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Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

cris.virtual.author-orcid0000-0003-1174-1915
cris.virtual.author-orcid0000-0002-4429-4990
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtualsource.author-orcid86cf2372-a835-4dbf-b1cb-6200ecf27dd5
cris.virtualsource.author-orcid62120c08-ac30-47de-8d37-384603233f51
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
dc.abstract.enThe aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the L-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorCais-Sokolińska, Dorota
dc.contributor.authorWalkowiak-Tomczak, Dorota
dc.contributor.authorRudzińska, Magdalena
dc.date.access2026-02-27
dc.date.accessioned2026-03-05T11:12:39Z
dc.date.available2026-03-05T11:12:39Z
dc.date.copyright2022-04-18
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,5
dc.description.number6
dc.description.points200
dc.description.versionfinal_published
dc.description.volume105
dc.identifier.doi10.3168/jds.2022-21856
dc.identifier.issn0022-0302
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7628
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0022030222002351
dc.languageen
dc.relation.ispartofJournal of Dairy Science
dc.relation.pages4760-4771
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.ensour cream
dc.subject.enhotosensitized oxidation
dc.subject.encholesterol oxidation products
dc.subject.enantioxidant activity
dc.subject.enbioaccessibility
dc.titlePhotosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue6
oaire.citation.volume105