Sterols are minor components of food lipids, often used as markers for confirming the authenticity of oils and food, so their correct characterization and quantification are very relevant for detecting adulterations. In addition, plant sterols can be used for the formulation of functional foods due to their cholesterol-lowering properties, so an accurate analytical determination of these compound class is also required for food labeling. Here, we describe the analytical determination of food sterols, including the various preparative steps (extraction, cold saponification, purification) and the gas chromatographic (GC) analysis with different detectors (flame ionization detector (FID) and mass spectrometer (MS)).
Mandrioli, M., Mercatante, D., Rodriguez-Estrada, M.T. (2025). Analysis of food sterols by gas chromatography. New York : Human Press [10.1007/978-1-0716-4678-6].
Analysis of food sterols by gas chromatography
M. Mandrioli;D. Mercatante;M. T. Rodriguez-Estrada
2025
Abstract
Sterols are minor components of food lipids, often used as markers for confirming the authenticity of oils and food, so their correct characterization and quantification are very relevant for detecting adulterations. In addition, plant sterols can be used for the formulation of functional foods due to their cholesterol-lowering properties, so an accurate analytical determination of these compound class is also required for food labeling. Here, we describe the analytical determination of food sterols, including the various preparative steps (extraction, cold saponification, purification) and the gas chromatographic (GC) analysis with different detectors (flame ionization detector (FID) and mass spectrometer (MS)).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
