Plant Sterols, oxidation and their biological activities: New prospects

Frying is one of the fastest and oldest methods of cooking food and its use dates back to the ancient Egyptians, in around the sixth century BC. Basically, frying is a dehydration process at high temperature (160-190 °C). The purpose of frying is the formation of a unique crust, color, flavor and texture. However, potato is probably the food most subjected to frying. During frying, oils are subjected to various deterioration processes such as hydrolysis, oxidation and thermal alteration, which generate a large number of compounds including Phytosterols oxidation products that may have negative effects on human health. The different vegetable oils used for frying are characterized by different fatty acid profiles. Phytosterols (plant sterols) are structurally similar to cholesterol and can also undergo oxidation, thereby producing a number of oxidation products. The purpose of this review to demonstrate the phytosterol oxidation products and its formation conditions, quantification, biological activities before and after oxidizing, sources and competing it in foodstuff especially at frying products.