Sitosterol as an antioxidant in frying oils

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 62-67

  Singh, Ashutosh ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Antioxidant; Frying; Sitosterol; Steradiene; TG polymer; Vegetable oils

Indexed keywords

ANTIOXIDANT; ESTER HYDROLYSIS; FLAXSEED OIL; FRYING; FRYING OIL; FRYING TEMPERATURE; HIGH PRESSURE; OLEIC SUNFLOWER; PEAK AREA; POLYMER FORMATION; SITOSTEROL; STERADIENE; TRIACYLGLYCEROLS; TRIOLEIN;

ESTERIFICATION; ESTERS; GLYCEROL; HYDROLYSIS; MONOMERS; POLYMERS; VEGETABLE OILS;

THERMAL PROCESSING (FOODS);

ANTIOXIDANT; CANOLA OIL; COOKING FAT; LINSEED OIL; MONOMER; OIL; POLYMER; SITOSTEROL; STERADIENE; STEROL; STEROL DERIVATIVE; SUNFLOWER OIL; TRIACYLGLYCEROL; TRIOLEIN; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); GEL PERMEATION CHROMATOGRAPHY; HEATING; HIGH PRESSURE SIZE EXCLUSION CHROMATOGRAPHY; HYDROLYSIS;

ANTIOXIDANTS; COOKING; FOOD ADDITIVES; HOT TEMPERATURE; HYDROLYSIS; PLANT OILS; SITOSTEROLS;

BRASSICA NAPUS VAR. NAPUS; HELIANTHUS;

EID: 84870398205     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.008     Document Type: Article

References (21)

1. N. Andrikopoulos, V. Tzamtzis, G. Giannopoulos, G. Kalantzopoulos, and C. Demopoulos Deterioration of some vegetable oils I: During heating or frying of several foods Revue Francaise des Corps Gras 36 1989 127 129
2. D.F. Buck Antioxidants in soya oil Journal of the American Oil Chemists Society 58 1981 275 278
3. C. Fritsch, D. Egberg, and J. Magnuson Changes in dielectric constant as a measure of frying oil deterioration Journal of the American Oil Chemists Society 56 1979 746 750
4. C. Gertz, S. Klostermann, and P. Kochhar Testing and comparing oxidative stability of vegetable oils and fats at frying temperature European Journal of Lipid Science and Technology 102 2000 543 551
5. M. Gordon, and P. Magos The effect of sterols on the oxidation of edible oils Food Chemistry 10 1983 141 147
6. T. Gutfinger, and A. Letan Quantitative changes in some unsaponifiable components of soya bean oil due to refining Journal of the Science Food and Agriculture 25 1974 1143 1147
7. K. Hayes, A. Pronczuk, and D. Perlman Nonesterified phytosterols dissolved and recrystallized in oil reduce plasma cholesterol in gerbils and humans Journal of Nutrition 134 2004 1395 1399
8. S.P. Kochhar Influence of processing on sterols of edible vegetable oils Progress Lipid Research 22 1983 161 188
9. G. Mackay, S. Tanner, A. Hopkinson, and D. Bohme Gas-phase proton-transfer reactions of the hydronium ion at 298 K Canadian Journal of Chemistry 57 1979 1518 1523
10. R. Moreau Plant sterols in functional foods P. Dutta, Phytosterols as functional food components and nutraceuticals 2003 Marcel Dekker Inc New York 317 345
11. R. Moreau, B. Whitaker, and K. Hicks Phytosterols, phytostanols, and their conjugates in foods: Structural diversity, quantitative analysis, and health-promoting uses Progress Lipid Research 41 2002 457 500
12. R. Ostlund Phytosterols in human nutrition Annual Review of Nutrition 22 2002 533 549
13. R. Przybylski, T. Mag, N. Eskin, and B. McDonald Canola oil S. Fereidoon, Bailey's industrial oil and fat products: Edible oil and fat products: Edible oils 2005 John Wiley & Sons Inc New York 70
14. R. Sims, J. Fioriti, and M. Kanuk Sterol additives as polymerization inhibitors in frying oils Journal of the American Oil Chemists Society 49 1972 298 301
15. P. Sykes A guidebook to mechanism in organic chemistry 6th ed. 1986 Longman Scientific & Technical/John Wiley & Sons Inc. England/NewYork (Chapter 9)
16. L. Tian, and P. White Antipolymerization activity of oat extract in soybean and cottonseed oils under frying conditions Journal of the American Oil Chemists Society 71 1994 1087 1094
17. T. Verleyen, E. Cortesa, R. Verhea, K. Dewettinck, A. Huyghebaert, and W. De Greyt Factors determining the steradiene formation in bleaching and deodorization European Journal of Lipid Science and Technology 104 2002 331 339
18. T. Verleyen, R. Verhea, K. Garcia, K. Dewettinck, A. Huyghebaert, and W. De Greyt Gas chromatographic characterization of vegetable oil deodorization distillate Journal of Chromatography, A 921 2001 277 285
19. T. Wang, K. Hicks, and R. Moreau Antioxidant activity of phytosterols, oryzanol, and other phytosterol conjugates Journal of the American Oil Chemists Society 79 2002 1201 1206
20. P. White, and L. Armstrong Effect of selected oat sterols on the deterioration of heated soybean oil Journal of the American Oil Chemists Society 63 1986 525 529
21. J. Winkler, and K. Warner The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils European Journal of Lipid Science and Technology 110 2008 455 464