Saturated Sterols (Stanols) in Unhydrogenated and Hydrogenated Edible Vegetable Oils and in Cereal Lipids*
✍ Scribed by Chandra Dutta, Paresh; Appelqvist, Lars-Åke
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 605 KB
- Volume
- 71
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The content of saturated sterols (stanols) was investigated in a small number of samples of hydrogenated fats and oils, and in the 'free' and 'bound' lipids of various samples of cereals. The sterols, after saponification of the total lipids, were analysed as trimethylsilyl derivatives by GC and identified by GC-MS. Among the hydrogenated fats and oils, coconut oil contained the largest amounts of sitostanol followed by soybean oil (c 80 and 20 g kg-' of total unsaponifiables, respectively). No sitostanol could be detected in hydrogenated palm oil under the present analytical conditions. Both 'free' and 'bound' lipids in various samples of wheat, except for wheat germ, contained c 70-120 g kg-' campestanol and 100-150 g kg-' sitostanol in total unsaponifiables. In lipids of oats and barley, no campestanol or sitostanol could be detected. Rye total lipids contained 60-90 g kg-' of campestanol and 100-150 g kg-' of sitostanol of total unsaponifiables in 'free ' and 'bound' lipids, respectively.