Plant Sterols in Soybean Hulls

Ibrahim, N. S.; Puri, Ravi K.; Kapila, Shubhender; Unklesbay, Nan

doi:10.1111/j.1365-2621.1990.tb06074.x

Cited by 16 publications

(7 citation statements)

References 14 publications

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“…A Varian Model 3400 GC instrument equipped with a built-in flame-ionization detector was used in the simultaneous separation and quantitation of phytosterol components (18). Literature methods (19)(20)(21) were modified for sample preparation and derivatization. An aliquot sample of the crude oil (0.1 g) was stirred overnight with 1 N ethanolic potassium hydroxide (20 mL).…”

Section: Methodsmentioning

confidence: 99%

Effect of genetic modification on the distribution of minor constituents in canola oil

Abidi

List

Rennick

1999

J Americ Oil Chem Soc

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Oil derived from different lines of genetically modified canola varieties was analyzed for phospholipids, tocopherols, and phytosterols by various chromatographic techniques. As observed previously in genetically modified soybean oils, there was a decrease in the content and composition of phosphatidic acid in three of the modified canola oils derived from the 12 varieties investigated. Normal-phase high-performance liquid chromatographic (HPLC) analyses showed small variations in the phospholipid content of major classes, despite few differences in their composition. Reversed-phase HPLC data indicated that the molecular species distribution of phosphatidylethanolamine was significantly altered by genetic modification when compared to phosphatidylcholine. Impact of oilseed modification on the tocopherol content was variable, with greater variation in the concentration of α-and γ-tocopherols than δ-tocopherol. Phytosterol composition was markedly affected by genetic modification. Brassicasterol, campesterol, and β-sitosterol levels were consistently lowered in one genotype, whereas increased brassicasterol content was observed in the other variety. In general, genetic modification of canola seeds led to changes in the distribution of phospholipids, tocopherols, and phytosterols.

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Section: Methodsmentioning

confidence: 99%

Effect of genetic modification on the distribution of minor constituents in canola oil

Abidi

List

Rennick

1999

J Americ Oil Chem Soc

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“…Sterol composition was determined by the method described elsewhere (21), with a slight modification. Sample size was 100 mg of crude olive oil, and derivatization was carried out with bis(trimethylsilyltrifluoroacetamide) (Regis Chemical C~ Morton Grove, IL).…”

Section: Methodsmentioning

confidence: 99%

Effect of saline irrigation water on olive oil composition

El-Agaimy

Neff

El-Sayed³

et al. 1994

J Americ Oil Chem Soc

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Virgin olive oils were obtained in Egypt from fruits of olive trees irrigated with waters of different salinity concentration (control, 1800, 3600 and 6000 ppm) during the 1992 season. The effect of water salinity on olive oil fatty acid, fatty acid location in triacylglycerol moiety, triacylglycerol, sterol and tocopherol composition was determined. Oleic acid slightly increased and linoleic decreased in the total fatty acid composition, as well as on glycerol carbon‐2 and‐1(3), with increased water salinity. Trioleoyl, stearoyldioleoyl and palmitoyldioleoyl glycerols are slightly increased with increased water salinity. Total tocopherol was 87.7 mg/kg in the control and increased to 147.0 mg/kg for water with 1800 ppm salinity. At higher salinity concentration, total tocopherol decreased to 107.2 and to 89.1 mg/kg for water salinities of 3600 and 6000 ppm, respectively. The same trend was observed for α, β and γ‐tocopherols. Campesterol and β‐sitosterol were increased with water salinity of 1800 ppm and decreased when water salinity increased further. Stigmasterol increased at water salinity of 3600 ppm and decreased sharply when the salinity was increased to 6000 ppm. These olive oil composition studies showed that although water salinity may have some compositional effects, there was no major adverse effect on fatty acid, triacylglycerol, triacylglycerol fatty acid location, sterol and tocopherol composition for oil from olives of trees grown with water with a salt composition of up to 6000 ppm.

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“…Such products have been developed to produce pork products with reduced calories and cholesterol and increased fiber and minerals for human consumption (Ibrahim et al, 1990a). Further, plant sterols which may have further cholesterol-lowering effects for humans, have been identified in soy hulls (Ibrahim et al, 1990b).…”

Section: Introductionmentioning

confidence: 99%

Effect of Moisture Content on Density, Heat Capacity and Conductivity of Restructured Pork/Soy Hull Mixtures

Muzilla

Unklesbay

et al. 1990

Journal of Food Science

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Sixteen restructured pork/soy hull mixtures were studied. Incorporation of unprocessed and processed and two particle sizes of hydrated soy hulls in the mixture resulted in moisture contents ranging from 74% to 85%. Standard laboratory procedures were used to measure density, heat capacity and thermal conductivity. Thermal diffusivity was calculated as a mathematical function of these three properties. Thermal diffusivity values were affected the most (1.14–2.01 × 10‐7 m2/sec) by moisture, followed by heat capacity (2.75–4.18 J/g°C), and thermal conductivity (4.80–5.72 x 10‐3W/cm°C). No significant changes in density occurred (1.02–1.06 g/cm3).

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Plant Sterols in Soybean Hulls

Cited by 16 publications

References 14 publications

Effect of genetic modification on the distribution of minor constituents in canola oil

Effect of genetic modification on the distribution of minor constituents in canola oil

Effect of saline irrigation water on olive oil composition

Effect of Moisture Content on Density, Heat Capacity and Conductivity of Restructured Pork/Soy Hull Mixtures

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