Development and validation of methodologies for the quantification of phytosterols and phytosterol oxidation products in cooked and baked food products

Menéndez-Carreño, María; Knol, Diny; Janssen, Hans‐Gerd

doi:10.1016/j.chroma.2015.09.073

Cited by 27 publications

(20 citation statements)

References 49 publications

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“…The sterol peaks were deconvoluted using AMDIS after baseline correction and identified by their relative retention time to cholesterol and comparison to the mass spectra from commercial mass database (NIST08 mass spectral library, ). The GC peak representing the sterol amount generated from total ion current (TIC) was integrated using the software default parameters [26,27].…”

Section: Methodsmentioning

confidence: 99%

Phytosterol Composition of Arachis hypogaea Seeds from Different Maturity Classes

et al. 2018

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The seeds of cultivated peanut, Arachis hypogaea, are an agronomically important crop produced for human nutrition, oilseed and feed stock. Peanut seed is the single most expensive variable input cost and thus producers require seed with excellent performance in terms of germination efficiency. During the maturation process, triglycerides are stored in oil bodies as an energy resource during germination and seedling development. The stability of oil body membranes is essential for nutrient mobilization during germination. This study focused on evaluating the phytosterol composition in seed components including the kernel, embryo (heart), and seed coat or skin. Samples of different maturity classes were analyzed for macronutrient and phytosterol content. The three biosynthetic end products in the phytosterol pathway, β-sitosterol, campesterol and stigmasterol, comprised 82.29%, 86.39% and 94.25% of seed hearts, kernels and seed coats, respectively. Stigmasterol concentration was highest in the seed kernel, providing an excellent source of this sterol known to have beneficial effects on human health. Peanut hearts contained the highest concentration of sterols by mass, potentially providing protection and resources for the developing seedling. The amount of α-tocopherol increases in peanut hearts during the maturation process, providing protection from temperature stress, as well as stability required for seedling vigor. These results suggest that phytosterols may play a significant role in the performance of seeds, and provide a possible explanation for the poor germination efficiency of immature seeds.

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Section: Methodsmentioning

confidence: 99%

Phytosterol Composition of Arachis hypogaea Seeds from Different Maturity Classes

et al. 2018

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“…POP analyses are challenging due to limitations in the availability of reference standards. Most of the reported methods have quantified POPs tentatively, using COPs as a reference standard [17,37,38]. However, advancements in the purification or synthesis of POPs have made it possible to generate suitable standards, ensuring accurate quantification.…”

Section: Analysis Of Phytosterol Oxidation Productsmentioning

confidence: 99%

“…Another approach, though not widely employed, is the application of preparative liquid chromatography. Normal-phase liquid chromatography (NPLC) was utilized in purifying POPs in cooked and baked products [38]. The employed eluent was hexane/isopropanol; however, gradient elution was used and the whole process required 50 min.…”

Section: Thin Layer Chromatography (Tlc) and Preparative Liquid Chrommentioning

confidence: 99%

Analytical Strategies to Analyze the Oxidation Products of Phytosterols, and Formulation-Based Approaches to Reduce Their Generation

2021

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Phytosterols are a class of lipid molecules present in plants that are structurally similar to cholesterol and have been widely utilized as cholesterol-lowering agents. However, the susceptibility of phytosterols to oxidation has led to concerns regarding their safety and tolerability. Phytosterol oxidation products (POPs) present in a variety of enriched and non-enriched foods can show pro-atherogenic and pro-inflammatory properties. Therefore, it is crucial to screen and analyze various phytosterol-containing products for the presence of POPs and ultimately design or modify phytosterols in such a way that prevents the generation of POPs and yet maintains their pharmacological activity. The main approaches for the analysis of POPs include the use of mass spectrometry (MS) linked to a suitable separation technique, notably gas chromatography (GC). However, liquid chromatography (LC)-MS has the potential to simplify the analysis due to the elimination of any derivatization step, usually required for GC-MS. To reduce the transformation of phytosterols to their oxidized counterparts, formulation strategies can theoretically be adopted, including the use of microemulsions, microcapsules, micelles, nanoparticles, and liposomes. In addition, co-formulation with antioxidants, such as tocopherols, may prove useful in substantially preventing POP generation. The main objectives of this review article are to evaluate the various analytical strategies that have been adopted for analyzing them. In addition, formulation approaches that can prevent the generation of these oxidation products are proposed.

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“…The most widely used analytical methods to measure phytosterols in food products commonly consist of their alkaline saponification using potassium hydroxide or sodium hydroxide at concentrations ranging from 1 to 6 mol/L [29,30]. This step is followed by an organic solvent extraction using hexane, heptane, toluene, or petroleum ether [23,[29][30][31][32]. The selection of the organic solvent is a crucial step influenced by several factors, such as the affinity with the target compounds, the availability, the safety, and its hydrophilicity [29].…”

Section: Phytosterols As Natural Source or Added In Foodsmentioning

confidence: 99%

“…Organic solvent extraction is then followed by derivatization into trimethylsilyl ether derivatives followed by separation and quantification by gas chromatography (GC) [30]. Both GC with flame ionization detection (GC-FID) and GC-mass spectrometry (GC-MS) have been widely used [31].…”

Section: Phytosterols As Natural Source or Added In Foodsmentioning

confidence: 99%

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

Tolve

Cela

Condelli

et al. 2020

Foods

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Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols' mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.

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Development and validation of methodologies for the quantification of phytosterols and phytosterol oxidation products in cooked and baked food products

Cited by 27 publications

References 49 publications

Phytosterol Composition of Arachis hypogaea Seeds from Different Maturity Classes

Phytosterol Composition of Arachis hypogaea Seeds from Different Maturity Classes

Analytical Strategies to Analyze the Oxidation Products of Phytosterols, and Formulation-Based Approaches to Reduce Their Generation

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

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