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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Oxidative stability of functional phytosterol-enriched dark chocolate

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Autor(es):
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]
Número total de Autores: 7
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 55, n. 2, p. 444-451, MAR 2014.
Citações Web of Science: 29
Assunto(s):Alimentos funcionais   Fitosteróis   Manteiga de cacau   Chocolate   Colesterol
Resumo

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)

Processo FAPESP: 11/23684-7 - Efeito da administração de ezetimiba ou fitosteróis no estresse oxidativo e nos parâmetros inflamatórios de indivíduos portadores de síndrome metabólica com dislipidemia controlada por estatinas
Beneficiário:Melissa Galasso
Linha de fomento: Bolsas no Brasil - Iniciação Científica
Processo FAPESP: 10/16922-6 - Efeito da administração de ezetimiba ou fitosteróis no estresse oxidativo e nos parâmetros inflamatórios de indivíduos portadores de síndrome metabólica com dislipidemia controlada por estatinas
Beneficiário:Inar Castro Erger
Linha de fomento: Auxílio à Pesquisa - Regular