc. Biol. 15:1616-1624.
69. Sundram, K., A. Ismail, K. C. Hayes, R. Jeyamalar, and R. Pathmanathan. 1997. Trans (elaidic) fatty acids adversely affect the lipoprotein profile relative to specific saturated fatty acids in humans. J. Nutr. 127:5145-5205.
70. Sweeley, C. C., R. Bentley, M. Makita, and W. W. Wells. 1963. Gas-liquid chromatography of trimethylsilyl derivatives of sugars and related substances. J Am. Chem. Soc. 85:2497-2507.
71. Tai, C. Y., Y. C. Chen, and B. H. Chen. 2000. Analysis, formation and inhibition of cholesterol oxidation products in foods: an overview (part II). J. Food Drug Anal. 8:1-15.
72. U.S. Food and Drug Administration. 2003. Food labeling, trans fatty acids in nutrition labeling, consumer research to consider nutrient content and health claims and possible footnote or disclosure statements, final rule and proposed rule. 21 CFR part 101. 11 July 2003. U.S. Food and Drug Administration, Rockville, Md.
73. Van Poppel, G., M.-A. Erp-Baart, T. Leth, E. Gevers, J. Van Amelsvoort, D. Lanzmann-Petithory, A. Kafatos, and A. Aro. 1998. Trans fatty acids in foods in Europe: the TRANSFAIR study. J. Food Comp. Anal. 11:112-136.
74. Vicario, I. M., V. Griguol, and M. Leon-Camacho. 2003. Multivariate characterization of the fatty acid profile of Spanish cookies and bakery products. J. Agric. Food Chem. 51:134-139.
75. Vine, F. D., C. L. Mamo, T. A. Beilin, and K. D. Croft. 1998. Dietary oxysterols are incorporated in plasma triglyceride-rich lipoproteins, increase their susceptibility to oxidation and increase aortic cholesterol concentration of rabbits. J. Lipid Rex. 39:1995-2004.
76. Weststrate, J. A., and G. W. Meijer. 1998. Plant sterol-enriched margarines and reduction of plasma total and LDL-cholesterol concentrations in normocholesterolemic and mildly hypercholesterolemic subjects. Eur. J. Clin. Nutr. 52:334-343.
77. Wolff, R. L. 1993. Heat-induced geometrical isomerization of alpha-linolenic acid. Effect of temperature and heating time on the appearance of individual isomers. J. Am. Oil Chem. Soc. 70:425-430.
78. World Health Organization/Food and Agriculture Organization. 1994. Fats and oils in human nutrition. Report of a join expert consultation. Food and Agriculture Organization of the United Nations and the World Health Organization. FAO Food Nutr. Pap., 57:1-XIX, 1-147.
79. Zunin, P., F. Evangelisti, M. F. Caboni, G. Penazzi, G. Lercker, and E. Tiscornia. 1995. Cholesterol oxidation in baked foods containing fresh and powdered eggs. J. Food Sci. 60:913-916.