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Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil

文献类型： 外文期刊

作者： Kong, Linghui 1 ; Fan, Xinyi 1 ; Guo, Limin 3 ; Jiang, Qingqing 1 ; Xiao, Jianbo 4 ; Fan, Daming 5 ; Wang, Mingfu 6 ; Zhao, Yueliang 1 ;

作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

2.Fujian Polytech Normal Univ, Fujian Prov Indonesia Marine Food Joint Res & Dev, Fuqing 350300, Peoples R China

3.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China

4.Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, E-32004 Orense, Spain

5.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

6.Shenzhen Univ, Inst Adv Study, Shenzhen 518060, Peoples R China

7.Shanghai Jiao Tong Univ, Sch Publ Hlth, Sch Med, Shanghai 200025, Peoples R China

关键词： stigmasterol; 3-MCPDE; aldehyde; soybeanoil; oxidation products

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）

ISSN： 0021-8561

年卷期： 2023 年 71 卷 32 期

页码：

收录情况： SCI

摘要： In this study, we investigated the inhibitory effectsof threesoybean isoflavones and two soybean phytosterols on the formationof 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) and aldehydesin heated soybean oil model. 0.4 mM of genistin, genistein, daidzein,stigmasterol, and & beta;-sitosterol significantly reduced 3-MCPDEformation by 25.7, 51.4, 21.4, 61.6, and 55.7%, and total aldehydesformation by 42.03, 43.94, 28.36, 54.74, and 39.23%, respectively.Further study showed that stigmasterol reduced the content of glycidylesters (GEs) and glycidol, two key intermediates of 3-MCPDE, and preventedfatty acids degradation in the oils. Moreover, the effects of continuousfrying time on the content of stigmasterol and the migration of stigmasterolwere evaluated in the fried dough sticks model system. The contentof stigmasterol in soybean oil was found to be significantly decreasedwith prolonged heating time. The concentrations of stigmasterol infried dough sticks and the migration rates of stigmasterol from soybeanoil to fried dough sticks decreased with repeated frying sessions.In addition, stigmasterol undergoes oxidative changes during heattreatment, and the oxidation products including 5,6 & alpha;-epoxystigmasterol,5,6 & beta;-epoxystigmasterol, 7 & alpha;-hydroxystigmasterol, 7 & beta;-hydroxystigmasterol,stigmasterlol-3 & beta;,5 & alpha;,6 & beta;-triol, and 7-ketostigmasterolwere identified in the frying oils but not in the fried dough sticks.Overall, stigmasterol could be added to soybean oil to reduce 3-MCPDEand aldehydes formation, and reacting with GEs/glycidol and protectionof lipid acids from oxidation may be the mechanism of action of stigmasterol.

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