EFFECT OF THERMAL PROCESSING ON CONTENTS OF STEROLS IN RAPESEED OIL AND IN RAPESEED OIL-BASED MIXTURES

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EFFECT OF THERMAL PROCESSING ON CONTENTS OF STEROLS IN RAPESEED OIL AND IN RAPESEED OIL-BASED MIXTURES

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 3

Abstract

The objective of the study was to determine the effect of thermal processing on the composition of sterols contained in rapeseed oil and in mixtures on its basis. The subject of the research comprised rapeseed oil and rapeseed oil with the addition of: 5 % of phytosterols, 5 % of cholesterol, 1 % of BHT, 1 % of squalene, and 16 % of amaranth oil. The samples analyzed were thermally treated using microwave heating and conventional heating processes at 150 ºC. The analysis of the contents of sterols was performed using a gas chromatograph coupled with a mass spectrometer; prior to the analysis, the samples were saponified and derivatized. It was confirmed that the higher sterol losses occurred during the microwave heating than during the conventional heating at 150 ºC. Among all the rapeseed oil mixtures analyzed, the mixtures of rapeseed oil and the BHT added were characterized by the lowest sterol content loss.

Authors and Affiliations

Dorota Derewiaka, Mieczysław Obiedziński

Keywords

EFFECT OF THERMAL PROCESSING IN STEAM ENVIRONMENT ON TEXTURE, JUICINESS, AND COLLAGEN SOLUBILITY IN BEEF TOP BLADE MUSCLE

A beef top blade muscle (m. infraspinatus) was evaluated in order to determine the possibility of its culinary application; the muscle evaluated was from cattle, which was a cross-breed of the Polish dairy cattle and L...

EP ID EP88823
DOI 10.15193/zntj/2012/82/064-076
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