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| Thermal stability of phytosterols in vegetable oils |
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| DOI： |
| KeyWord:vegetable oil phytosterol thermal stability GC-MS |
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| Abstract: |
| The thermal stability of phytosterols in six kinds of vegetable oils were investigated, including corn oil, phytosterol enhanced corn oil, soybean oil, peanut oil, sunflower seed oil and olive oil. GC-MS was used to determine the contents of three major phytosterols (campesterol, stigmasterol and β-sitosterol), and the acid values of the vegetable oils were also measured. The results showed that phytosterol enhanced corn oil achieved the highest content of total phytosterols (7.82 mg/g), while olive oil had the lowest content (0.63 mg/g), and β-sitosterol content was the highest among the three phytosterols. Phytostrols in vegetable oils were relatively stable at high temperature (180?℃). However, long time heating could still cause the degradation of phytosterols. The acid value of vegetable oils increased under heat treatment. Therefore, the thermal degradation of phytosterols in vegetable oils deserved more attention. |
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