Sterinzusammensetzung und Steringehalt in 41 verschiedenen pflanzlichen und tierischen Fetten

Homberg, Elfriede; Bielefeld, Birgitta

doi:10.1002/lipi.19890910106

Cited by 8 publications

(13 citation statements)

References 8 publications

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“…The total sterol content of the soybean oil samples analyzed ranged between 267.1 and 326.6 mg/100 g of oil. Those results are in accord with the literature (6,17,18,20). The distribution of the different phytosterols differed between the esterified and free sterol fraction.…”

Section: Respectivelysupporting

confidence: 93%

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Analysis of free and esterified sterols in vegetable oils

Verleyen¹,

Forcades²,

Verhé³

et al. 2002

J Americ Oil Chem Soc

181

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sterols were separated by silica gel column chromatography upon elution with n-hexane/ethyl acetate (90:10 vol/vol) followed by n-hexane/diethyl ether/ethanol (25:25:50 by vol). Both fractions were saponified separately and the phytosterol content was quantified by GC. The analytical method for the analysis of esterified and free sterols had a relative standard deviation of 1.16% and an accuracy of 93.6-94.1%, which was comparable to the reference method for the total sterol analysis. A large variation in the content and distribution of the sterol fraction between different vegetable oils can be observed. Corn and rapeseed oils were very rich in phytosterols, which mainly occurred as steryl esters (56-60%), whereas the majority of the other vegetable oils (soybean, sunflower, palm oil, etc.) contained a much lower esterified sterol content (25-40%). No difference in the relative proportion of the individual sterols among crude and refined vegetable oils was observed.In vegetable oils, plant sterols mainly occur as free sterols or steryl esters of FA. The biosynthesis, biological function, and nutritional importance of phytosterols has recently been reviewed (1). The conventional method for sterol analysis involves a saponification of the TAG followed by an extraction of the unsaponifiable fraction with an organic solvent in order to determine the total sterol content (1). However, important information on the phytosterol fraction is lost through saponification. The steryl ester fraction is a complex mixture consisting of a variety of phytosterols esterified to various FA. The distribution of FA esterified to sterols differed considerably from the FA in the TAG of the vegetable oil. All steryl esters contained significantly higher levels of unsaturated FA compared to the corresponding TAG composition of the oil (2,3).Only a few literature reports are available on the combined quantification of free and esterified sterols. Methods reported so far have separated esterified and free sterols by either silica gel column chromatography, preparative TLC, or normalphase solid-phase extraction followed by saponification and GC quantification of both fractions (2-7). The esterified/free sterol content has been published for some vegetable oils (8).Some analytical methods have reported the quantification of steryl esters without saponification of the TAG. Steryl esters, sometimes in combination with free sterols, were isolated from TAG by TLC or normal-phase LC and quantified by GC or HPLC (3,(9)(10)(11)(12)(13). This direct analysis of the steryl ester fraction always resulted in an incomplete separation of the different steryl esters.In summary, few analytical reports deal with a separation of the esterified/free sterol fraction, and quantitative data on the free and esterified sterol content in vegetable oils are scarce. This study reports on the optimization and evaluation of an analytical method to determine the level of free and esterified sterols in vegetable oils followed by a quantification of the free and esterifie...

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Section: Respectivelysupporting

confidence: 93%

“…The highest phytosterol content was detected in corn and rapeseed oils, with a total phytosterol content ranging between 770 and 920 mg/100 g. The reported phytosterol distribution is in good accord with literature data (2,3,7,17,19,20).…”

Section: Respectivelysupporting

confidence: 86%

Analysis of free and esterified sterols in vegetable oils

Verleyen¹,

Forcades²,

Verhé³

et al. 2002

J Americ Oil Chem Soc

181

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“…The total level given by the AOCS [17] is about 5800 mg/kg, while Crews et al found phytosterols in the range between 2580 and 11,250 mg/kg, with an average of 5710 mg/kg [7]. These values are in good agreement with an older publication [18]. Comparable to most of the other edible vegetable oils, b-sitosterol is the main phytosterol found in grape seed oil in the range from 67 to 70%.…”

Section: Phytosterol Compositionsupporting

confidence: 66%

Virgin grape seed oil: Is it really a nutritional highlight?

Matthäus

2008

Euro J Lipid Sci & Tech

113

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In comparison to refined grape seed oil which is neutral in taste and smell, the virgin oil is characterized by a pleasant vinous and fruity aroma, which also reminds of raisins if high‐quality raw material is used for the production. Difficulties arise from the susceptibility of the raw material to microbial and enzymatic deterioration as a result of the high moisture content after pressing the juices from the grapes. Grape seed oil has a high content (70%) of linoleic acid, whereas the total part of unsaturated fatty acids amounts to about 90%. In comparison to other edible oils, the oil contains, in addition to tocopherols, antioxidant‐effective tocotrienols. During the oil pressing process, only a small amount of phenolic compounds is transferred into the oil (0.01 mg/g), while most of these nutritionally interesting components remain in the press cake. Here, the content of phenolic compounds is about 2000 times higher. During storage of virgin grape seed oil, the pleasant sensory attributes change, and more and more degradation products like ethyl acetate, acetic acid or ethanol are detectable. Parts of the seed material, which come into the oil during pressing, result in a faster impairment of the oil.

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“…A dietary plant sterol data base was formed combining analyzed data on the experimental fats and oils used in the diets of this study (van de Bovenkamp, unpublished) as well as analyzed data on fats used in Finland (Wester, unpublished) and data from other sources (Weichrauch and Gardner, 1978;Slover et al, 1980;Jonker et al, 1985;Souci et al, 1986;Homberg and Bielefeld, 1989;Edelman, 1993). About 300 foods in the national food composition database have a value for b-sitosterol, campesterol, and stigmasterol.…”

Section: Food Composition Datamentioning

confidence: 99%