Analysis of bioaccessibility of campesterol, stigmasterol, and β-sitosterol in maize by in vitro digestion method.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14270/
https://doi.org/10.1016/j.jcs.2020.102957 |
|
| Title |
Analysis of bioaccessibility of campesterol, stigmasterol, and β-sitosterol in
maize by in vitro digestion method.
|
|
| Creator |
Ashrafi, H.
Jayadeep, A. |
|
| Subject |
02 Maize
|
|
| Description |
The content of campesterol, stigmasterol, and β-sitosterol in raw and cooked Big Flint Maize (BFM), Pop Corn
Maize (PCM) and Red Maize (RM) were analyzed by using a chemical method and using in vitro digestion of
cooked samples. RM contained 15.14, 8.36, and 72.19 mg/100 g campesterol, stigmasterol, and β-sitosterol,
respectively, which were higher compared to in BFM and PCM. Samples cooking resulted in 6–48% increase in
phytosterol content, while cooked RM had the highest phytosterol content. Using the in vitro digestion method,
44–61% reduction in phytosterol content was observed in contrast to the chemical method. The difference
bioaccessible campesterol and β-sitosterol contents among varieties was insignificant, except for stigmasterol in
RM. The bioaccessibility of campesterol was 44–56% higher than those of stigmasterol and β-sitosterol, and it
was higher in BFM and PCM. In conclusion, phytosterol contents estimated in different maize samples using in
vitro digestion can be another determinative for the ultimate content and reveals the necessity to consider with
chemical method of determination.
|
|
| Date |
2020
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/14270/1/Journal%20of%20Cereal%20Science%2093%20%282020%29%20102957.pdf
Ashrafi, H. and Jayadeep, A. (2020) Analysis of bioaccessibility of campesterol, stigmasterol, and β-sitosterol in maize by in vitro digestion method. Journal of Cereal Science, 93. pp. 1-6. ISSN 0733–5210 |
|