RefDoc
Haut

Faire une nouvelle recherche
Make a new search
Lancer la recherche


Titre du document / Document title

Free and esterified sterol composition of edible oils and fats

Auteur(s) / Author(s)

PHILLIPS Katherine M. (1) ; RUGGIO David M. (1) ; TOIVO Jari I. (1) ; SWANK Molly A. (1) ; SIMPKINS Amy H. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Biochemistry, Virginia Polytechnic Institute and Stete University, Blacksburg, VA 24061, ETATS-UNIS

Résumé / Abstract

The free and esterified sterol concentrations in 31 edible oils and fats were determined, including individual values for sitosterol, campesterol, stigmasterol, brassicasterol, Δ5-avenasterol, sitostanol, campestanol, and cholesterol. Free and esterified sterols were separated by solid-phase extraction (SPE), saponified, and quantified as trimethylsilyl ether derivatives using capillary gas-liquid chromatography. Considerable variability in the proportion of free and esterified sterols was observed among different oils and fats, with free sterols ranging from 32 to 94% of total sterols. Refining or hydrogenation tended to decrease total sterols and increase esterified sterols. Differences in total phytosterol content and the proportion of free and esterified sterols also were evident for different samples of some oils. Among four soybean oils, total phytosterols ranged from 205 to 287 mg/100 g, and free sterols constituted 68-81% of total sterols; two different shortenings differed 62% in total sterol content (185-301 mg/100 g). Such variability in phytosterol composition likely reflects differences in processing, growing season, or variety of a particular plant source.

Revue / Journal Title

Journal of food composition and analysis    ISSN  0889-1575 

Source / Source

2002, vol. 15, no2, pp. 123-142 [20 page(s) (article)] (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1987) (Revue)

Mots-clés anglais / English Keywords

Quality

;

Variability

;

Hydrogenation

;

Refining

;

Quantitative analysis

;

Solid phase extraction

;

Ester

;

Free form

;

Phytosterol

;

Chemical composition

;

Mots-clés français / French Keywords

Qualité

;

Variabilité

;

Hydrogénation

;

Raffinage

;

Analyse quantitative

;

Extraction SPE

;

Ester

;

Forme libre

;

Phytostérol

;

Composition chimique

;

Mots-clés espagnols / Spanish Keywords

Calidad

;

Variabilidad

;

Hidrogenación

;

Refinación

;

Análisis cuantitativo

;

Extracción SPE

;

Ester

;

Forma libre

;

Fitosterol

;

Composición química

;

Mots-clés d'auteur / Author Keywords

phytosterols

;

solid-phase extraction

;

lipids

;

food composition

;

hydrogenation

;

oil

;

refining

;

sterol esters

;

sterols

;

stanols

;

dihydrobrassicasterol

;

Localisation / Location

INIST-CNRS, Cote INIST : 21676, 35400010521657.0010

Nº notice refdoc (ud4) : 14007175



Faire une nouvelle recherche
Make a new search
Lancer la recherche
Bas