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RESEARCH PRODUCT
Stability of Plant Sterols in Ingredients Used in Functional Foods
Luis Manuel Sanchez-silesM. Carmen VidalGuadalupe Garcia-llatasReyes BarberáMarina González-larenaMaría Jesús Lagardasubject
Chromatography GasChromatographyChemistryPhytosterolReproducibility of ResultsGeneral ChemistryPlantsMass spectrometrySterollaw.inventionSterolsIngredientFunctional FoodLimit of DetectionlawFlame ionization detectorGas chromatographyGas chromatography–mass spectrometryGeneral Agricultural and Biological SciencesOxidation-ReductionPlant sterolsdescription
The content of plant sterol (PS) and their oxidation products (POPs) in eight ingredients used to enrich functional foods was studied. A gas chromatographic (GC) technique with mass-spectrometric detection was used for identification, while GC with a flame ionization detector (GC-FID) was used for quantification. β-Sitosterol was the most abundant phytosterol, and the main POPs found were derived from this compound (7α/β-hydroxysitosterol, 7-ketositosterol, and sitostanetriol). The total amount of POPs found in the ingredients ranged from 29.03 to 110.02 μg/100 g PS. The β-sitosterol oxidation rates ranged from 10 to 50 μg β-sitosterol oxides/100 g of β-sitosterol. In view of this low rate of oxidation in the ingredients tested, it can be concluded that the PS remain stable in these ingredients. Significant correlations (p0.01) were found between total oxysitosterols versus β-sitosterol contents (R(2) = 86.5%) and between total POPs and total PS (R(2) = 81.6%).
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-03-15 | Journal of Agricultural and Food Chemistry |