A single extraction and HPLC procedure for simultaneous analysis of phytosterols, tocopherols and lutein in soybeans

Slavin, Margaret; Yu, Liangli

doi:10.1016/j.foodchem.2012.06.043

Cited by 74 publications

(40 citation statements)

References 24 publications

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“…The samples were centrifuged (23,000 × g, 5 min, 4°C) and the supernatants were recovered and protected from the light. For phytosterols, the saponification and extraction were performed according to the method described by Slavin and Yu (2012). Saponins were extracted by the method of Estrada, Katselis, Laarveld, and Barl (2000).…”

Section: Sample Preparation For Chromatographic Analysismentioning

confidence: 99%

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Amaya-Cruz

Rodríguez-González

Pérez‐Ramírez

et al. 2015

Journal of Functional Foods

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Section: Sample Preparation For Chromatographic Analysismentioning

confidence: 99%

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Amaya-Cruz

Rodríguez-González

Pérez‐Ramírez

et al. 2015

Journal of Functional Foods

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“…Carretero & Fernández-Gutiérrez, 2009; Slavin & Yu, 2012). In these works, sample 96 treatment included saponification and extraction of the analytes, and separation was 97 performed using HPLC.…”

Section: Introduction 44mentioning

confidence: 99%

Determination of tocopherols and sitosterols in seeds and nuts by QuEChERS-liquid chromatography

et al. 2016

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“…식물 유에는 99.12-207.17 mg/100 g (0.991-2.072%)의 식물성스테롤을 함유하고 있다고 보고하였다 (Lagarda et al, 2006). 식품에서 식물성스테롤의 함량은 gas chromatography (GC) 혹은 high performance liquid chromatography (HPLC) 분석을 통하여 이루어지고 있다 (Lagarda et al, 2006;Warner and Mounts, 1990;Slavin and Yu, 2012). 이중에서 가장 보편적으로 이용하는 분석법은 flame ionization detector (FID)를 이용한 GC이다.…”

Section: Introductionunclassified

Effect of cooking methods on the phytosterol content in nine selected vegetables

Shin¹,

Park²,

Lee

2016

Korean Journal of Agricultural Science

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Phytosterol contents in nine vegetables such as paprika (red, yellow, and orange), kohlrabi, bamboo shoot, cherry tomato, cucumber, Chinese chive, and corn were analyzed by gas chromatography. Individual contents of β-sitosterol, campesterol, and stigmasterol in fresh and cooked vegetables (boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving) were determined and compared. Total phytosterol content of paprika, cucumber, Chinese chive and cherry tomato ranged from 23.19 to 46.51 mg/kg (0.002-0.005%) of fresh weight of raw vegetables. Total phytosterol content variation (%) was obtained as follows: [(the content of phytosterol after cooking) -(the content of phytosterol before cooking)] / (the content of phytosterol before cooking) × 100. Total phytosterol content was found to be high in raw kohlrabi at 138.99 mg/kg fw (0.01%), in corn at 302.86 mg/kg fw (0.03%), and in bamboo shoot at 443.15 mg/kg fw (0.04 %). Total phytosterol content variation (%) in orange paprika ranged from 27.5 to 267.3 while that in cherry tomato ranged from -11.0 to 337.5. Generally, high content variation of total phytosterol was found in stir-fried and deep-fried vegetables. Therefore, higher phytosterol levels were obtained from cooked vegetables than raw vegetables. We suggest that these data will be useful to investigate cooking methods for increased intake of phytosterols.

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A single extraction and HPLC procedure for simultaneous analysis of phytosterols, tocopherols and lutein in soybeans

Cited by 74 publications

References 24 publications

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Determination of tocopherols and sitosterols in seeds and nuts by QuEChERS-liquid chromatography

Effect of cooking methods on the phytosterol content in nine selected vegetables

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