Table 3.
POP contents in foods with added plant stanol esters (PAE) non‐treated, stored under different storage conditions or heated under different temperature and time conditionsa
| References | Analytical methods | POP measurede | Food format (matrix) | Experimental conditions | Results | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Treatment (tools) | Temperature (°C) | Time | Before treatment | After treatment | |||||||
| PS (g/100 g) | POP (mg/100 g) | ORP (%) | POP (mg/100 g) | ORPc (%) | |||||||
| Non‐treated foods | |||||||||||
| Baumgartner 2013 [15] | GC‐MS | 7‐OH 7‐Keto | Margarine | — | — | — | 14.7 | 0.54 | <0.01 | — | — |
| Stored foods | |||||||||||
| Soupas 2006 [23] | GC‐FID & GC‐MS | 6‐OH 7‐OH 15‐OH | Milk powder | Storage | 4 | 6–24 wkb | 0.5 | 0.02 | <0.01 | 0.03 | 0.01 |
| RT | 0.03 | 0.01 | |||||||||
| Rudzinska 2014 [32] | GC‐FID and GC‐MS | 7‐OH 7‐Keto Epoxy Triol | Margarine | Stored on open Petri dish | 4 | 6–18 wkb | 7.9f | 25.5f | 0.32 | 38.0 | 0.48 |
| 20 | 6–18 wkb | 67.1 | 0.85 | ||||||||
| Foods heated at high temperature >100°C | |||||||||||
| Soupas2007d Experiment 1 [24] | GC‐FID & GC‐MS | 6‐OH 7‐OH 15‐OH | Rapeseed oil | Pan‐frying | 160 | 5 min | 8.0 | 8.0 | 0.10 | 8.0 | 0.10 |
| 10 min | 8.0 | 0.10 | |||||||||
| 180 | 5 min | 8.0 | 0.10 | ||||||||
| 10 min | 8.0 | 0.10 | |||||||||
| 200 | 5 min | 8.0 | 0.10 | ||||||||
| Soupas 2007d Experiment 2 [24] | GC‐FID & GC‐MS | 6‐OH 7‐OH 15‐OH | Rapeseed oil | Pan‐frying | 160 | 5 min | 8.0 | 4.3 | 0.05 | 4.5 | 0.06 |
| 10 min | 4.5 | 0.06 | |||||||||
| Liquid margarine | 5 min | 3.6 | 0.05 | 4.8 | 0.06 | ||||||
| 10 min | 5.5 | 0.07 | |||||||||
| Butter | 5 min | 0.4 | 0.01 | 0.7 | 0.01 | ||||||
| 10 min | 1.2 | 0.02 | |||||||||
| Rapeseed oil | Pan‐frying | 180 | 5 min | 8.0 | 4.3 | 0.05 | 4.7 | 0.06 | |||
| 10 min | 6.1 | 0.08 | |||||||||
| Liquid margarine | 5 min | 3.6 | 0.05 | 4.9 | 0.06 | ||||||
| 10 min | 6.3 | 0.08 | |||||||||
| Butter | 5 min | 0.4 | 0.01 | 2.0 | 0.03 | ||||||
| 10 min | 3.9 | 0.05 | |||||||||
Values are rounded to one decimal. RT, room temperature.
Mean values for the indicated range of conditions are presented as there was no virtual differences in POP contents.
ORP (oxidation rate of PS) was calculated as POP content in foods divided by baseline phytosterol contents ×100.
Different batches of rapeseed oil were used in the two experiments, hence POP contents before heat treatment varied.
6‐OH‐ (6‐hydroxyphytostanols) 7‐OH, (7‐hydroxyphytostanols), 15‐OH‐ (15‐hydroxyphytostanols).
Ratio of plant stanols to plant sterols = 70:8 and POP values are the sum of oxidised derivatives of both plant sterols and stanols.