Table 2.

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

References	Analytical methodc	POP measuredg	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	—	—	—	1.4	0.8	0.06	—	—
			Milk‐fruit beverage	—	—	—	1.9	0.8	0.04	—	—
Baumgartner 2013 [15]	GC‐MS	7‐OH 7‐Keto	Margarine	—	—	—	13.3	3.37	0.03	—	—
Conchillo 2005 [25]	TLC & GC‐MS	7‐HO 7‐Keto Epoxy Triol	Spread	—	—	—	6	4.7	0.07	—	—
Husche 2011[17]	GC‐MS	7‐OH 7‐keto	Margarine	—	—	—	12.7	2.1	0.02	—	—
Grandgirard 2004 [26]	GLC‐MS	7‐OH 7‐Keto Epoxy Triol	Margarine	—	—	—	8.0	6.8	0.085	—	—
Johnsson 2006 [27]	GC‐FID & GC‐MS	7‐OH 7‐Keto Epoxy Triol	Margarine	—	—	—	Unknown	1.2	—	—	—
Stored foods
Julien‐David 2014 [28]	HPLC‐ESI‐MS	7‐OH 7‐Keto Epoxy	Margarine	Storage	RTb and dark	35 d	10.5	0.1	<0.01	0.4	<0.01
					RTb and sunlight	35 d		0.1	<0.01	1.3	0.01
Soupas 2006 [23]	GC‐FID & GC‐MS	7‐OH 7‐Keto Epoxy Triol	Milk powder	Storage	4	6–24 wkc	0.5	0.2	0.04	0.2	0.04
					RTb	6–24 wkc		0.2	0.04	0.2	0.04
Botelho 2014 [29]	GC‐MS	7‐OH 7‐Keto Epoxy	Chocolate	Storage	30	20 wk	7.1	6.9	0.10	7.1	0.10
			Chocolate	Storage plus anti‐oxidants	30	20 wk	8.0	7.8	0.10	8.3	0.10
Foods heated at moderate temperature <100°C
Menendez‐Carreno 2008 [30]	GC‐MS	7‐OH 7‐Keto Epoxy	Milk	Schaal oven	65	24 h	0.3	0.2	0.07	0.3	0.10
				Microwave oven	69	1.5 min				0.4	0.13
				Microwave oven	83	2 min				0.3	0.10
				Heating plate	87	15 min				0.3	0.10
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	8.0	0.10	16.0	0.20
						10 min				40.0	0.50
					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	3.9	0.05	9.3	0.12
						10 min				16.9	0.21
			Liquid margarine			5 min		4.0	0.05	13.3	0.17
						10 min				31.8	0.40
			Butter			5 min		3.4	0.04	15.3	0.19
						10 min				38.1	0.48
			Rapeseed oil	Pan‐frying	180	5 min	8.0	3.9	0.05	24.2	0.30
						10 min				58.5	0.73
			Liquid margarine			5 min		4.0	0.05	29.1	0.36
						10 min				66.9	0.84
			Butter			5 min		3.4	0.04	51.5	0.64
						10 min				123.1	1.54
Julien‐David 2014f [28]	HPLC‐ESI‐MS	7‐OH 7‐Keto Epoxy	Margarine	Oven heating	140	5 min	10.5	0.2	<0.1	0.2	<0.01
						10 min				0.2	<0.01
						15 min				0.2	<0.01
						30 min				0.2	<0.01
						60 min				1.1	0.01
						120 min				412	3.92
			Margarine	Oven heating	170	5 min	10.5	0.2	<0.01	0.2	<0.01
						10 min				0.3	<0.01
						15 min				1.6	0.02
						30 min				18.9	0.18
						60 min				244.7	2.33
						120 min				503.6	4.80
			Margarine	Oven heating	200	5 min	10.5	0.2	<0.01	0.3	<0.01
						10 min				7.2	0.07
						15 min				58.9	0.56
						30 min				228.0	2.17
						60 min				384.3	3.66
						120 min				295.8	2.82
Scholz 2015 [31]	LC–GC‐MS	7‐OH 7‐Keto Epoxy	Margarine	Oven heating	180	30 min	7.5	37	0.49	42.0	0.56
						60 min				150.0	2.00
						90 min				484.0	6.45
						120 min				831.0	11.08

^aValues are rounded to one decimal.

^bRT, room temperature.

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

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

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

^fOxidized PSE were converted to POP equivalents using a converting factor of 0.6.

^g7‐OH (7‐hydroxyphytosterols); Epoxy (5,6‐epoxyphytosterols); 7‐Keto (7‐ketophytosterols); Triol (phytosterol‐3,5,6 triol).