Analysis of phytosterols in foods

Lagarda, Marı́a Jesús; García‐Llatas, Guadalupe; Farré, R.

doi:10.1016/j.jpba.2006.02.052

Cited by 269 publications

(224 citation statements)

References 93 publications

(133 reference statements)

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“…While they lower the levels of LDL-cholesterol, levels of 'good' HDL-cholesterol and triacyglycerols remain unaffected [74]. The beneficial health effects of plant sterols have led to the development of functional foods enriched in sterols.…”

Section: Phytosterolsmentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

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Section: Phytosterolsmentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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“…The main proteins are two globulins, arachine and conarchine, that represent at least 95% of the total seed proteins (Yoshida et al, 1995;Andersen et al,1998;Han et al, 2009). Phytosterols and triterpenes make up the greatest proportion of the unsaponifi able components of vegetable oils (Azadmard-Damirchi et al, 2005); they are considered to have anti-inflammatory, anti-bacterial, antiartherosclerotic, antioxidative (Lagarda et al, 2006), antiulcerative and antitumor properties in humans (Moreau et al, 2002), as well as contributing to the oxidative and thermal stability and shelf-life of vegetable oils (Beveridge et al, 2002;Przybylski andEskin, 2006, Alvarenga andEsteban, 2005). Peanut seeds have high nutritional and commercial value due to their protein, fatty acid, carbohydrate and fi ber content, as well as vitamins, calcium, and phosphorous.…”

Section: Introductionmentioning

confidence: 99%

Lipids, proteins, phenolic composition, antioxidant and antibacterial activities of seeds of peanuts (Arachis hypogaea l) cultivated in Tunisia

et al. 2013

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Fatty acid composition of peanut seed oil in four varieties cultivated in Tunisia showed that linoleic (C18:2), oleic (C18:1) and palmitic (C16) acids account for more than 84% for Chounfakhi and Massriya and for more than 85% of the total fatty acids of Trabilsia and Sinya seed oil respectively. Seed oil contents were signifi cantly diff erent (P ≤ 0.05) and did not exceed 48%. The study of total phenolics revealed that Chounfakhi contained more total phenolics (2.1 mg GAE/g DW), followed by the Massriya and Sinya cultivars (1.35 mg GAE/g DW for each); Trabilsia presented the lowest total phenolic content with 1 mg GAE/g DW. Considerable antiradical ability was found, especially in the Trabilsia peanut seed cultivar (IC50 = 1550 μg/ml), the Massriya and Sinya cultivars had, respectively, 720 and 820 mg/ml IC50. In the Massriya variety the sterol fraction showed antibacterial activity against Listeria ivanovii, Listeria inocua, Pseudomonas aeruginosa, Staphylococus aureus, Enterococcus hirae and Bacillus cereus.

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“…Methanolic solutions of known gallic acid concentrations in the range of 0-250 mg L −1 were used for calibration. The results were expressed as mg gallic acid equivalents (GAE) 100 g −1 fresh weight (FW) using the calibration curve (equation 4): y = −0.0273 + 0.00517x, r 2 = 0.999 (4) Tocopherol and phytosterol analysis Phytosterols and tocopherols were assessed by the saponification of 50-100 mg of extracted oil. 20 The saponification was started with 1.0 mL of 1 mol L −1 KOH in ethanol.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…2,3 Two hundred kinds of phytosterols are present in vegetables; β-sitosterol (24-α-ethylcholesterol), campesterol (24-α-mathylcholesterol), and stigmasterol (∆ 22 , 24-α-ethylcholesterol) are the most abundant. 4,5 Tocopherol is a natural component present in vegetable products and it has antioxidant activity against reactive oxygen species (ROS) and it can offer health benefits against the development of chronic diseases. 6,7 Thus, phytosterols and tocopherols compounds have important function on antioxidant, anti-inflammatory, antitumor, and enhanced immunity action, together with other biological activities.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Numbers of Fungicide Application on the Proximate Composition of Soybean

Michels¹,

Bonafé²,

Figueiredo³

et al. 2016

Journal of the Brazilian Chemical Society

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This study aimed to evaluate the effect of strobilurin (pyraclostrobin) + triazole (epoxiconazole) fungicides application on the proximate composition of soybeans. Six treatments of varying numbers of fungicide applications following soybean germination, termed T1 (control), T2, T3, T4, T5, and T6, were assessed for this experiment. Based on the results, there were only minor differences in the proximate composition of soybeans in terms of moisture, ash, crude protein, and total lipid contents. In contrast, there were large effects on the contents of phenolic compounds and the levels of phytosterols and tocopherols, which varied greatly among the fungicide application treatments. Multivariate statistical analysis was applied to identify critical issues regarding the potential for the production of soybeans enriched in phenolic compounds, tocopherols, and essential fatty acids (α-linolenic and linoleic acids, representatives of the omega-3 and omega-6 families, respectively) associated with the number of sprayings applied during the development of soybean crops.

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Analysis of phytosterols in foods

Cited by 269 publications

References 93 publications

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

Lipids, proteins, phenolic composition, antioxidant and antibacterial activities of seeds of peanuts (Arachis hypogaea l) cultivated in Tunisia

Effects of Different Numbers of Fungicide Application on the Proximate Composition of Soybean

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