CONTENTS OF PHYTOSTEROLS AND OXYPHYTOSTEROLS IN SOYBEAN OIL WITH DIFFERENT ADDITION OF SEA BUCKTHORN SEED OIL AFTER THERMAL PROCESSING
 
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Pol. J. Food Nutr. Sci. 2010;60(4):323–327
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ABSTRACT
The aim of the study was to determine contents of phytosterol and oxyphytosterols in soybean oil and soybean oil with the addition of sea buckthorn seed oil after thermal processing, and to assay the oxidative stability of the oils . The analysis verified that the thermal processing of soybean oil at 120ºC induced a decrease in total phytosterols (phytosterols concentration was reduced by 5.2 to 21.0%) and formation of the following phytosterol oxidation products: 7-ketositosterol, 5α,6α-epoxysitosterol, 7-ketocampesterol, 5α,6α-epoxycampesterol, 7-ketostigmasterol, and 5α,6α-epoxystigmasterol. The content of phytosterol oxidation products (POPs) increased with the higher sea buckthorn seed oil addition to soybean oil (from 1.2 mg/100 g in soybean oil with 1% addition of sea buckthorn oil to 11.4 mg/100 g in soybean oil with 5% addition of sea buckthorn oil) during Rancimat test.
ISSN:1230-0322