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Distribution of free and conjugated sterols in orange and tangor juice sacs

Steven Nagy, Harold E. Nordby

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Abstract

Abstract Comparative studies of the sterol composition of four sterol fractions, vis., free sterols, sterol esters, sterol glucosides and esterified sterol glucosides, were conducted on the juice sacs of six varieties of oranges and two tangor varieties. The sterols quantified in each fraction were β‐sitosterol, campesterol, stigmasterol, cholesterol, 24‐ethylidene cholesterol, brassicasterol and 24‐methylene cholesterol. Each variety showed its own intrinsic composition for these sterols in the four sterol fractions.

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Abstract Comparative studies of the sterol composition of four sterol fractions, vis., free sterols, sterol esters, sterol glucosides and esterified sterol glucosides, were conducted on the juice sacs of six varieties of oranges and two tangor varieties. The sterols quantified in each fraction were β‐sitosterol, campesterol, stigmasterol, cholesterol, 24‐ethylidene cholesterol, brassicasterol and 24‐methylene cholesterol. Each variety showed its own intrinsic composition for these sterols in the four sterol fractions.

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Available abstract

Abstract Comparative studies of the sterol composition of four sterol fractions, vis., free sterols, sterol esters, sterol glucosides and esterified sterol glucosides, were conducted on the juice sacs of six varieties of oranges and two tangor varieties. The sterols quantified in each fraction were β‐sitosterol, campesterol, stigmasterol, cholesterol, 24‐ethylidene cholesterol, brassicasterol and 24‐methylene cholesterol. Each variety showed its own intrinsic composition for these sterols in the four sterol fractions.

Key concepts: Sterol, Stigmasterol, Campesterol, Chemistry, Cholesterol, Phytosterol, Food science, Chromatography

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