Premium
The Sterols of Seafood
Author(s) -
KRITCHEVSKY DAVID,
TEPPER SHIRLEY A.,
DITULLO NICHOLAS W.,
HOLMES WILLIAM L.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01959.x
Subject(s) - sterol , cholesterol , haddock , chemistry , food science , biology , oyster , fishery , chromatography , biochemistry , fish <actinopterygii>
SUMMARY The sterol composition of several varieties of seafood was assayed by gas‐liquid chromatography. Cholesterol is the major sterol (over 90%) in haddock, pollock, salmon, shrimp, and lobster. The predominant sterols in oyster are cholesterol (41%) and 24.methylenecholesterol (26%), and in crab the major sterols are cholesterol (57%) and brassicasterol (37%). Scallop and clam contain a large number of sterols, the predominant one being cholesterol (26 and 37%, respectively). The sterols other than cholesterol give different chromogens in the calorimetric analysis for sterols, which may account in part for the variability in the “cholesterol” values found in the literature.