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Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone

cris.virtual.author-orcid0000-0001-6343-332X
cris.virtual.author-orcid0000-0002-4385-0051
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0001-7706-4035
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
cris.virtualsource.author-orcid48ec8e95-930e-4be2-b47a-b597e5d7440b
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid349c35ce-c6ee-4d8a-9a7f-b3aace65dbd7
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe safety and thermoxidative stability of new diacyl-stigmasterylcarbonoyl-sn-glycerols (DAStGs) with two molecules of palmitic or oleic acids and one molecule of stigmasterol at the sn-2 or sn-3 position were studied. After heating to 60 °C, the compounds with stigmasterol at the sn-2 position were more stable than those with stigmasterol at the sn-3 position. The lowest level of degradation of stigmasterol after heating to 180 °C was detected for both compounds with oleic acid, followed by the samples with palmitic acid. The high content of SOPs, especially triolSt, as well as the high level of dimers showed the most effect on the cytotoxicity of DAStGs heated at both temperatures. DAStGs with oleic acid at sn-1,3 and stigmasterol at sn-2 position were the most stable compounds. Both oleic acid and the location of stigmasterol in the middle of the glycerol molecule play an important role in increasing the thermoxidative stability of stigmasterol.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorRudzińska, Magdalena
dc.contributor.authorOlejnik, Anna
dc.contributor.authorGrygier, Anna
dc.contributor.authorKowalska, Katarzyna
dc.contributor.authorKmiecik, Dominik
dc.contributor.authorChojnacka, A.
dc.contributor.authorGładkowski, W.
dc.contributor.authorGrudniewska, A.
dc.contributor.authorPrzybylski, R.
dc.date.access2025-06-18
dc.date.accessioned2025-09-22T10:14:13Z
dc.date.available2025-09-22T10:14:13Z
dc.date.copyright2023-04-22
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if8,5
dc.description.number30 September 2023
dc.description.points200
dc.description.versionfinal_published
dc.description.volume421
dc.identifier.doi10.1016/j.foodchem.2023.136194
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5021
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0308814623008129
dc.languageen
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 136194
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOTHER
dc.titleThermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume421