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

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