Hamrouni-Sellami Ibtissem, Salah Hamadi Ben, Kchouk Mohamed Elyes, Marzouk Brahim
Unity of Aromatic and Medicinal Plants, Biotechnological Center, Technopark of Borj-Cedria 2050 Hammam-Lif, Tunisia.
Pak J Biol Sci. 2007 Nov 1;10(21):3829-34. doi: 10.3923/pjbs.2007.3829.3834.
Phytosterols are bioactive components of all vegetable foods. Their most studied and outstanding properties being their cholesterol-lowering activity. This property has led to the development of functional foods enriched with plant sterols. In the present study, total and conjugated sterols of Tunisian safflower seeds were investigated and their kinetic of accumulation was surveyed during the ripening stages. The results obtained revealed that total and individual phytosterols were actively accumulated during the first stages of seed development then their levels decreased until full maturity. In the other hand, the sterol profile was marked by the predominance of beta-sitosterol during all ripening stages. As for Free Sterols (FS) and Esterified Sterols (ES), they were the major components and were actively accumulated from the beginning of seed development. Nevertheless, their amounts decreased at the end of maturity while Steryl Glycosides (SG) and acylated sterylglycosides (ASG) were practically stable during the ripening of seeds.
植物甾醇是所有植物性食物的生物活性成分。它们研究最多且最突出的特性是其降胆固醇活性。这一特性促使了富含植物甾醇的功能性食品的开发。在本研究中，对突尼斯红花种子中的总甾醇和共轭甾醇进行了研究，并对其在成熟阶段的积累动力学进行了调查。所得结果表明，总植物甾醇和单个植物甾醇在种子发育的最初阶段积极积累，然后其含量下降直至完全成熟。另一方面，在所有成熟阶段，甾醇谱以β-谷甾醇为主。至于游离甾醇（FS）和酯化甾醇（ES），它们是主要成分，从种子发育开始就积极积累。然而，它们的含量在成熟末期下降，而甾醇糖苷（SG）和酰化甾醇糖苷（ASG）在种子成熟过程中基本稳定。
