Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions
作者： Dominik Kmiecik , Józef Korczak , Magdalena Rudzińska , Anna Gramza-Michałowska , Marzanna Hęś
DOI: 10.1016/J.FOODCHEM.2014.10.074
关键词:
摘要: The aim of the study was to assess potential applicability natural antioxidants in stabilisation phytosterols. A mixture β-sitosterol and campesterol incorporated into triacylglycerols (TAGs). following were added prepared matrix: green tea extract, rosemary a mix tocopherols from rapeseed oil, synthetic tocopherols, phenolic compounds extracted meal, sinapic acid butylated hydroxytoluene (BHT). Samples heated at temperature 180 °C for 4 h. After completion heating, losses phytosterols analysed, as well contents oxidation products. total content phytosterol products samples ranged 96.69 268.35 μg/g oil. effectiveness decreased order: meal>rosemary extract>mix oil>mix tocopherols>green extract>sinapic acid>BHT.
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