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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Oxidative stability of functional phytosterol-enriched dark chocolate

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Author(s):
Botelho, Patricia Borges [1] ; Galasso, Melissa [1] ; Dias, Virginia [2] ; Mandrioli, Mara [3] ; Lobato, Luciana Pereira [1] ; Rodriguez-Estrada, Maria Teresa [3] ; Castro, Inar Alves [1]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, LADAF, Dept Food & Expt Nutr, Fac Pharmaceut Sci, NAPAN, Food & Nutr Res Ctr, BR-05508900 Sao Paulo - Brazil
[2] Chocolife Ind & Comercio Alimentos Funcionais Ltd, Sao Paulo - Brazil
[3] Alma Mater Studiorum Univ Bologna, Dept Agr & Food Sci, I-40127 Bologna - Italy
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 55, n. 2, p. 444-451, MAR 2014.
Web of Science Citations: 29
Abstract

A dark chocolate containing phytosterols (PS) esters was developed to reduce cholesterol in individuals. However, oxidative instability during chocolate processing and storage could reduce the PS bioactivity. Chocolate bars were prepared containing palm oil (CONT) or 2.2 g of PS (PHYT). All samples were stored at 20 degrees C and 30 degrees C during 5 months. A peak of hydroperoxides formation was observed after 60 days at 20 degrees C and after 30 days at 30 degrees C. PS-enriched samples presented higher values of hydroperoxides than control samples, which could be attributed to the higher level of alpha-linolenic acid present in the PHYT samples. All chocolate bars became lighter and softer after 90 days of storage. However, these physical changes did not reduce their sensory acceptability. In addition, PS bioactivity was kept during the storage, since no significant alterations in the PS esters were observed up to 5 months. However, some PS oxidation occurred in the PHYT bars, being sitostanetriol, 6-ketositosterol, 6 beta-hydroxycampesterol and 7-ketocampesterol the major phytosterol oxidation products (POPs). The POPs/PS ratio was low (0.001). Therefore, the dark chocolate bars developed in this study kept their potential functionality after 5 months of storage at room temperature, representing an option as a functional food. (C) 2013 The Authors. Published by Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/16922-6 - Effect of the administration of ezetimibe or phytosterol on oxidative stress and inflammatory parameters in subjects with metabolic syndrome and dyslipidemia controlled by statins
Grantee:Inar Castro Erger
Support Opportunities: Regular Research Grants
FAPESP's process: 11/23684-7 - Effect of the administration of ezetimibe or phytosterol on oxidative stress and inflammatory parameters in subjects with metabolic syndrome and dyslipidemia controlled by statins
Grantee:Melissa Galasso
Support Opportunities: Scholarships in Brazil - Scientific Initiation