Quantitative analysis of phytosterols in cocoa and vegetable oils using liquid chromatography-tandem mass spectrometry

摘要

Phytosterols are structurally and biosynthetically related to cholesterol, a principle sterol in animal and fungal cells. These compounds naturally occur in plants, nuts, seeds, vegetables, and vegetable oils. Phytosterols block absorption of dietary cholesterol, and multiple clinical trials have suggested that individuals with elevated low-density lipoproteins and high cardiovascular disease risk might benefit from consuming supplements or foods rich in phytosterols. Other studies have indicated that phytosterols have anticancer, antimicrobial and anti-inflammatory activities. Several phytosterols have been identified in cocoa including beta-sitosterol, campesterol and stigmasterol. However, no quantification of those compounds in cocoa has been reported. Here we present the development of a quantitative method for phytosterol analysis in cocoa and vegetable oils using LC-MS-MS.