Sterol composition of 19 vegetable oils

Itoh, Toshihiro; Tamura, Toshitake; Matsumoto, Tarô

doi:10.1007/bf02633564

Cited by 287 publications

(102 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The high cholesterol content in tomato seed oil gives rise to problems in analytical interpretation when controlling the purity of vegetable as well as animal fats. Moreover, the results of the present study confirmed the wide distribution of 24-methylenecholesterol in vegetable oils, which initially was believed to be widely distributed in marine organisms (37,38). The sterol fraction from tomato seed oil consists mainly of A^-sterols with small proportions of A^-sterols as in most vegetable oils (38).…”

Section: Resultssupporting

confidence: 82%

Characteristics and composition of tomato seed oil

Lazos¹,

Tsaknis²,

Lalas³

1998

Grasas y Aceites

View full text Add to dashboard Cite

RESUMEN Características y composición del aceite de semilla de tomateSe separaron semillas de tomate de la pulpa seca y posteriormente se trituraron y extrajeron con éter de petróleo en caliente. El aceite extraído se desgomó, neutralizó y decoloró, y luego se determinaron las características físicas y químicas de los aceites crudos y purificados. La purificación produjo una disminución en la acidez, color, insapon'rficables, E Í5n 232 y estabilidad oxidativa y un aumento en el punto de humo y EÍcm 270. Las propiedades físico-químicas no se afectaron por la purificación. Se encontró que el aceite de semilla de tomate contenía altos niveles de linoleico (54%), seguido por oleico (22%), mientras que los ácidos grasos saturados mayoritarios fueron el palmítico (14%) y el esteárico (6%). La purificación produjo también un aumento en el C 18:2 trans, mientras que el perfil de ácidos grasos del aceite permaneció inalterado. Se detectaron a-y Ô-tocoferóles a niveles de 202 y 1059 mg/kg; la purificación redujo el contenido en tocoferol a 161 y 898 mg/kg, respectivamente. El p-sitosterol fue el componente predominante de la fracción esterólica del aceite de semilla de tomate. Se detectó un alto porcentaje de colesterol (16%). Otros esteróles encontrados en porcentajes más elevados del 1.5% fueron el campesterol, estigmasterol y A^-avenasterol. Además, se encontraron como componentes minoritarios 24-metilenecolesterol, brasicasterol, A''-campesterol, clerosterol, ùJ^^-estigmastadienol, A'^-estigmastanol, A^-avenasterol y eritrodiol. El perfil de esteróles no se afectó por la purificación. PALABRAS-CLAVE: Aceite de semilla de tomate-Acido gra- SUMMARY Characteristics and composition of tomato seed oilTomato seeds were separated from dried pomace, and seeds were ground and extracted with hot petroleum ether. The extracted oil was degummed, neutralised and bleached, and then the physical and chemical characteristics of crude and purified oils were determined. Purification led to a decrease in acidity, colour, unsaponifiables, E]cm 232 and oxidative stability, and to an increase in smoke point and E]cm 270. The fundamental physicochemical properties of the oil were not affected by purification. Tomato seed oil was found to contain high levels of linoleic (54%), followed by oleic (22%), while the dominant saturated acids were palmitic (14%) and stearic (6%). Purification led to an increase in C18:2frans, while the fatty acid profile of the oil remained unchanged, a-and ô-tocopherols were detected at levels of 202 and 1059 mg/kg; purification reduced tocopherol content to 161 and 898 mg/kg, respectively (3-sitosterol was found as the most predominant component of the sterolic fraction from tomato seed oil. A large percentage (16%) of cholesterol was detected. Other sterols found in percentages higher than 1.5% were campesterol, stigmasterol and A^-avenasterol. In addition, trace to minor amounts of 24-methylenecholesterol, brassicasterol, A^-campesterol, clerosterol, A'',^'^-stigmastadienol, A^-stigmastanol, A'^-avenasterol and...

show abstract

Section: Resultssupporting

confidence: 82%

Characteristics and composition of tomato seed oil

Lazos¹,

Tsaknis²,

Lalas³

1998

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…The sterol content in the sunflower, soybean or rapeseed oils added is shown in Table 2. It corresponds well with the data by ITOH et al (1973). The percentage shares of respective sterols in model samples are shown in Table 3.…”

Section: Resultssupporting

confidence: 88%

“…However, this fraction contains a wide spectrum of other compounds in addition to sterols, such as higher hydrocarbons, aliphatic alcohols, tocoferols, triterpenebased alcohols, and waxes (EISNER et al 1963(EISNER et al , 1965(EISNER et al , 1966 These compounds may interfere with the following analysis of the sterol fraction using capillary GC and a variety of methods is used for their removal. One of the most frequently used is fractionation using a preparative thin layer chromatography (TLC) (AMATI 1971;ITOH 1973;FREGA 1992;JIMENÉZ & GONZÁLEZ 1996). This method, however, although frequently criticized for its time con-sumption and laborious work, continues to be the official method adopted in the above-mentioned Regulation of the Commission Regulation No.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Detection of olive oils authenticity by determination of their sterol content using LC/GC

Bohačenko¹,

Kopicová²

2001

Czech J. Food Sci.

View full text Add to dashboard Cite

The content of selected sterols as declared in the EU Commission Regulation was used to prove the authenticity of olive oils. A modified method using the preparative LC with silica gel packed column and gradient elution with three mixtures of hexane and diethyl ether was used to separate undesirable interfering compounds in the unsaponifiable fraction before the determination of sterols using GC. Model experiments based on the determination of ∆-7-stigmastenol and campesterol (addition of sunflower and soybean oils), or brassicasterol (addition of rapeseed oil) were used to verify that this method is capable of identifying adulteration of olive oils by additions of sunflower, soybean or rapeseed oils. An elevated content of these marker sterols, in comparison with their permitted contents, enables the identification of an addition of 5-10% of the above oils to the olive oil. This method was also used to evaluate the authenticity of five samples of olive oils from the SIAL exhibition (Paris) and ten samples of virgin olive oils obtained on the Prague markets. It was revealed that none of the samples showed the signs of adulteration.

show abstract

“…It was found that the sterols detected by GLC are confirmed by GC -MS to be campsterol, stigmasterol, B-sitosterol and 7-stigmasterol as shown from the m/ e fragments (table III). The fragments from 7-stigmasterol of halophyte, major sterol, found to be similar to those reported by Itoh et al (16). The presence of 7- stigmasterol as major constituent of halophyte sterols is peculiar and is unlike other plants which has Bsltosterol as a major component.…”

Section: Resultssupporting

confidence: 87%

Glyceride structure and sterol composition of SOS-7 halophyte oil

El-Shami

1991

Grasas y Aceites

View full text Add to dashboard Cite

Sterol composition of 19 vegetable oils

Cited by 287 publications

References 16 publications

Characteristics and composition of tomato seed oil

Characteristics and composition of tomato seed oil

Detection of olive oils authenticity by determination of their sterol content using LC/GC

Glyceride structure and sterol composition of SOS-7 halophyte oil

Contact Info

Product

Resources

About