Phytosterol- und Fettsäureoxidationsprodukte nach Thermischer Behandlung von Phytosteryl-/Phytostanylfettsäureestern

摘要

The formation of phytosterol oxidation products was investigated in a non-enriched and in a phytosteryl/-stanyl fatty acid ester-enriched liquid margarine upon various cooking and baking processes via on-line LC-GC. In the second part of the thesis, a GC/MS-based method was developed for the identification and quantitation of novel acyl chain oxidation products formed upon thermal treatment of phytosteryl/-stanyl fatty acid ester mixtures.