Abstract：
:Sterol dimers are the main oxidation products formed during sterols degradation at elevated temperatures. An investigation was carried out to decipher the structure of dimers differing in polarity, formed during β-sitosterol thermo-oxidation. The oxidation products were fractionated using silica gel into non-polar (NP), mid-polar (MP) and polar fractions (P). Oligomers were further separated by size-exclusion chromatography (SEC). Tentative chemical structures of non-polar, mid-polar and polar dimers were identified using Ag(+)/CIS-MS and APCI-MS procedures after on-line RP-HPLC separation. Further structures were verified by NMR and FT-IR spectroscopies.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sosińska E,Przybylski R,Aladedunye F,Hazendonk Pdoi
10.1016/j.foodchem.2013.11.079subject
Has Abstractpub_date
2014-05-15 00:00:00pages
404-14eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01715-9journal_volume
151pub_type
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