The influence of the food matrix on the content of cholesterol and oxysterols during simulated process of digestion

Abstract

The purpose of the study was to evaluate the influence of the simulated digestion process on the content of the standard cholesterol and this sterol found in fats. Additionally, the content of cholesterol oxides formed after the thermal processing of fats and standard of cholesterol was investigated in samples after performing in vitro digestion procedure. The next step was to evaluate changes in the concentration of cholesterol and cholesterol oxidation products in all analyzed samples. On that basis, the bioaccessibility of cholesterol and cholesterol oxidation products in analyzed samples was established. Cholesterol bioaccessibility ranged from 1.05% to 28.38% in thermally processed samples, while cholesterol standard samples accounted for 7.16% and 5.00%. The bioaccessibility of cholesterol oxides found in analyzed fats and fats with 0.2% addition of cholesterol standard ranged from 5.44% to 19.20%, and only in butter heated at 180°C per 1 h, it reached 47.61%. Studies show that cholesterol present in the food matrix is better protected from degradation, and oxidation during thermal treatment than the standard of cholesterol (processed without food matrix). The results of this study confirm that the bioavailability of cholesterol and its oxides are influenced by the food matrix.

Practical applications: The results of our experiment can be used for further scientific analyzes related to the process of estimating the bioavailability of cholesterol and cholesterol oxidation products, which can be found in food products.