3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Table II
Sterols composition in Calendula seeds
Component Retention [mg 100 g–1 ]
time [min] seeds
5-α-cholestane-3-β-ol
(Internal standard)
40.23 –
Cholesterol 39.63 4.23
Campesterol 45.07 9.21
Campestanol 45.60 0.42
Stigmasterol 46.50 17.6
Δ-7-Campesterol 48.57 1.42
β-Sitosterol 49.78 38.9
(Sitostanol + β-amyrin) 50.63 0.97
Δ-5-Avenasterol 51.05 3.72
∆-7-sitosterol 53.95 13.98
∆-7-avenasterol 55.13 2.91
Citrostadienol 61.33 1.56
Total sterol content 94.92
be explained by the implication of phosphatidylcholine and
some of his derivatives in the desaturation and transacylation
processes. The esterified sterols (SE) contain the highest
amount of palmitic acid, but also more than 11 % conjugated
fatty acids (Table I). β-Sitosterol is the major phytosterol of
seeds, representing 41 % of total sterols, followed by stigmasterol
with 18 %, ∆7 – sitosterol – 15 % and campesterol
– 10 % (Table II)
Conclusions
The fatty acids composition of Calendula seeds is strongly
influenced by the degree of seeds maturation. Conjugated
s750
fatty acids reached maximum content in mature seeds. Conjugated
fatty acids are concentrated in triacylglycerols and
they are present in lower amount in other lipid fractions.
Beside the industrial application, Calendula seeds oil can be
considered as a nutraceutical due to his high content (over
80 %) of biologically active polyunsaturated fatty acids and
phytosterols.
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