Table 1.

POP contents in foods with added free plant sterols (FPS) non‐treated, stored under different storage conditions or heated under different temperature and time conditions^a 

References	Analytical methods	POP measuredf	Food format (matrix)	Experimental conditions			Results
				Treatment	Temperature (°C)	Time	Before treatment			After treatment
							PS (g/100 g)	POP (mg/100 g)	ORP (%)	POP (mg/100 g)	ORPd (%)
Non‐treated foods
Alemany‐Costa 2012 [21]	GC‐MS/MS	7‐OH 7‐Keto Epoxy	Fruit beverage	—	—	—	1.3	0.7	0.05	—	—
			Milk‐fruit beverage	—	—	—	1.4	0.8	0.06	—	—
Stored foods
Gonzalez‐Larena 2015 [22]	GC‐MS	7‐OH 7‐Keto Epoxy Triol	Milk	Storage	4–37c	8–24 wkc	0.7	0.4	0.05	0.6	0.09
			Milk fruit beverage	Storage	4–37c	8–24 wkc	0.7	0.2	0.03	0.4	0.06
			Fruit beverage	Storage	4–37c	8–24 wkc	0.7	0.5	0.07	0.4	0.06
Soupas 2006 [23]	GC‐FID & GC‐MS	7‐OH 7‐Keto Epoxy Triol	Milk powder	Storage	RTb	12–36 wkc	7	1.4	0.02	1.8	0.03
					38	12–36 wkc				2.5	0.04
					4	6–24 wkc	0.5	0.2	0.04	0.19	0.04
					RTb				0.04	0.15	0.03
Foods heated at high temperature >100°C
Soupas 2007e Experiment 1 [24]	GC‐FID & GC‐MS	7‐OH 7‐Keto Epoxy Triol	Rapeseed oil	Pan‐frying	160	5 min	8.0	Not detectableg	<0.01	8.0	0.10
						10 min				32.0	0.40
					180	5 min				40.0	0.50
						10 min				144.0	1.80
					200	5 min				72.0	0.90
Soupas 2007e Experiment 2 [24]	GC‐FID & GC‐MS	7‐OH 7‐Keto Epoxy Triol	Rapeseed oil	Pan‐frying	160	5 min	8.0	2.3	0.03	11.9	0.15
						10 min				23.9	0.30
			Liquid margarine			5 min		2.3	0.03	24.6	0.31
						10 min				73.1	0.91
			Butter			5 min		2.0	0.03	34.4	0.43
						10 min				121.4	1.52
			Rapeseed oil	Pan‐frying	180	5 min	8.0	2.3	0.03	35.5	0.44
						10 min				111.2	1.39
			Liquid margarine			5 min		2.3	0.03	74.4	0.93
						10 min				187.4	2.34
			Butter			5 min		2.0	0.03	118.3	1.48
						10 min				296.1	3.70

^aValues are rounded to one decimal.

^bRT, room temperature.

^cMean values for the indicated range of conditions are presented as there were no virtual differences in POP contents in foods.

^dORP (oxidation rates of PS) calculated as POP content in foods divided by baseline phytosterol content ×100.

^eDifferent batches of rapeseed oil were used in the two experiments, hence POP contents before heat treatment varied.

^f7‐OH (7‐hydroxyphytosterols); Epoxy (5,6‐epoxyphytosterols); 7‐Keto (7‐ketophytosterols); Triol (phytosterol‐3,5,6 triol).

^gLimit of determination of POP was 0.02 mg/100 g, which was used for the calculation of ORP.