Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS

Wang, Mengmeng; Zhang, Liuquan; Wu, Xiaodan; Zhao, Yajing; Wu, Lipeng; Lu, Baiyi

doi:10.1016/j.lwt.2018.10.077

Cited by 29 publications

(9 citation statements)

References 35 publications

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“…The base peak at m/z 357 was attributed to the most frequently represented fragment in ∆ 7 guishable by means of MS, as their molecular ion and fragmentation showed the type of isomer (α, β, γ, δ) and the type of side chain (saturated; mono, di, or tri unsaturated): the three most abundant peaks correspond to molecular ion [M] + , an ion derived from the loss of the side chain, and an ion originated from the cleavage of the side chain accomplished by the loss of methylacetylene fragment. Based on MS data, we identified the 7,8-dimethyl (γ isomer) tocopherol [30][31][32]. The total content of 4-desmethylsterols is consistent with data found by Wang et al [31] in pistachio nuts coming from Chinese markets and by Lucarini et al [33] in raw pistachio kernels coming from the PDO Bronte's area (Sicily, Italy).…”

Section: Resultssupporting

confidence: 88%

“…Based on MS data, we identified the 7,8-dimethyl (γ isomer) tocopherol [30][31][32]. The total content of 4-desmethylsterols is consistent with data found by Wang et al [31] in pistachio nuts coming from Chinese markets and by Lucarini et al [33] in raw pistachio kernels coming from the PDO Bronte's area (Sicily, Italy). Lower values of sterol amount in pistachio oils were reported by Yahyavi et al [27] in samples collected from different parts of East Azarbaijan (Iran).…”

Section: Resultssupporting

confidence: 88%

“…(2.9 ± 0.7 mg/100 g oil)) [31], while 24-methylenecycloartanol levels (9.5-11.1 mg/100 g oil) were lower than values reported by the same authors (21.8 ± 6.4 mg/100 g). γtocopherol has been reported to be the most abundant tocol in Pistacia vera kernel oil, accounting for 85-93% of total tocols [27].…”

Section: Resultscontrasting

confidence: 59%

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Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

Foligni

Mannozzi

Ismaiel

et al. 2022

Foods

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Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of reactive species (RS). However, RS could also promote the onset and the progress of food lipid oxidation, which may limit the quality and acceptability of the final products. The aim of this work was to assess the oxidation degree of pistachio kernels after treatment in a surface dielectric barrier discharge (SDBD). Two different operative conditions for CAP generation were investigated, resulting in the production of high (800 ppm) or low (300 ppm) concentrations of ozone. Limited amounts of hydroperoxides (3.00–4.22 mEq O2/kg), thiobarbituric acid reactive substances (TBARS, 0.072–0.600 mg TEP/g oil), and phytosterol oxidation products (POPs, 14.43–17.20 μg/g) were observed in lipids of both control and plasma processed pistachios. Plasma treatments did not significantly affect the total fatty acid composition and the amounts of identified unsaponifiable matter constituents (4-desmethylsterols, 4,4-dimethylsterols, 4-methylsterols), except for an unexpected significant increase of γ-tocopherol content in extracted oils. These findings contribute to gaining further knowledge for the scale-up of CAP technology to industrial processing.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 88%

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Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

Foligni

Mannozzi

Ismaiel

et al. 2022

Foods

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“…Во всех орехах преобладал β-ситостерол, в зависимости от количества которого получился ряд: грецкий орех <миндаль <фундук <кешью. Это подтверждает данные других исследователей о преобладании β-ситостерола в составе липидов орехов, хотя его доля по данным [24] составляет 87,1%. На втором месте по количественному содержанию находился кампестерол, хотя в миндале его количество было незначительно больше, чем стигмастерола.…”

Section: таблицаunclassified

“…Их количество в орехах составляет, в мг/100 г сухого вещества, от 15,9 для каштанов до 255,2 для фисташек, причем более половины в свободной форме. В большинстве орехов β-ситостерин является основным фитостеролом, составляя 62,4-87,1% [23,24].…”

Section: Introductionunclassified

Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke

Нилова

Малютенкова

2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews

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Guidelines for extraction and quantitative analysis of phytosterols and oxidation products

Yang

Zhao

Liu

et al. 2023

eFood

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Phytosterols (PS) are widely distributed in the plant source foods, and research on their health benefits has become increasingly active. This article briefly outlines the main extraction processes of PS and instrumental analysis methods of PS in detail. The PS isolation technique depends on the nature of the matrix and the form of the PS (free, esterified, and glycosylated). Conventional extraction technologies for PS commonly used in practice were Soxhlet extraction and maceration method. Due to their inherent molecular structure, PS exhibits poor stability to heat, light, oxygen, pH, and metal ions. It is of great significance to find a reliable analytical technique to extract PS and oxidation products from food substances and an accurate detection method of PS in different foods due to the instability of plant sterol and the interference of complex plant‐based matrices. Generally, it is common to use GC–MS to determine the composition of total PS and their oxidation products, which requires standard monomer PS. It is desirable to use LC–MS to determine free PS in liquid samples. These methodologies could be meaningful in the quality assessment, health function evaluation, and applications and limitations of plant‐sourced foods.

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Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS

Cited by 29 publications

References 35 publications

Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke

Guidelines for extraction and quantitative analysis of phytosterols and oxidation products

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