Abstract The content of campesterol, stigmasterol, and β-sitosterol in raw and cooked Big Flint Maize (BFM), Pop Corn Maize (PCM) and Red Maize (RM) were analyzed by using a chemical method and using in vitro digestion of cooked samples. RM contained 15.14, 8.36, and 72.19 mg/100 g campesterol, stigmasterol, and β-sitosterol, respectively, which were higher compared to in BFM and PCM. Samples cooking resulted in 6–48% increase in phytosterol content, while cooked RM had the highest phytosterol content. Using the in vitro digestion method, 44–61% reduction in phytosterol content was observed in contrast to the chemical method. The difference bioaccessible campesterol and β-sitosterol contents among varieties was insignificant, except for stigmasterol in RM. The bioaccessibility of campesterol was 44–56% higher than those of stigmasterol and β-sitosterol, and it was higher in BFM and PCM. In conclusion, phytosterol contents estimated in different maize samples using in vitro digestion can be another determinative for the ultimate content and reveals the necessity to consider with chemical method of determination.

中文翻译：

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体外消化法分析玉米中菜油甾醇、豆甾醇和β-谷甾醇的生物可及性

摘要 采用化学方法对煮熟的样品进行体外消化，分析了生熟大燧玉米 (BFM)、流行玉米 (PCM) 和红玉米 (RM) 中菜油甾醇、豆甾醇和 β-谷甾醇的含量。 . RM 分别含有 15.14、8.36 和 72.19 mg/100 g 菜油甾醇、豆甾醇和 β-谷甾醇，与 BFM 和 PCM 相比更高。样品烹饪导致植物甾醇含量增加 6-48%，而煮熟的 RM 具有最高的植物甾醇含量。使用体外消化方法，与化学方法相比，观察到植物甾醇含量减少 44-61%。除RM中豆甾醇外，不同品种间生物可及菜油甾醇和β-谷甾醇含量差异不显着。菜油甾醇的生物可及性比豆甾醇和β-谷甾醇高44-56%，并且在BFM和PCM中更高。总之，使用体外消化法估计不同玉米样品中的植物甾醇含量可以是最终含量的另一个决定因素，并揭示了考虑化学测定方法的必要性。