Phytosterol,Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds,Grains, and Legumes |
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| Authors: | E Ryan K Galvin T P O’Connor A R Maguire N M O’Brien |
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| Institution: | (1) Department of Food and Nutritional Sciences, University College, Cork, Ireland;(2) Department of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College, Cork, Ireland |
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| Abstract: | The unsaponifiable lipid fraction of plant-based foods is a potential source of bioactive components such as phytosterols,
squalene, and tocopherols. The objective of the present study was to determine the levels of phytosterols, and squalene, as
well as tocopherols (α and β + γ) in selected grains, seeds, and legumes. The method comprised acid hydrolysis and lipid extraction
followed by alkaline saponification, prior to analysis by HPLC. In addition, the fatty acid profile of the foods was determined
via total lipid extraction, fatty acid derivitisation and GC analysis. In general, β-sitosterol was the most prevalent phytosterol,
ranging in concentration from 24.9 mg/100 g in pumpkin seed to 191.4 mg/100 g in peas. Squalene identified in all foods examined
in this study, was particularly abundant in pumpkin seed (89.0 mg/100 g). The sum of α- and β+ γ-tocopherols ranged from 0.1 mg/100 g
in rye to 15.9 mg/100 g in pumpkin seeds. Total oil content ranged from 0.9% (w/w) in butter beans to 42.3% (w/w) in pumpkin seed and the type of fat, in all foods examined, was predominantly unsaturated. In conclusion, seeds, grains,
and legumes are a rich natural source of phytosterols. Additionally, they contain noticeable amounts of squalene and tocopherols,
and in general, their fatty acid profile is favorable. |
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| Keywords: | Phytosterols Squalene Tocopherols Seeds Legumes Cereals |
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