THE EFFECT OF RASPBERRY, BLACK CURRANT AND TOMATO SEED EXTRACTS ON OXYPHYTOSTEROLS FORMATION IN PEANUTS

摘要

Fats, oils and other food products of plant origin contain phytosterols which may undergo oxidation during processing and storage. The aim of the study was to identify and quantify phytosterols and their oxidation products in peanuts using GC/MS. Treatment of peanuts with rapeseed oil enriched with antioxidant seed extracts was used to prevent phytosterols oxidation. Ethanolic extracts of raspberry, black currant and tomato seeds obtained from the waste of food processing were used as potential antioxidants. All extracts exhibited the protective effect towards fatty acids as well sterols oxidation in peanut samples although the black currant seed extract was the most effective one.