Effect of Deep‐Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition

Winkler, Jill K.; Warner, K.; Glynn, Macdara

doi:10.1007/s11746-007-1138-1

Cited by 28 publications

(19 citation statements)

References 23 publications

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“…22,41,43 By comparing these works with the present work, it can be noted that a similar behavior related to the relative quantities of each compound was found in the seeds oils, with β-sitosterol as the compound found in the highest abundance. Alternatively, comparing the concentrations found in passion fruit seed oil with the other seed oils, the concentrations found in passion seed oil were about twice as high than Zhejiang pecan oil and Sacha inchi oil and, about 1.5, 2 and 5 times lower than soybean, sunflower and corn oils, respectively.…”

Section: Analysis Of Passion Fruit Seed Oils From Different Speciessupporting

confidence: 73%

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Ultrasound-Assisted Saponification Coupled with Gas Chromatography-Flame Ionization Detection for the Determination of Phytosterols from Passion Fruit Seed Oil

Rotta

Silva

Maldaner

et al. 2017

J. Braz. Chem. Soc.

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An ultrasound-assisted saponification (UAS) method for the determination of phytosterols (campesterol, β-sitosterol and stigmasterol) in passion fruit seed oil, followed by gas chromatography with flame ionization detection, was developed and validated. Under the optimum conditions, good linearity with correlation coefficients higher than 0.99 was obtained for all analytes. The recoveries for the proposed approach were between 103 and 107%, the limits of quantification were between 70 and 180 μg kg -1 and the precision values expressed in terms of relative standard deviations (RSD) were lower than 19%. The developed method was successfully applied to the analysis of passion fruit seed oil samples from different species, including yellow passion fruit, sweet granadilla and sweet passion fruit. In all species of analyzed passion fruit seed oils, β-sitosterol was found with the highest abundance, ranging from 0.90 ± 0.02 to 1.60 ± 0.01 mg g -1 of oil, followed by stigmasterol (0.70 ± 0.01 to 1.40 ± 0.12 mg g -1 of oil) and campesterol (0.10 ± 0.01 to 0.30 ± 0.06 mg g -1 of oil). Furthermore, the developed method proved to be a time-saving and efficient analytical procedure for the determination of phytosterols in oil samples.Keywords: Passiflora species, campesterol, β-sitosterol, stigmasterol IntroductionPassiflora species are cultivated throughout the world in tropical areas.1-3 Passiflora edulis f. flavicarpa (yellow passion fruit), Passiflora alata (sweet passion fruit), Passiflora ligularis (sweet granadilla) and Passiflora edulis Sims (purple passion fruit) are species widely cultivated for their edible fruits. [4][5][6] Yellow passion fruit is the species most known and appreciated due to its organoleptic properties, such as an intense flavor and slight acidity. The pulp is destined for in natura consumption, but is predominantly used in juice production. 2,4 Furthermore, the pulp is known to be rich in bioactive compounds, such as carotenoids, phenolic compounds and vitamins A, C and D. 2,7 The large-scale production of passion fruit juice generates tons of by-products (peel and seeds) that are important raw materials in the food and cosmetic industries. 8 Recently, several studies have described that passion fruit peel is a source of fiber, predominantly pectin, which provides it with a range of potential applications as a stabilizer, emulsifier and as a thickening and gelling agent for the preparation of food products, e.g., functional beverages, mayonnaise and ice cream toppings. [8][9][10][11][12] In addition, it has been reported that passion fruit peel presents antioxidant activity and phenolic compounds. 5,13,14 Alternatively, passion fruit seeds are described as a rich source of lipids, proteins, minerals and fibers.14-16 Several studies have reported that passion fruit seeds contain about 30% oil, with linoleic, oleic and palmitic acids as the main fatty acids.14,15,17 Furthermore, as well as the peel, passion fruit seed oil has been described as a potential source of bioactive compounds, such as p...

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Section: Analysis Of Passion Fruit Seed Oils From Different Speciessupporting

confidence: 73%

“…The extraction time decrease can be associated to the cavitation effects promoted by the use of ultrasonic radiation during the saponification step. 41 …”

Section: Ultrasound-assisted Saponification (Uas)mentioning

confidence: 99%

Ultrasound-Assisted Saponification Coupled with Gas Chromatography-Flame Ionization Detection for the Determination of Phytosterols from Passion Fruit Seed Oil

Rotta

Silva

Maldaner

et al. 2017

J. Braz. Chem. Soc.

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“…Given that the nuts analyzed here had more phytosterols than oil-roasted cashews, it would seem likely that the dry-roasting heat treatment was less harsh on phytosterol content than traditional oil-roasting. Although phytosterols have been recognized for their ability to reduce cholesterol levels in the human body, the levels found in the cashews do not qualify for an FDA approved health claim (Winkler, Warner, & Glynn, 2007). Pairwise differences determined by Tukey's HSD Phospholipids (PL) play a structural role in all cell membranes, but also act as secondary messengers in regulation in plant growth and stress adaptation (Xue, Chen, & Mei, 2009).…”

Section: Lipid Analysismentioning

confidence: 99%

Nutrient Composition of Raw, Dry-Roasted, and Skin-On Cashew Nuts

Griffin

Dean

2017

JFR

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Cashew nuts are the second most popular tree nut in the US with sales growing at a rate of 7% per annum. The highest quality cashew nuts are traditionally whole, oil-roasted, and devoid of skins. The development of a technique to remove the caustic cashew nut shell liquid from cashews and leave the skins intact allows for the production of novel cashew products including skin-on or "wrapped" in addition to raw and dry roasted products. This study investigated the nutritional characteristics of these newer cashew products. These products were found to contain bioactive compounds including mono-and poly-unsaturated fatty acids, phytosterols, arginine, magnesium, tocopherols, and phenolic compounds. All the types of cashews exhibited higher levels of phytosterols than the amounts reported for other tree nuts. The skin-on cashews had higher levels of phenolic compounds compared to the other cashew varieties tested, indicating additional health benefits of consuming cashew nuts with skins.

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“…Studies cited by Piironen et al, (2000) indicated that the contents of phytosterols in raw soybean oil vary between 2,290 and 4,490 µg.g -1 and between 2,210 and 3,280 µg.g -1 in refined soybean oil. This type of oil showed lower loss of phytosterols in a continuous frying system compared with corn and sunflower oils (Winkler et al, 2007).…”

Section: Chemical Structure and Properties Of Phytosterolsmentioning

confidence: 77%