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IDENTIFICATION OF CAMPESTERYL PALMITATE AND SITOSTERYL PALMITATE IN WHEAT FLOUR
Author(s) -
HSIEH C. C.,
WATSON C. A.,
MCDONALD C. E.
Publication year - 1980
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.1365-2621.1980.tb04092.x
Subject(s) - campesterol , chemistry , food science , chromatography , biochemistry , cholesterol , sterol
This study shows that both campesteryl palmitate and Sitosteryl palmitate are present in wheat flour. These two saturated steryl esters, which appeared as one spot by thin‐layer chromatography, were identified as the palmitates of campesterol and sitosterol by gas‐liquid chrmoatography and infrared studies. Campesteryl palmitate and sitosteryl palmitate were present in proportions of about 1 to 5 in wheat flour in amounts of 0.0043 and 0.021%, respectively.