Abstract One of the essential components of the membranes of all eukaryotic organisms is plant sterols (site). Recent studies shown plant sterols has an effect on the high cholesterol levels. The first studies of effects of PS on cholestrol lowering dates back to 1950´s. PS doses of up to 50 g/day used in this studies to lower the level of cholestrol in serum (Pollak & Kritchevsky, 1981). “In the 1980’s, Japanese researchers managed to produce the saturated form of PS, known as phytostanols, which were reported to have stronger cholesterol lowering potential. Ten years later the first human trial using phytostanols (1.5 g/day) was performed and it was observed that the use of phytostanols lowered the level of cholesterol in human serum (Miettinen & Gylling, 2003). Other experiments looked in to effects of temperature on sterol oxidation, degradation and oxysterol formation with conventional heating. However, little is known about the effects of microwave heating, this experiment looked in to those effects of temperature on sterol oxidation, degradation and oxysterol formation with microwave heating at different time parameters with and without rapid cooling. For the experiment without rapid cooling first 0.0658g sterol (5-cholesten-24?-ethyl-3?-OL-%54) dissolved in 25 ml of chloroform and divided in 15 test tubes each containing 1 ml mix solution, then solution evaporated using nitrogen ready to be heated in the microwave oven at five different time parameters (control 0 seconds, 30 seconds, 60 seconds, 120 seconds and 240 seconds) at 900 W and for the experiment with rapid cooling, all the procedure were same but 0.0641g sterol used and rapid cooled with ice. Experiment done in the laboratory of investigation at University of Navarra, Pamplona-Spain. Results showed degradation of sterol without any oxysterol formation. Therefor to accomplish an excitable level further scientific experiment needed. INTRODUCTION “Dis-moi ce que tu manges, je te dirai ce que tu es.” [Tell me what you eat and I will tell you what you are] Physiologie du Gout, ou Meditations de Gastronomie Transcendante, 1826 Anthelme Brillat-Savarin. Is it only what you eat or what you buy, how you prepare and how you cook is important. Nowadays there are different methods involved in cooking food, one of the cooking method is electromagnetic” radiation. What type of effects radiation has on Plant Sterols (PS)? Lipids Sterols Cholestrol Phytosterols Sterol Oxidation Products (SOP’s) Microwave OBJECTIVE The objective of this experiment was to find out the c. Because oxidation occurs when plant sterols exposed to air or subjected to heat at high temperature. METHOD AND METERIALS Experimental Procedures For the purpose model study was develop; gas chromatography used for measuring the level of main phytosterols; campesterol, stigmasterol, and ?-sitosterol. Subsequently deviations in the phytosterols and POP´s had been measured after the experimental treatments to look for the extent of the oxidation. The intrinsic levels of the major phytosterols, campesterol, stigmasterol, and ?-sitosterol profiles were measured using gas chromatography (GC). The extent of oxidation was measured by examining changes in the phytosterols following the application of the experimental treatments. Design of the Project For each model system; PS dissolved in chloroform, mixed solution were transferred to 15 test tubes 15 x 100 mm with screw tops and evaporated with the help of Nitrogen (N2) following the evaporation sample tubes put in to microwave for 30, 60, 120, 240 seconds respectively and 3 tubes been the control, have not been subjected to microwave heating. + mixed in 25 ml 1 ml mixed solution pipetted in to 15 tubes EVAPRATED WITH NITROGEN PUT IN TO FOR + 3 BLANKS Re-dissolved them with 1 ml + Temperatures: For each experiment, temperature was measured just after the heating and during the following 10 min (without rapid cooling) TIME(Sec) OF MICROWAVE HEATING TIME
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