6533b83afe1ef96bd12a7b26

RESEARCH PRODUCT

Plant sterol oxides in functional beverages: Influence of matrix and storage

María Jesús LagardaReyes BarberáMarina González-larenaGonzalo ClementeGuadalupe Garcia-llatas

subject

CampesterolPhytosterolPhytosterolsOxidesGeneral MedicinePlant sterolAnalytical ChemistryBeveragesMatrix (chemical analysis)chemistry.chemical_compoundMilkFood StoragechemistryAnimalsCattleFood AdditivesFruit juiceTriolFood scienceOxidation-ReductionFood Science

description

Three plant sterol (PS)-enriched beverages, milk based fruit juice (MFJPS), fruit juice (FJPS) and milk beverage (MPS), were stored at 4, 24, or 37 °C and analysed at regular time intervals of 2 months until 6 months. PS stability was analysed from the production of phytosterol oxidation products (POPs). The β-sitosterol oxides (7α/7β-hydroxy, β/α-epoxy, triol, and 7-keto) and campesterol oxides (β/α-epoxy, and 7-keto) were detected in all beverages and at all storage times and temperatures. Total POP contents followed the order MPS≫FJPSMFJPS. In general, the beverages showed low PS oxidation levels (0.17%). Predictive models of POP content versus storage time were established. These models explain total POP content by over 75% and individual POP content by over 50%. We propose 7-ketositosterol and 7-ketocampesterol as PS oxidation markers during storage of beverages of this kind.

yearjournalcountryeditionlanguage
2014-07-29Food Chemistry
https://doi.org/10.1016/j.foodchem.2014.10.121