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)
Soupas, L. ; Juntunen, L. ; Lampi, A.-M. ; Liukkonen, Kirsi-Helena ; Katina, Kati ; Oksman-Caldentey, Kirsi-Marja ; Piironen, V. / Oxidative stability of phytosterols in bread baking. Euro Food Chem XII: Strategies for Safe Food: Proceedings. Vol. 1 2003. pp. 317-320
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title = "Oxidative stability of phytosterols in bread baking",
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.",
author = "L. Soupas and L. Juntunen and A.-M. Lampi and Kirsi-Helena Liukkonen and Kati Katina and Kirsi-Marja Oksman-Caldentey and V. Piironen",
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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, Euro Food Chem XII, Brugge, Belgium, 24/09/03.

Oxidative stability of phytosterols in bread baking. / Soupas, L.; Juntunen, L.; Lampi, A.-M.; Liukkonen, Kirsi-Helena; Katina, Kati; Oksman-Caldentey, Kirsi-Marja; Piironen, V.

Euro Food Chem XII: Strategies for Safe Food: Proceedings. Vol. 1 2003. p. 317-320.

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

TY - GEN

T1 - Oxidative stability of phytosterols in bread baking

AU - Soupas, L.

AU - Juntunen, L.

AU - Lampi, A.-M.

AU - Liukkonen, Kirsi-Helena

AU - Katina, Kati

AU - Oksman-Caldentey, Kirsi-Marja

AU - Piironen, V.

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

M3 - Conference article in proceedings

VL - 1

SP - 317

EP - 320

BT - Euro Food Chem XII: Strategies for Safe Food

ER -

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