Effect of Different Heating Methods on the Stability and Antioxidant Activity of Phytosterol in Lipid Matrix

Abstract

Abstract: This study was performed to compare the effects of direct heating and microwave heating on the stability of phytosterol when present in a liquid lipid matrix (rapeseed oil). As demonstrated by a comparison of the retention rates of phytosterol after both heat treatments, phytosterol remained stable, whereas its antioxidant activity markedly declined during direct heating at a temperature not exceeding 150 ℃; the stability of phytosterol when directly heated temperature 180 ℃ decreased obviously with increasing heating time, and the retention rate was only 0.5607 after 14 h. No obvious change in phytosterol oxidation was found with microwave power and heating time across the ranges studied, while the antioxidant activity decreased.

Key words: phytosterol, edible oil, high temperature, oxidation

CLC Number:

TS221

References

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