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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #157943
Title: STEROL AND FATTY ACID COMPOSITION OF LENTILS

Author
item Takeoka, Gary
item Dao, Lan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/9/2003
Publication Date: 3/10/2004
Citation: Takeoka, G.R., Dao, L.T. 2004. Sterol and fatty acid composition of lentils. Meeting Abstract. AGFD Paper No. 9, Page 1.

Interpretive Summary:

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.