The Effect of processing on the content and composition of free sterols and sterol esters in soybean oil

Abstract

Abstract The content and composition of free sterols and sterol esters in crude soybean oil and in oils from different stages of two continuous refining systems were determined. The sterols were isolated by preparative thin layer chromatography and analyzed by gas chromatography with cholesterol as an internal standard. The free sterols in one of the degummed oils amounted to 3.1 mg/g and were diminished to 1.8 mg/g oil by the De Laval Short‐Mix refining process. The content of free sterols of the other degummed oil was reduced from 3.4 to 1.6 mg/g oil by the Zenith process. The greatest reduction of sterol content was caused by the treatment with bleaching earth. The sterol esters accounted for 0.6 mg/g of the degummed oil, and only very small changes were observed during the processes. However, changes in the composition of fatty acids of the sterol esters were found. These changes might indicate a selective deacylation of sterol esters or an interesterification during the refining processes. The composition of sterols in free and esterified form were different. Campesterol, stigmasterol and sitosterol were obtained in both free and esterified form, but Δ7 stigmasterol was only found in esterified form. Only small changes in the percentage distribution of the sterols occurred during the processes.