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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Stability of sterols in phytosterol-enriched milk under different heating conditions
Authors: Menendez-Carreño, M. (María)
Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
Keywords: Sterol oxidation
Issue Date: 2008
Publisher: American Chemical Society
Publisher version:
ISSN: 0021-8561
Citation: Menendez-Carreno M, Ansorena D, Astiasaran I. Stability of sterols in phytosterol-enriched milk under different heating conditions. J Agric Food Chem. 2008 Nov 12;56(21):9997-10002.
Commercially available phytosterol-enriched milk was subjected to usual and drastic heating conditions to evaluate the stability of the sterols at different treatments. Products showed 422.2 mg of phytosterols/100 g of milk and 132 microg of sterol oxidation products (SOPs)/g of fat (277 microg of SOPs/100 g of milk). Schaal oven conditions (24 h/65 degrees C, equivalent to 1 month of storage at room temperature) reduced the phytosterol content by only 4%. Drastic heating treatments (2 min of microwave heating at 900 W or 15 min of electrical heating at 90 degrees C) led to a 60% decrease of total phytosterol content, with a significant increase of TBARs. The oxysterol amount under those conditions (which was higher in microwave-treated samples) was lower than expected, probably because of the degradation of the oxidation products. Usual heating conditions (1.5 min of microwaves) maintained phytosterol content on physiologically active values (301 mg/100 g of milk) with oxidation percentages around 0.12-0.40% for phytosterols and 1.13% for cholesterol.
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