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Phytosterol oxidation products (POP) in foods with added phytosterols and estimation of their daily intake: A literature review

机译：添加植物甾醇的食物中的植物甾醇氧化产物（POP）及其每日摄入量的估算：文献综述

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To evaluate the content of phytosterol oxidation products (POP) of foods with added phytosterols, in total 14 studies measuring POP contents of foods with added phytosterols were systematically reviewed. In non‐heated or stored foods, POP contents were low, ranging from (medians) 0.03–3.6 mg/100 g with corresponding oxidation rates of phytosterols (ORP) of 0.03–0.06%. In fat‐based foods with 8% of added free plant sterols (FPS), plant sterol esters (PSE) or plant stanol esters (PAE) pan‐fried at 160–200°C for 5–10 min, median POP contents were 72.0, 38.1, and 4.9 mg/100 g, respectively, with a median ORP of 0.90, 0.48, and 0.06%. Hence resistance to thermal oxidation was in the order of PAE > PSE > FPS. POP formation was highest in enriched butter followed by margarine and rapeseed oil. In margarines with 7.5–10.5% added PSE oven‐heated at 140–200°C for 5–30 min, median POP content was 0.3 mg/100 g. Further heating under same temperature conditions but for 60–120 min markedly increased POP formation to 384.3 mg/100 g. Estimated daily upper POP intake was 47.7 mg/d (equivalent to 0.69 mg/kg BW/d) for foods with added PSE and 78.3 mg/d (equivalent to 1.12 mg/kg BW/d) for foods with added FPS as calculated by multiplying the advised upper daily phytosterol intake of 3 g/d with the 90% quantile values of ORP. In conclusion, heating temperature and time, chemical form of phytosterols added and the food matrix are determinants of POP formation in foods with added phytosterols, leading to an increase in POP contents. >Practical applications: Phytosterol oxidation products (POP) are formed in foods containing phytosterols especially when exposed to heat treatment. This review summarising POP contents in foods with added phytosterols in their free and esterified forms reveals that heating temperature and time, the chemical form of phytosterols added and the food matrix itself are determinants of POP formation with heating temperature and time having the biggest impact. The estimated upper daily intakes of POP is 78.3 mg/d for fat‐based products with added free plant sterols and 47.7 mg/d for fat‐based products with added plant sterol esters. Phytosterols in foods are susceptible to oxidation to form phytosterol oxidation products (POP). This review summarizes literature data regarding POP contents of foods with added phytosterols that were exposed to storage and heat treatments.
机译：为了评估添加了植物甾醇的食物中植物甾醇氧化产物（POP）的含量，系统地回顾了总共14项测量添加了植物甾醇的食物中POP含量的研究。在非加热或储藏食品中，POP含量很低，（中位数）为0.03–3.6μmg /100μg，相应的植物甾醇氧化率（ORP）为0.03–0.06％。在添加了8％游离植物固醇（FPS），植物固醇酯（PSE）或植物甾烷醇酯（PAE）的脂肪类食品中，在160–200°C的温度下油炸5–10µmin，其持久性有机污染物的中位数为72.0分别为38.1和4.9mg /100μg，ORP中位数为0.90、0.48和0.06％。因此，抗热氧化性的顺序为PAE 3＞ PSE 3＞ FPS。 POP的形成在浓缩黄油中最高，其次是人造黄油和菜籽油。在添加了7.5–10.5％的PSE的人造黄油中，在140–200°C的烤箱中加热5–30µmin，中位数POP含量为0.3µmg / 100µg。在相同温度条件下进一步加热但持续60–120 min，则POP形成量显着增加至384.3 mg / 100 g。添加了PSE的食物的每日估计每日最高POP摄入量为47.7µmg / d（相当于0.69µmg / kg BW / d），而添加FPS的食物的每日每日POP摄入量为78.3µmg / d（相当于1.12µmg / kg BW / d），计算方法为将建议的每日最高植物甾醇摄入量3 g / d乘以ORP的90％分位数。总之，加热温度和时间，添加的植物甾醇的化学形式和食物基质是添加植物甾醇的食物中POP形成的决定因素，导致POP含量增加。 >实际应用：植物甾醇氧化产物（POP）是在含有植物甾醇的食物中形成的，尤其是在进行热处理时。这篇综述总结了添加了游离和酯化形式的植物甾醇的食物中的POP含量，发现加热温度和时间，添加的植物甾醇的化学形式以及食物基质本身都是POP形成的决定因素，加热温度和时间对影响最大。添加了游离植物固醇的脂肪基产品的估计每日最高POP摄入量为78.3μg/ d，添加了植物固醇酯的脂肪基产品的估计每日最高POP摄入量为47.7μmg/ d。食品中的植物甾醇易被氧化形成植物甾醇氧化产物（POP）。这篇综述总结了与暴露于储存和热处理的添加植物甾醇的食物中POP含量有关的文献数据。

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