6533b871fe1ef96bd12d1129
RESEARCH PRODUCT
Sterol oxidation in ready-to-eat infant foods during storage.
Luisito CercaciRosaura FarréMaria Teresa Rodriguez-estradaM. Jesús LagardaGiovanni LerckerGuadalupe Garcia-llatassubject
animal structuresInfants AlimentacióCampesterolRaw materialMILK CEREALSchemistry.chemical_compoundFood PreservationFood scienceINFANT FOODSStigmasterolChromatographyPhytosterolFatty AcidsFood preservationPhytosterolsGeneral ChemistrySitosterolsSterolPHYTOSTEROL OXIDATION PRODUCTSSterolsCholesterolchemistrylipids (amino acids peptides and proteins)Infant FoodGas chromatographyGeneral Agricultural and Biological SciencesOxidation-ReductionSaponificationSTEROL OXIDATION PRODUCTSSTORAGEdescription
The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different flavor (honey -LH- or fruits-LF-) liquid infant foods, prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months, at 25ºC. Sterol oxidation products (SOP) were extracted by cold saponification, purified by silica solid-phase and analyzed by gas chromatography (GC) and GC-mass spectrometry. -sitosterol was the most representative sterol, followed by cholesterol and campesterol. No significant differences in the total and single SOP content (0.8-1 mg/kg of product) were observed with respect to storage time and type of sample; the main SOP found was 7-ketositosterol (< 0.2 mg/kg of product). The extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and -sitosterol (1.4%). The type and quality of raw materials, as well as the processing conditions, seem to greatly influence SOP formation and accumulation in infant foods.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-01-03 | Journal of agricultural and food chemistry |