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Sterol Oxidation in Ready-to-Eat Infant Foods During Storage

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Sterol Oxidation in Ready-to-Eat Infant Foods During Storage

dc.contributor.author	García Llatas, Guadalupe
dc.contributor.author	Cercaci, Luisito
dc.contributor.author	Rodriguez Estrada, Maria Teresa
dc.contributor.author	Lagarda Blanch, María Jesús
dc.contributor.author	Farré Rovira, Rosaura
dc.contributor.author	Lercker, Giovanni
dc.date.accessioned	2014-02-26T14:28:11Z
dc.date.available	2014-02-26T14:28:11Z
dc.date.issued	2008
dc.identifier.citation	García Llatas, Guadalupe Cercaci, Luisito Rodriguez Estrada, Maria Teresa Lagarda Blanch, María Jesús Farré Rovira, Rosaura Lercker, Giovanni 2008 Sterol Oxidation in Ready-to-Eat Infant Foods During Storage Journal of Agricultural and Food Chemistry 56 2 469 475
dc.identifier.uri	http://hdl.handle.net/10550/33379
dc.description.abstract	The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different liquid infant foods (honey or fruits flavors), prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months at 25 °C. Sterol oxidation products (SOP) were isolated by cold saponification, purified by silica solid-phase extraction, and analyzed by gas chromatography (GC) and GC-mass spectrometry. β-Sitosterol was the most representative sterol, followed by cholesterol and campesterol. No significant differences in the total and single SOP content (0.8<br>1 mg/kg of product) were observed with respect to storage time and type of sample; the main SOP found was 7-ketositosterol (<0.2 mg/kg of product). The extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and β-sitosterol (1.4%). The type and quality of raw materials, as well as the processing conditions, seem to greatly influence SOP formation and accumulation in infant foods.
dc.relation.ispartof	Journal of Agricultural and Food Chemistry, 2008, vol. 56, num. 2, p. 469-475
dc.subject	Infants Alimentació
dc.title	Sterol Oxidation in Ready-to-Eat Infant Foods During Storage
dc.type	journal article	es_ES
dc.date.updated	2014-02-26T14:28:11Z
dc.identifier.doi	10.1021/jf072475g
dc.identifier.idgrec	046334
dc.rights.accessRights	open access	es_ES
dc.identifier.url	10.1021/jf072475g