D'Evoli Laura, Huikko Laura, Lampi Anna-Maija, Lucarini Massimo, Lombardi-Boccia Ginevra, Nicoli Stefano, Piironen Vieno
Department of Applied Chemistry and Microbiology, Food Chemistry, University of Helsinki, Helsinki, Finland.
Mol Nutr Food Res. 2006 Sep;50(9):818-23. doi: 10.1002/mnfr.200500261.
The objective of this study was to investigate the potential role of rosemary compounds in inhibiting the plant sterol oxidation in extra virgin olive oil during heating. The stability of plant sterols was measured by quantification of plant sterol and sterol oxide formation upon 6 h of heating in both the extra virgin olive oil and its respective oil at 10% rosemary concentration (ROE). The total sterol and sitosterol oxide contents were determined by GC-flame ionization detection (GC-FID) and GC-MS techniques, respectively. Heating experiments were carried out at 180 degrees C for 0, 1, 3 and 6 h. The total sterol content in the extra virgin olive oil was 255 mg/100 g and that in the ROE 270 mg/100 g. Sitosterol was the most abundant sterol in both samples (50% of total sterol). The ROE showed a lower content of sitosterol oxides with respect to the extra virgin olive oil during heating: after 6 h of heating only 6.1% of sitosterol oxides were formed, while up to 11.5% of sitosterol oxidized in the extra virgin olive oil. Our findings suggested that rosemary compounds were able to counteract the oxidation of plant sterols in the extra virgin olive oil during heating, preventing formation of potentially harmful compounds to human health.
本研究的目的是调查迷迭香化合物在抑制特级初榨橄榄油加热过程中植物甾醇氧化方面的潜在作用。通过对特级初榨橄榄油及其添加10%迷迭香提取物（ROE）的相应油样在加热6小时后植物甾醇和甾醇氧化物的形成进行定量，来测定植物甾醇的稳定性。总甾醇和谷甾醇氧化物含量分别通过气相色谱 - 火焰离子化检测（GC - FID）和气相色谱 - 质谱联用（GC - MS）技术测定。加热实验在180℃下进行0、1、3和6小时。特级初榨橄榄油中的总甾醇含量为255毫克/100克，ROE中的为270毫克/100克。谷甾醇是两个样品中含量最丰富的甾醇（占总甾醇的50%）。在加热过程中，ROE中谷甾醇氧化物的含量相对于特级初榨橄榄油较低：加热6小时后，仅形成了6.1%的谷甾醇氧化物，而特级初榨橄榄油中高达11.5%的谷甾醇被氧化。我们的研究结果表明，迷迭香化合物能够在加热过程中对抗特级初榨橄榄油中植物甾醇的氧化，防止形成对人体健康有潜在危害的化合物。
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