Determination of Main Plant Sterols in Turkish Bread Wheat (Triticum aestivum L.) by GC-MS

Abstract

Plant sterols are belong to triterpenes family of natural products which includes more than 200 different types of plant sterols and more than 4000 other types of triterpenes. The optimization of method, specially the derivatization step as well as the corresponding analytical validation, is the main goal of this study. The optimum temperature, time and reagent volume of derivatization step were obtained at 60°C, 60 minutes and 50 µL, respectively. A rapid and sensitive gas chromatographic-mass spectrometric method was developed and validated for quantitative analysis of the most common plant sterols (β-sitosterol, campesterol and stigmasterol) in 20 Turkish bread wheat cultivars using GC-MS-SIM. Separation of β-cholestanol (I.S), campesterol, stigmasterol and β-sitosterol was achieved on Rxi (5Sil MS) column (60 m×0.25 mm). The limits of detection for β-sitosterol, campesterol and stigmasterol were 0.074, 0.054 and 0.064 mg kg

Bioactive compounds in lipids of selected wheat genotypes

“…This phenomenon can be justified by the fact that the bran and germ fractions of the wheat grain are usually rich in lipophilic compounds. Thus, small-size wheat grains have a larger bran surface and a higher lipid extraction yield than large-size grains of the same weight (Golea et al, 2023).…”

“…Total phytosterol contents in whole wheat grains have been determined in between 763 and 818 mg kg −1 on a dry matter basis (Nurmi et al ., 2008). Individual phytosterols such as stigmasterol, campesterol and β‐sitosterol were reported in mg kg −1 ranging from 4 to 23, 15 to 76 and 303 to 682, respectively, in whole grains of Turkish bread wheat varieties (Erdem et al ., 2017). The phytosterols are also present in esterified form with sugars and ferulic acid, commonly known as steryl glycosides and steryl ferulates, respectively (Kumar & Krishna, 2015; Tian et al ., 2022).…”

“…The local wheat varieties have gained attention from both researchers and farmers recently, because of their health‐promoting benefits. Several studies have been carried out on the lipid contents of modern wheat (Erdem et al ., 2017; Merah & Mouloungui, 2019; Narducci et al ., 2019), however investigation of the lipophilic bioactive compounds remained limited for the local genotypes (Hidalgo & Brandolini, 2014). To the authors' knowledge, there is also limited literature available on the bioactive compounds in the lipids of some local Turkish varieties included in this study.…”