The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different flavor (honey -LH- or fruits-LF-) liquid infant foods, prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months, at 25ºC. Sterol oxidation products (SOP) were extracted by cold saponification, purified by silica solid-phase and analyzed by gas chromatography (GC) and GC-mass spectrometry. -sitosterol was the most representative sterol, followed by cholesterol and campesterol. No significant differences in the total and single SOP content (0.8-1 mg/kg of product) were observed with respect to storage time and type of sample; the main SOP found was 7-ketositosterol (< 0.2 mg/kg of product). The extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and -sitosterol (1.4%). The type and quality of raw materials, as well as the processing conditions, seem to greatly influence SOP formation and accumulation in infant foods.

G. García-Llatas, L. Cercaci, M. T. Rodriguez-Estrada, M. J. Lagarda, R. Farré, G. Lercker. (2008). Sterol oxidation in ready-to-eat infant foods during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56, 469-475 [10.1021/jf072475g].

Sterol oxidation in ready-to-eat infant foods during storage

CERCACI, LUISITO;RODRIGUEZ ESTRADA, MARIA TERESA;LERCKER, GIOVANNI
2008

Abstract

The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different flavor (honey -LH- or fruits-LF-) liquid infant foods, prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months, at 25ºC. Sterol oxidation products (SOP) were extracted by cold saponification, purified by silica solid-phase and analyzed by gas chromatography (GC) and GC-mass spectrometry. -sitosterol was the most representative sterol, followed by cholesterol and campesterol. No significant differences in the total and single SOP content (0.8-1 mg/kg of product) were observed with respect to storage time and type of sample; the main SOP found was 7-ketositosterol (< 0.2 mg/kg of product). The extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and -sitosterol (1.4%). The type and quality of raw materials, as well as the processing conditions, seem to greatly influence SOP formation and accumulation in infant foods.
2008
G. García-Llatas, L. Cercaci, M. T. Rodriguez-Estrada, M. J. Lagarda, R. Farré, G. Lercker. (2008). Sterol oxidation in ready-to-eat infant foods during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56, 469-475 [10.1021/jf072475g].
G. García-Llatas; L. Cercaci; M. T. Rodriguez-Estrada; M. J. Lagarda; R. Farré; G. Lercker.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/50217
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