ArticleFoods (Basel, Switzerland)2020
Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
14 citing papers in PubMed, 40 citations in OpenAlex.
- Enhancing Food Quality Through Radio Frequency Drying of In-Shell Oil Crops: A Critical Review of Mechanisms, Advantages, and Challenges.Comprehensive reviews in food science and food safety · 2026Review
- Turning Disposed into Disposable-Development of Single-Use Products from Underutilized Brewery Wastes.Foods (Basel, Switzerland) · 2026Article
- Fruit and Fruit-Derived Products of Selected Sambucus Plants as a Source of Phytosterols and Triterpenoids.Plants (Basel, Switzerland) · 2025Article
- Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars.Food chemistry: X · 2024Article
- Characterization of quality parameters and phytosterol content in oils and their formulated margarines.Food science & nutrition · 2024Article
- Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests.Antioxidants (Basel, Switzerland) · 2024Article
- The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils.Foods (Basel, Switzerland) · 2024Article
- Kinetics and thermodynamic studies on oil extraction from Ghanaian cashew kernel using hexane.Heliyon · 2024Article
- Liposomes as Carriers of Bioactive Compounds in Human Nutrition.Foods (Basel, Switzerland) · 2024Review
- Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil.Food science & nutrition · 2024Article
- Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process.Molecules (Basel, Switzerland) · 2023Article
- Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying.Foods (Basel, Switzerland) · 2023Article
- Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods.Foods (Basel, Switzerland) · 2021Article
- Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the study was to determine how the degree of unsaturation of rapeseed oil affects the oxidation of phytosterols in oil during 48 h of heating. In all not-heated oils, the dominant groups of oxyphytosterols were 7α- and 7β-hydroxy sterols. During 48 h of heating, the rapid decrease of phytosterols' levels and the increase of the content of oxyphytosterols were observed. The main dominant group in heated samples was hydroxy and epoxy sterols. Despite differences in fatty acid composition and content and composition of single phytosterols in unheated oils samples, the total content of oxyphytosterols after finishing of heating was on a similar level for each of the tested oils. This showed that the fatty acid composition of oil is not the only factor that affects the oxidation of phytosterols in foods during heating.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.