Oxidative stability of phytosterols in bread baking

L. Soupas, L. Juntunen, A.-M. Lampi, Kirsi-Helena Liukkonen, Kati Katina, Kirsi-Marja Oksman-Caldentey, V. Piironen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Abstract

As part of a safety evaluation of food enrichment, reactivity of added components, such as phytosterols, should be studied. This experiment was performed to study the formation of sitosterol and campesterol oxidation products in phytosterol-enriched white wheat bread during baking and toasting. When taking into account the quality of phytosterol preparation, i.e. the oxide content of phytosterol preparation added to dough, the accumulation of phytosterol oxides in baked whole bread, bread crusts and toasted bread was very low being 0.0%, 0.3% and 0.1% for sitosterol and 0.0%, 0.4% and 0.1% for campesterol, respectively. This study thus indicates that bread baking and further toasting do not lead to significant phytosterol oxidation reactions.
Original languageSwedish
Title of host publicationEuro Food Chem XII: Strategies for Safe Food
Subtitle of host publicationProceedings
Pages317-320
Volume1
Publication statusPublished - 2003
MoE publication typeNot Eligible
EventEuro Food Chem XII: Strategies for Safe Food - Brugge, Belgium
Duration: 24 Sep 200326 Sep 2003

Conference

ConferenceEuro Food Chem XII
CountryBelgium
CityBrugge
Period24/09/0326/09/03

Cite this

Soupas, L., Juntunen, L., Lampi, A-M., Liukkonen, K-H., Katina, K., Oksman-Caldentey, K-M., & Piironen, V. (2003). Oxidative stability of phytosterols in bread baking. In Euro Food Chem XII: Strategies for Safe Food: Proceedings (Vol. 1, pp. 317-320)