Chromatographic analysis of plant sterols in foods and vegetable oils

Abidi, S. L.

doi:10.1016/s0021-9673(01)00946-3

Cited by 255 publications

(206 citation statements)

References 101 publications

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“…The total sterol contents in wild pistachio and wild almond seed oils were 2164.5 mg kg -1 and 2084.5 mg kg -1 oil, respectively. These values were higher than those determind by Miraliakbari and Shahidi (2008) and Abidi (2001) for the solventextracted oils of almonds, Brazil nuts, hazelnuts, pecans, pine nuts, pistachios and walnuts (800 to 1600 mg Kg -1 oil).…”

contrasting

confidence: 58%

Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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RESUMEN Composición química de aceites de almendras (Prunus scoparia) y pistachos silvestres (Pistacia atlantica)El objetivo de este estudio fue determinar la composición en ácidos grasos, esteroles, triglicéridos, así como tocoferoles, fenoles totales y pigmentos de aceites de almendras y pistachos silvestres prensados en frío. Triglicéridos (TAG), tocoferoles y pigmentos se analizaron mediante HPLC, los áci-dos grasos y esteroles mediante cromatografía de gases, y los fenoles totales espectrofotométricamente. Los principales ácidos grasos de ambas especies fueron los ácidos oleico, linoleico y palmítico. Las especies de TAG predominantes son SLL + OLP (21,83%) en el pistacho silvestre y OOO (47,27%) en almendras silvestre. Feofitina a es un pigmento importante en los aceites de pistacho silvestre. No se detectó pigmentos en los aceites de almendras silvestres. Los fenoles totales fueron 57,6 mg kg -1 y 45,3 mg kg -1 en los aceites de pistacho silvestre y de almendra silvestre respectivamente. PALABRAS CLAVE: Aceite de almendra Silvestre -Aceite de pistachio -Aceite prensado en frío -Ácidos grasosEsteroles -Fenoles Totales -Triacilgliceroles -Tocoferoles. SUMMARY Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)The aim of this study was to determine the fatty acids, sterols and triacylglycerol compositions as well as the amount of tocopherols, total phenols and pigments wild almond and cold pressed wild pistachio oils. Triacylglycerols, tocopherols and pigments were analyzed with HPLC, fatty acids and sterols with gas chromatography, and total phenols photometrically. The main fatty acids in both samples were oleic, linoleic and palmitic acids. The most predominant TAG species are SLL + PLO (21.83%) in wild pistachio oil and OOO (47.27%) in wild almond oil. Pheophytin a was the major pigment in wild pistachio oil. There were no pigments detected in wild almond oil. Total phenols were 57.6 mg kg -1 oil for wild pistachio and 45.3 mg kg -1 oil for wild almond oil. KEY-WORDS: Cold pressed oil -Fatty acid -SterolTocopherol -Total phenol -Triacylglycerol --Wild almond oil -Wild pistachio oil.

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contrasting

confidence: 58%

Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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“…2a and b. These figures present classical plots of pc 1 versus pc 2 (Fig. 2a) and pc 1 versus pc 3 (Fig.…”

Section: Principal Components Analysismentioning

confidence: 88%

“…Clinical studies have demonstrated that dietary intake of phytosterols as a part of the normal diet, or as a supplement, may help reducing blood cholesterol levels through the inhibition of its absorption from the small intestine [1,2]. Additionally, it has been suggested that sterols have antiinflammatory, antibacterial, antifungal, antiulcerative, antitumural activities [3] and antioxidant activity [4].…”

Section: Introductionmentioning

confidence: 99%

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Alves

Cunha

Amaral

et al. 2005

Analytica Chimica Acta

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The sterol compositions (GLC/FID/capillary column) of monovarietal olive oils (51 samples) from the most important cultivars of northeastern Portugal (Cvs. Cobrançosa, Madural and Verdeal Transmontana) and 27 commercial samples of olive oils with protected denomination of origin (PDO) from the same region and cultivars were evaluated.␤-sitosterol, 5 -avenasterol and campesterol were the most representative sterols. Cholesterol, stigmasterol, clerosterol and 7 -stigmastenol were also found in all samples. All studied samples respected EC Regulation N. 2568, and in all cases total sterols were remarkably higher than the minimum limit set by legislation, ranging from 2003 to 2682 mg/kg.Results were analysed with the help of several statistical techniques, including reduction of dimensionality by principal component analysis with cross-validation of the number of components, followed by the use of canonical variate predictive biplots for model development and canonical variate interpolative biplots for approximate classification of monovarietal and PDO olive oils. These biplots proved to be a very interesting solution in the present case study, overcoming the problems of interpretation and classification that arise whenever different multivariate analyses are coupled together.

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“…An excellent and comprehensive review of the chromatographic methods used in sterol determination has been carried out by Abidi [57]. In the present review, different steps of the analysis will be discussed.…”

Section: Methodsmentioning

confidence: 99%

Analysis of phytosterols in foods

Lagarda

García‐Llatas

Farré

2006

Journal of Pharmaceutical and Biomedical Analysis

279

208

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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.

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Chromatographic analysis of plant sterols in foods and vegetable oils

Cited by 255 publications

References 101 publications

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

Analysis of phytosterols in foods

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