6533b828fe1ef96bd1287900

RESEARCH PRODUCT

Analysis of phytosterols in foods

Rosaura FarréGuadalupe Garcia-llatasMaría Jesús Lagarda

subject

ChromatographyChemistryPhytosterolClinical BiochemistryExtraction (chemistry)PhytosterolsPharmaceutical SciencePlant sterolFood AnalysisAnalytical ChemistryAlimentacióEatingDrug DiscoveryAnimalsHumansGas chromatographyFood scienceFood AnalysisSpectroscopySaponification

description

Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.

yearjournalcountryeditionlanguage
2006-01-01Journal of Pharmaceutical and Biomedical Analysis
https://doi.org/10.1016/j.jpba.2006.02.052