Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software

Document Type : Research Article

Authors

• Zahra Izadi
• Ali Nasirpour
• Ghasem Ali Garoosi

https://doi.org/10.22067/ifstrj.v8i3.18470

Abstract

Phytosterols have been used for reduction of cholesterol since 1950. The high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. The Cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison with the fatty soluble forms. Presence of free and alcoholic forms of phytosterols and also their capability in making strong linkage with nutritional matrix make difficult and complicate their analysis and distribution quality in foodstuffs. In this study the emulsion include the emulsifier, soy bean oil and water was used for dissolving and dispersing of phytosterols in water phase. Then the distribution state of phytosterol in enriched yogurt was investigated using Gas Chromatography. Because of the appearance and color are the first parameters in the evaluation of nutrition materials, digital imaging and Photoshop software was used to measure the color of enriched yogurt. Results indicated that the using of emulsifier and soy bean oil could be suitable approach to disperse and dissolving phytosterol in liquid phase. Gas Chromatography showed that it is a favorite method to measure manner of dispersing the phytosterol. In the colorimetric studding no significant differences observed between enriched yogurts and control. Also result exhibited that the using of Photoshop software could be the better scale in comparison with the other current method and instruments for color assay of the yogurt.

Keywords

• Cholesterol
• Phytosterol
• Enriched yogurt
• Gas Chromatography
• Photoshop

References

افشاری، ح.، فرحناکی، ع.، 1388 امکان استفاده از نرم افزار فتوشاپ برای اندازه گیری رنگ مواد غذایی: بررسی تغییرات رنگ خرمای مضافتی بم در طی رساندن مصنوعی، نشریه پژوهشهای صنایع غذایی ایران، جلد 5، شماره 1، ص37-46

Abidi, S.L., 2001, Chromatographic analysis of plant sterols in foods and vegetable oils. Journal of Chromatography, 935, 173-201.

Emefa, M., Blank, G., Holley, R. and Zawistowski, J., 2008, Phytosterol Effects on Milk and Yogurt Microflora. Journal of Food science, 73(3), M121-M126.

Goad, J.L., Charlewood, B.V. & Banthorpe, D.V., 1991, Methods in Plant Biochemistry. Academic Press, London, 7, 369.

Hoving, E.B., 1995, Chromatographic methods in the analysis of cholesterol and related lipids. Journal of Chromatography B, 671, 341-362.

Kuksis, A., 2001, Plasma non-cholesterol sterols. Journal of Chromatography A, 935, 203-236.

Lagarda, M.J., Garcıa-Llatas, G. and Farre, R., 2006, Analysis of phytosterols in foods. Journal of Pharmaceutical and Biomedical Analysis, 41, 1486–1496.

Larrain, R.E., Schaefer, D.M. and Reed, J.D., 2008, Use of digital images to estimate CIE color coordinates of beef. Food Research International, 41, 380-385.

Nguyen, T.T., 1999, the cholesterol-lowering action of plant stanol esters. Journal of Nutrition, 129, 2109-2112.

Noakes, M., Clifton, P.M., Doornbos, A.M.E. and Trautwein, E.A., 2005, Plant sterol ester enriched milk and yogurt effectively reduce serum cholesterol in modestly hypercholerolemic subjects. European Journal of Nutrition, 44, 214-222.

Normen, L., Bryngelsson, S., Johnsson, M., Evheden, P., Ellegard, L., Brants, H., Andersson, H. and Dutta, P., 2002, Journal of Food Composition and Analysis, 15, 693–704.

Ostlund, R.E., 2002, Phytosterols in human nutrition. Annul Review of Human Nutritio, 22, 533-549.

Pedreschi, F., Leon, J., Mery, D. & Moyano, P., 2006, Development of a computer vision system to measure the color of potato chips. Food Research International, 39, 1092-1098.

Piironen, V. & Lampi, A.M., 2004, in: P.C. Dutta (Ed.), Phytosterols as Functional Food Components and Nutraceuticals, Marcel Dekker, Inc., NewYork, pp. 1–32.

Richelle, M., Enslen, M.C., Hager, M., Groux, I., Tavazzi, J.P., Godin, A., Berger, S., Metairon, S., Quaile, C., Piguet-Welsch, L., Sagalowicz, H. and Green, L.B., 2004, Both free and esterified plant sterols reduce cholesterol absorption and the bioavailability of beta-carotene and alpha-tocopherol in normocholesterolemic humans. American Journal of Clinical. Nutrition, 80, 171-177.

Santos, R., Limas, E., Sousa, M., da Conceicão Castilho, M., Ramos, F. & Irene Noronha da Silveira, M., 2007, Optimization of analytical procedures for GC-MS determination of phytosterols and phytostanols in enriched milk and yoghurt. Journal of Food Chemistry, 102, 113-117.

Toivo, J., Phillips, K., Lampi, A.-M. and Piironen, V., 2001, Determination of sterols in foods: recovery of free, esterified, and glycosidic sterols. Journal of Food Composition and Analysis, 14, 631-643.