title: The content and composition of sterols and sterol esters in low erucic acid rapeseed (Brassica napus).
abstract: The low temperature crystallization technique for the enrichment of "minor" components, such as sterols and sterol esters, from vegetable oils was applied to low erucic acid rapeseed oils. The recovery of free sterols and sterol esters was estimated by use of(14)C-cholesterol and(14)C-cholesterol oleate. 80% of the free sterols and 45% of the sterol esters were recovered in the liquid fraction, while in two studies total recoveries were 95% and 99%, respectively. This technique showed some selectivity toward the sterol bound fatty acids when compared to direct preparative thin layer chromatography (TLC) of the crude oil. Gas liquid chromatography (GLC) analysis of the free and esterified sterols as TMS-derivatives showed very little selectivity in the enrichment procedure. The fatty acid patterns of the sterol esters demonstrated, however, a preference in the liquid fraction for those sterol esters which have a high linoleic and linolenic acid content. The content of free sterols was 0.3-0.4% and that of sterol esters 0.7-1.2% of the rapeseed oils in both winter and summer types of low erucic acid rapeseed (Brassica napus) when the lipid classes were isolated by direct preparative TLC of the oils. The free sterols in the seven cultivars or breeding lines analyzed were composed of 44-55% sitosterol, 27-36% campesterol, 17-21% brassicasterol, and a trace of cholesterol. The esterified sterols were 47-57% sitosterol, 36-44% campesterol, 6-9% brassicasterol, and traces of cholesterol and Δ5-avenasterol. The fatty acid patterns of these esters were characterized by ca. 30% oleic acid and ca. 50% linoleic acid, whereas these acids constitute 60% and 20%, respectively, of the total fatty acids in the oil. Little or no variation in sterol and sterol ester patterns with locality within Sweden was observed for the one cultivar of summer rapeseed investigated by the low temperature crystallization technique.
authors: Department of Food Hygiene, Swedish University of Agricultural Sciences, Roslagsvägen 101, S-104 05, Stockholm, Sweden.
authors: A
authors: A
authors: Johansson
authors: Department of Food Hygiene, Swedish University of Agricultural Sciences, Roslagsvägen 101, S-104 05, Stockholm, Sweden.
authors: L Å
authors: LÅ
authors: Appelqvist