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Sterols and Oxidized Sterols in Feed Ingredients Obtained from Chemical and Physical Refining Processes of Fats and Oils
Author(s) -
Ubhayasekera Sarojini J. K. A.,
Dutta Paresh C.
Publication year - 2009
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-009-1388-1
Subject(s) - sterol , refining (metallurgy) , chemistry , composition (language) , chromatography , food science , biochemistry , cholesterol , linguistics , philosophy
Abstract The by‐products obtained from conventional chemical and physical refining processes for edible fats and oils are important sources of valuable fatty components such as sterols, tocopherols, fatty acids, etc., and are also used as ingredients in animal feed formulations. Reports on sterol composition and content are limited, and the levels of oxidized sterols in these valuable by‐products are unknown. This study analyzed by‐product fractions from European refineries intended for use as ingredients in animal feeds for their content and composition of sterols and sterol oxidation products. The complex mixtures of sterol oxidation products were separated and quantified by multidimensional capillary columns, a medium polar DB‐17MS and an apolar DB‐5MS, in GC and GC–MS. Sterol content ranged from 0.l to 3.4 and 0.03 to 5.0 g/100 g in the by‐product fractions collected from chemical and physical refining processes, respectively, while the corresponding ranges for sterol oxidation products were 0.02–17 and 0.02–1.5 mg/100 g.