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

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 proceeding › Conference article in proceedings › Scientific › peer-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 language	Swedish
Title of host publication	Euro Food Chem XII: Strategies for Safe Food
Subtitle of host publication	Proceedings
Pages	317-320
Volume	1
Publication status	Published - 2003
MoE publication type	Not Eligible
Event	Euro Food Chem XII: Strategies for Safe Food - Brugge, Belgium Duration: 24 Sept 2003 → 26 Sept 2003

Conference

Conference	Euro Food Chem XII
Country/Territory	Belgium
City	Brugge
Period	24/09/03 → 26/09/03

Cite this

@inproceedings{5d65fb56850b4cd0a28d67781ab073a1,

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",

year = "2003",

language = "Swedish",

volume = "1",

pages = "317--320",

booktitle = "Euro Food Chem XII: Strategies for Safe Food",

note = "Euro Food Chem XII ; Conference date: 24-09-2003 Through 26-09-2003",

}

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

T2 - Euro Food Chem XII

Y2 - 24 September 2003 through 26 September 2003

ER -