Cereal Chem 45:616 - 626.  |  VIEW ARTICLE
Analysis of Free and Esterified Sterols in Wheat Flour and Semolina.

C. P. Berry, V. L. Youngs, and K. A. Gilles. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Qualitative and quantitative determinations of free and esterified sterols in wheat are described. Determinations were carried out principally with column, thin-layer, and gas-liquid chromatography. Free sterols and sterol ester analyses were performed on U.S. and foreign wheats. The endosperm of HRS wheat contained small quantities of free sterols; conversely, a higher content of saturated sterol esters was observed. The endosperm of durum wheat contained an appreciable amount of free sterols, whereas the saturated sterol esters appeared only as a trace. The content of free sterols in the mill streams of several wheats increased as ash increased, whereas the saturated sterol ester content decreased. For HRS and durum wheat, the major portion of the free sterols is in the bran region. Sitosterol, campesterol, cholesterol, and brassicasterol were identified in the free sterols and total sterol esters by gas-liquid chromatography. Sitosterol and campesterol were most abundant.