1: J Agric Food Chem. 2004 Jul 28;52(15):4802-7. 

Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals
have similar sterol profiles, as determined by quantitative liquid
chromatography and mass spectrometry analysis.

Ruibal-Mendieta NL, Rozenberg R, Delacroix DL, Petitjean G, Dekeyser A, Baccelli
C, Marques C, Delzenne NM, Meurens M, Habib-Jiwan JL, Quetin-Leclercq J.

Moulin de Hollange, Rue de Chaumont 5, 6637 Fauvillers, Belgium.
ruibal@bnut.ucl.ac.be

From a nutritional point of view, cereal lipids include valuable molecules, such
as essential fatty acids, phytosterols, and fat-soluble vitamins. Spelt
(Triticum spelta L.) is an alternative hulled bread cereal mostly grown in
Belgium, where it is mainly intended for animal feed but should increasingly be
used for human consumption. The present research focused on phytosterol
quantification by LC/APCI-MS2 in saponified wholemeal extracts of 16 dehulled
spelt and 5 winter wheat (Triticum aestivum L.) varieties grown in Belgium
during 2001-2002 at the same location. Glycosylated sterols and free and
formerly esterified sterols could be determined in saponified extracts. Results
show that the mean phytosterol content is comparable in both cereals (whereas
other lipids, such as oleic and linoleic acids, are increased in spelt
wholemeal): spelt extract has, on average, 527.7 microg of free and esterified
sterols g(-1) of wholemeal and 123.8 microg of glycosylated sterols g(-1) of
wholemeal versus 528.5 and 112.6 microg x g(-1) in winter wheat (values not
corrected for recoveries). This is the first report on the application and
validation of an LC/MS2 method for the quantification of phytosterols in spelt
and winter wheat. Copyright 2004 American Chemical Society

PMID: 15264918 [PubMed - indexed for MEDLINE]