Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations
The objective of this study was to determine the composition of sterols in vegetable oils used in industrial frying operations, and sterols and sterol oxides in the fried potato products. The sterols and sterol oxides were enriched by saponification of oils and by solid phase extraction. Preparativ...
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Consejo Superior de Investigaciones Científicas
1996-04-01
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| Series: | Grasas y Aceites |
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| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/841 |
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| author | Paresh Chandra Dutta Lars-Åke Appelqvist |
| author_facet | Paresh Chandra Dutta Lars-Åke Appelqvist |
| author_sort | Paresh Chandra Dutta |
| collection | DOAJ |
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The objective of this study was to determine the composition of sterols in vegetable oils used in industrial frying operations, and sterols and sterol oxides in the fried potato products. The sterols and sterol oxides were enriched by saponification of oils and by solid phase extraction. Preparative thin layer chromatography, capillary gas chromatography, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectroscopy, were used to give qualitative and quantitative data. The results revealed that the content of desmethylsterols in palm oil, sunflower oil, high oleic sunflower oil, and rapeseed oil/palm oil blend were, 790, 4501, 3550, and 4497 ppm, respectively. Sitosterol was the major desmethylsterol in all samples. Palm oil also contained the lowest levels of total unsaponifiables. The sterols and unsaponifiable contents in sunflower oil were, to some extent, higher than in higholeic sunflower oil. The compositions of sterols after two days of frying were neither markedly different in the oils nor in the potato products fried in these oils compared with the original oils. Isomerised sterols were tentatively quantified to account for 10 ppm, 50 ppm and 20 ppm, in rapeseed oil/palm oil blend, sunflower oil, and high-oleic sunflower oils, respectively. Lipids extracted from French fries prepared in rapeseed oil/palm oil blend contained the highest levels of total sterol oxides, 191 ppm, and epoxides of both sitosterol and campesterol were the major contributors, together at a level of 172 ppm. On the other hand, lipids extracted from French fries prepared in sunflower oil and high-oleic sunflower oil contained 7α-hydroxy-, 7β-hydroxy-, 7-keto- and both epimers of epoxysitosterol, generally in equal amounts. All samples also contained small amounts of different oxidation products of campesterol and stigmasterol.
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| format | Article |
| id | doaj-art-9bb3bc5dc98e4c43b8716ff6a2b1bff8 |
| institution | Kabale University |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 1996-04-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-9bb3bc5dc98e4c43b8716ff6a2b1bff82025-08-20T03:44:57ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141996-04-01471-210.3989/gya.1996.v47.i1-2.841826Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operationsParesh Chandra Dutta0Lars-Åke Appelqvist1Department of Food Science, Swedish University of Agricultural SciencesDepartment of Food Science, Swedish University of Agricultural Sciences The objective of this study was to determine the composition of sterols in vegetable oils used in industrial frying operations, and sterols and sterol oxides in the fried potato products. The sterols and sterol oxides were enriched by saponification of oils and by solid phase extraction. Preparative thin layer chromatography, capillary gas chromatography, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectroscopy, were used to give qualitative and quantitative data. The results revealed that the content of desmethylsterols in palm oil, sunflower oil, high oleic sunflower oil, and rapeseed oil/palm oil blend were, 790, 4501, 3550, and 4497 ppm, respectively. Sitosterol was the major desmethylsterol in all samples. Palm oil also contained the lowest levels of total unsaponifiables. The sterols and unsaponifiable contents in sunflower oil were, to some extent, higher than in higholeic sunflower oil. The compositions of sterols after two days of frying were neither markedly different in the oils nor in the potato products fried in these oils compared with the original oils. Isomerised sterols were tentatively quantified to account for 10 ppm, 50 ppm and 20 ppm, in rapeseed oil/palm oil blend, sunflower oil, and high-oleic sunflower oils, respectively. Lipids extracted from French fries prepared in rapeseed oil/palm oil blend contained the highest levels of total sterol oxides, 191 ppm, and epoxides of both sitosterol and campesterol were the major contributors, together at a level of 172 ppm. On the other hand, lipids extracted from French fries prepared in sunflower oil and high-oleic sunflower oil contained 7α-hydroxy-, 7β-hydroxy-, 7-keto- and both epimers of epoxysitosterol, generally in equal amounts. All samples also contained small amounts of different oxidation products of campesterol and stigmasterol. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/841CrispsFrench friesIndustrial fryingSterols (composition)Sterol oxidesVegetable oils |
| spellingShingle | Paresh Chandra Dutta Lars-Åke Appelqvist Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations Grasas y Aceites Crisps French fries Industrial frying Sterols (composition) Sterol oxides Vegetable oils |
| title | Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations |
| title_full | Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations |
| title_fullStr | Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations |
| title_full_unstemmed | Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations |
| title_short | Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations |
| title_sort | sterols and sterol oxides in the potato products and sterols in the vegetable oils used for industrial frying operations |
| topic | Crisps French fries Industrial frying Sterols (composition) Sterol oxides Vegetable oils |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/841 |
| work_keys_str_mv | AT pareshchandradutta sterolsandsteroloxidesinthepotatoproductsandsterolsinthevegetableoilsusedforindustrialfryingoperations AT larsakeappelqvist sterolsandsteroloxidesinthepotatoproductsandsterolsinthevegetableoilsusedforindustrialfryingoperations |