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


    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
    Publication statusPublished - 2003
    MoE publication typeNot Eligible
    EventEuro Food Chem XII: Strategies for Safe Food - Brugge, Belgium
    Duration: 24 Sept 200326 Sept 2003


    ConferenceEuro Food Chem XII

    Cite this