Plant sterol oxides in functional beverages: influence of matrix and storage

Food Chem. 2015 Apr 15:173:881-9. doi: 10.1016/j.foodchem.2014.10.121. Epub 2014 Oct 28.

Abstract

Three plant sterol (PS)-enriched beverages, milk based fruit juice (MFJPS), fruit juice (FJPS) and milk beverage (MPS), were stored at 4, 24, or 37 °C and analysed at regular time intervals of 2 months until 6 months. PS stability was analysed from the production of phytosterol oxidation products (POPs). The β-sitosterol oxides (7α/7β-hydroxy, β/α-epoxy, triol, and 7-keto) and campesterol oxides (β/α-epoxy, and 7-keto) were detected in all beverages and at all storage times and temperatures. Total POP contents followed the order MPS≫FJPS>MFJPS. In general, the beverages showed low PS oxidation levels (<0.17%). Predictive models of POP content versus storage time were established. These models explain total POP content by over 75% and individual POP content by over 50%. We propose 7-ketositosterol and 7-ketocampesterol as PS oxidation markers during storage of beverages of this kind.

Keywords: Beverage; Functional foods; Oxysterols; POPs; Phytosterol stability; Plant sterol oxidation products.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Beverages / analysis*
  • Cattle
  • Food Additives / chemistry*
  • Food Storage
  • Milk / chemistry*
  • Oxidation-Reduction
  • Oxides / chemistry*
  • Phytosterols / chemistry*

Substances

  • Food Additives
  • Oxides
  • Phytosterols