Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants
Phytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty acid composition similar to...
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MDPI AG
2025-06-01
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| author | Dongkun Zhao Xin Wang Sicong You Lijuan Wang Usman Amjad Baocheng Xu Xinjing Dou Lili Liu |
| author_facet | Dongkun Zhao Xin Wang Sicong You Lijuan Wang Usman Amjad Baocheng Xu Xinjing Dou Lili Liu |
| author_sort | Dongkun Zhao |
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| description | Phytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty acid composition similar to olive oil, in which oleic acid is dominant. In order to solve the thermal oxidation of PS in CSO at high temperature (180 °C), we studied its antioxidant strategy by evaluating different antioxidants. Four antioxidants—BHA, TBHQ, epigallocatechin gallate (EGCG), and α-tocopherol (VE)—along with one synergist, citric acid (CA), were selected and used in this study. The antioxidant effects of different combinations (single antioxidant, single antioxidant + CA, mixed antioxidant, mixed antioxidant + CA) were compared. After 180 min of heating, the PS and phytosterols oxidation products (7α-hydroxy-, 7β-hydroxy-, 5α,6α-epoxy-, 5β,6β-epoxy-, 7-keto-, and trihydroxy-PS) were estimated by GC-MS. Through comparative analysis, the results showed that the combination of mixed antioxidants and CA had the best antioxidant effect, and the inhibition rate of VE + TBHQ +CA was as high as 42%, which had a breakthrough significance for stabilizing the thermal oxidation of PS in camellia seed oil. At the same time, it also provides a valuable reference for ensuring the edible safety of camellia seed oil in Chinese food heating habits. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-06-01 |
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| spelling | doaj-art-b8c3b5b013694c7a9ab15f583eb73c082025-08-20T03:28:25ZengMDPI AGFoods2304-81582025-06-011413229710.3390/foods14132297Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different AntioxidantsDongkun Zhao0Xin Wang1Sicong You2Lijuan Wang3Usman Amjad4Baocheng Xu5Xinjing Dou6Lili Liu7College of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, ChinaCollege of Basic Medical Science, Ningxia Medical University, Yinchuan 750004, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, ChinaPhytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty acid composition similar to olive oil, in which oleic acid is dominant. In order to solve the thermal oxidation of PS in CSO at high temperature (180 °C), we studied its antioxidant strategy by evaluating different antioxidants. Four antioxidants—BHA, TBHQ, epigallocatechin gallate (EGCG), and α-tocopherol (VE)—along with one synergist, citric acid (CA), were selected and used in this study. The antioxidant effects of different combinations (single antioxidant, single antioxidant + CA, mixed antioxidant, mixed antioxidant + CA) were compared. After 180 min of heating, the PS and phytosterols oxidation products (7α-hydroxy-, 7β-hydroxy-, 5α,6α-epoxy-, 5β,6β-epoxy-, 7-keto-, and trihydroxy-PS) were estimated by GC-MS. Through comparative analysis, the results showed that the combination of mixed antioxidants and CA had the best antioxidant effect, and the inhibition rate of VE + TBHQ +CA was as high as 42%, which had a breakthrough significance for stabilizing the thermal oxidation of PS in camellia seed oil. At the same time, it also provides a valuable reference for ensuring the edible safety of camellia seed oil in Chinese food heating habits.https://www.mdpi.com/2304-8158/14/13/2297phytosterolscamellia seed oilheating processantioxidantphytosterol oxidation products |
| spellingShingle | Dongkun Zhao Xin Wang Sicong You Lijuan Wang Usman Amjad Baocheng Xu Xinjing Dou Lili Liu Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants Foods phytosterols camellia seed oil heating process antioxidant phytosterol oxidation products |
| title | Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants |
| title_full | Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants |
| title_fullStr | Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants |
| title_full_unstemmed | Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants |
| title_short | Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants |
| title_sort | oxidative stability of phytosterols in camellia seed oil during heating the impact of different antioxidants |
| topic | phytosterols camellia seed oil heating process antioxidant phytosterol oxidation products |
| url | https://www.mdpi.com/2304-8158/14/13/2297 |
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