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Sterol Oxidation in Ready-to-Eat Infant Foods During Storage
- Garcia-Llatas, G., Cercaci, L., Rodriguez-Estrada, M.T., Lagarda, M.J., Farre, R., Lercker, G.
- Journal of agricultural and food chemistry 2008 v.56 no.2 pp. 469-475
- infant foods, ready-to-eat foods, food storage, storage quality, sterols, oxidation, storage time
- 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 (0.8-1 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.