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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
