Sterol concentration and distribution in sunflower seeds ( Helianthus annuus L.) during seed development

• Published in: Food chemistry Vol. 119; no. 4; pp. 1451 - 1456
• Main Authors: Roche, Jane, Alignan, Marion, Bouniols, Andrée, Cerny, Muriel, Mouloungui, Zephirin, Merah, Othmane
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Biological and medical sciences; Chemical and Process Engineering; crop management; Dynamic concentration; embryo (plant); Engineering Sciences; field crops; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Helianthus annuus; Helianthus annuus L; hulls; laboratory techniques; Life Sciences; new methods; organic production; Phytosterols; seed development; Seed parts distribution; Seeds; sunflower oil; sunflower seed products; temperature; Temperature effect; temporal variation; Temperature effect; Dynamic concentration; Seeds; Helianthus annuus L; Seed parts distribution; Phytosterols; Sunflower seed; Oilseed; Lipids; Concentration; Compositae; Helianthus annuus; Dicotyledones; Phytosterol; Angiospermae; Development; Spermatophyta; Concentration distribution; Sterol
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.09.026

Sunflower seeds are currently used for edible oil production. Among oil minor compounds, phytosterols are of special interest due to their cholesterol reducing properties. This paper reports studies on their accumulation and distribution in the embryo and hull, and the effects of temperature on phytosterol contents in sunflower seed produced under both conventional and organic field conditions. An optimised method of sterol determination, adapted to studies on small samples of seed, is presented. Seventy-two percent of phytosterols were found in the embryo, 28% in the hull. The periods of phytosterols concentration varied according to sterol category and seed part. Application of these results to improve production of natural sterols for functional food use is discussed.