. 2020 Dec 26;10(1):50. doi: 10.3390/foods10010050

Table 3.

Influence of heating time on β-sitosterol oxidation products’ contents in rapeseed oil heated at 170 ± 5 °C.

Type of Oil	Heating Time	7α-OH	7β-OH	5α,6α-Epoxy	5β,6β-Epoxy	Triol	7-keto	Total
Type of Oil	(h)	(μg/g)
Pressed	Unheated	36.70 ± 1.06 ^a,*	34.15 ± 0.99 ^a	3.52 ± 0.10 ^a	27.69 ± 0.80 ^a	nd **	26.12 ± 0.75 ^a	128.18 ± 3.70 ^a
	24	43.28 ± 4.14 ^a	66.77 ± 1.26 ^b	7.63 ± 1.24 ^a	71.46 ± 5.51 ^b	4.96 ± 0.17 ^a	26.42 ± 1.12 ^a	220.53 ± 17.09 ^b
	48	61.20 ± 1.91 ^b	88.54 ± 2.90 ^c	167.83 ± 5.11 ^b	193.81 ± 2.06 ^c	26.29 ± 2.88 ^b	69.73 ± 1.21 ^b	607.40 ± 7.85 ^c
Refined	Unheated	29.45 ± 1.86 ^a	54.23 ± 5.67 ^a	14.33 ± 1.31 ^a	21.40 ± 0.14 ^a	7.90 ± 0.22 ^a	39.29 ± 2.54 ^a	166.60 ± 6.66 ^a
	24	60.68 ± 1.77 ^b	95.62 ± 3.35 ^b	34.26 ± 1.42 ^b	86.15 ± 0.01 ^b	11.64 ± 1.02 ^ab	91.78 ± 2.49 ^b	380.13 ± 0.20 ^b
	48	79.68 ± 2.69 ^c	130.95 ± 1.84 ^c	69.04 ± 2.33 ^c	113.69 ± 0.99 ^c	15.01 ± 1.21 ^b	111.39 ± 3.77 ^c	519.77 ± 8.43 ^c
Partially hydrogenated IV = 90	Unheated	18.38 ± 0.65 ^a	51.31 ± 0.02 ^a	13.81 ± 2.05 ^a	13.13 ± 1.10 ^a	nd	15.70 ± 1.80 ^a	112.33 ± 0.22 ^a
	24	77.43 ± 1.48 ^b	82.20 ± 1.79 ^b	19.83 ± 2.07 ^a	87.25 ± 7.98 ^b	5.40 ± 0.35 ^a	26.90 ± 1.76 ^b	299.01 ± 7.90 ^b
	48	111.09 ± 3.66 ^c	118.64 ± 1.03 ^c	39.15 ± 2.51 ^a	106.14 ± 3.26 ^c	40.54 ± 3.26 ^b	56.13 ± 2.93 ^c	471.69 ± 7.96 ^c
Partially hydrogenated IV = 79	Unheated	29.42 ± 1.78 ^a	23.94 ± 1.53 ^c	0.90 ± 0.07 ^a	33.41 ± 2.49 ^a	nd	8.03 ± 0.60 ^a	95.71 ± 3.40 ^a
	24	37.86 ± 3.19 ^b	59.83 ± 6.72 ^b	37.18 ± 1.15 ^b	42.92 ± 0.90 ^b	3.90 ± 0.48 ^a	70.20 ± 2.05 ^b	251.89 ± 10.74 ^b
	48	91.68 ± 0.89 ^c	139.34 ± 1.35 ^c	43.86 ± 1.95 ^c	84.55 ± 1.07 ^c	8.45 ± 0.76 ^b	83.42 ± 0.81 ^c	451.29 ± 4.67 ^c

Values are means of three determinations ± SD. * Means in the same column followed by different letters indicate significant differences (p < 0.05) between samples of each type of oil. ** nd—not detected.