14B-45

L. YE¹, P. E. Koehler, and R. R. Eitenmiller. (1) Department of Food Science and Technology, University of Georgia, Athens, GA 30602

Little information exists on the functional components in peanuts, peanut products and pecans. Plant sterols are currently receiving attention clinically as dietary components with the ability to positively affect blood lipid profiles, benign prostatic hyperplasma and various disease states. Sterol components in a wide-selection of peanut and pecan samples were quantified. Effects of processing on sterol composition were determined for peanuts.

To characterize the sterol profile of peanut, peanut products and pecans.

Peanut samples were obtained directly from peanut processors and peanut oils were locally purchased. Pecans from seven cultivars were obtained from the 1998 crop through the National Pecan Shellers Association. Samples were saponified with 0.5 mL saturated KOH in water for 30 min at 80 °C in the presence of 8 mL 3% pyrogallol in ethanol. The mixture was extracted with toluene. 5-b-cholestane was used as internal standard. About 1 mL was injected into a capillary GC equipped with FID.

In both pecans and peanuts b-sitosterol was the major sterol. Commercial peanut oil contained over 200 mg total sterols /100 g. Raw peanuts contained approximately 100 mg total sterols / 100 g with only a slight decrease being noted by dry roasting with further processing into peanut butter. Refining of peanut oil resulted in a significant decrease of total sterols from the crude oil. Pecan sterol levels ranged from 75 to 95 mg total sterols per 100 g. b-sitosterol made up over 90% of the sterols in pecans with detectable amounts of campesterol, brassicasterol and stigmasterol. Peanut sterols were 63% b-sitosterol, 15% campesterol, 12% stigmasterol and 10% brassicasterol.

The research shows that both peanuts and pecans are concentrated food sources of sterols. Increasing consumption of these foods could easily increase the levels in the diet at which health effects have been proven.