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, Nike L.;Rozenberg, Raoul;Delacroix, Dominique L.;Petitjean, Géraldine;Quetin-Leclercq, Joëlle;et.al.
(2004) Journal of Agricultural and Food Chemistry — Vol. 52, n° 15, p. 4802-4807 (2004)

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Authors
  • Ruibal-Mendieta, Nike L.UCLouvain
    Author
  • Rozenberg, RaoulUCLouvain
    Author
  • Delacroix, Dominique L.UCLouvain
    Author
  • Petitjean, GéraldineUCLouvain
    Author
  • Baccelli, ChiaraUCLouvain
    Author
  • Marques, CaroleUCLouvain
    Author
  • Delzenne, NathalieUCLouvain
    Author
  • Meurens, MarcUCLouvain
    Author
  • Habib Jiwan, Jean-LouisUCLouvain
    Author
  • Quetin-Leclercq, JoëlleUCLouvain
    Author
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Abstract
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.
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Ruibal-Mendieta, N. L., Rozenberg, R., Delacroix, D. L., Petitjean, G., Dekeyser, A., Baccelli, C., Marques, C., Delzenne, N., Meurens, M., Habib Jiwan, J.-L., & Quetin-Leclercq, J. (2004). 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. Journal of Agricultural and Food Chemistry, 52(15), 4802-4807. https://doi.org/10.1021/jf049772v (Original work published 2004)