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United States Department of Agriculture

Agricultural Research Service

Title: Sterol and Fatty Acid Composition of Lentils

Authors
item Takeoka, Gary
item Dao, Lan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 9, 2003
Publication Date: March 10, 2004
Citation: Takeoka, G.R., Dao, L.T. 2004. Sterol and fatty acid composition of lentils. Meeting Abstract. AGFD Paper No. 9, Page 1.

Technical Abstract: Dietary sterols have received much attention recently due to their ability to reduce serum cholesterol in humans and animals. Sterols also have reported antitumor-promoting and anti-inflammatory activities. The sterol and fatty acid composition of lentils (Lens culinaris) were studied using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Sterols were derivatized with BSTFA:TMCS (99:1) and chromatographed as their TMS derivatives. Beta-Sitosterol was the major sterol in lentils, comprising about 68% of the total sterols. Campesterol, stigmasterol and beta-amyrin were also identified. Palmitic, steric, oleic, linoleic and linolenic acids, determined as their methyl esters, were identified in lentils. Details on the concentration of these constituents will be presented.

Last Modified: 7/24/2014
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