caa a22 4500 463249100 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s11130-007-0046-8 doi (NATIONALLICENCE)springer-10.1007/s11130-007-0046-8 Phytosterol, Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds, Grains, and Legumes [Elektronische Daten] [E. Ryan, K. Galvin, T. O'Connor, A. Maguire, N. O'Brien] 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 24.9mg/100g in pumpkin seed to 191.4mg/100g in peas. Squalene identified in all foods examined in this study, was particularly abundant in pumpkin seed (89.0mg/100g). The sum of α- and β+ γ-tocopherols ranged from 0.1mg/100g in rye to 15.9mg/100g 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. Springer Science+Business Media, Inc., 2007 Phytosterols nationallicence Squalene nationallicence Tocopherols nationallicence Seeds nationallicence Legumes nationallicence Cereals nationallicence Ryan E. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut Galvin K. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut O'Connor T. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut Maguire A. Department of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College, Cork, Ireland aut O'Brien N. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 85-91 0921-9668 62:3<85 2007 62 11130 https://doi.org/10.1007/s11130-007-0046-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0046-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ryan E. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut NATIONALLICENCE 700 1- Galvin K. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut NATIONALLICENCE 700 1- O'Connor T. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut NATIONALLICENCE 700 1- Maguire A. Department of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College, Cork, Ireland aut NATIONALLICENCE 700 1- O'Brien N. Department of Food and Nutritional Sciences, University College, Cork, Ireland aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 85-91 0921-9668 62:3<85 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer