Table 3. Content of Plant Sterols in the Plant Sterol-Wholemeal Rye Bread and Their Bioaccessible Fraction and Bioaccessibilitya.
| PS-WRB |
|||
|---|---|---|---|
| plant sterol | bread | BF | bioaccessibility |
| mg/100 g fresh bread | % | ||
| campesterol | 122.53 ± 4.49 (7.66) | 25.00 ± 0.57 (7.91) | 20.40 ± 0.47a |
| campestanol | 33.84 ± 1.61 (2.12) | 6.65 ± 0.25 (2.11) | 19.66 ± 0.74a |
| stigmasterol | 8.43 ± 0.29 (0.53) | 1.68 ± 0.11 (0.53) | 19.97 ± 1.31a |
| β-sitosterol | 1143.84 ± 29.24 (71.53) | 226.57 ± 5.80 (71.73) | 19.81 ± 0.51a |
| sitostanol | 272.71 ± 6.63 (17.05) | 52.22 ± 1.68 (16.53) | 19.15 ± 0.62 a |
| Δ5-avenasterol | 0.92 ± 0.04 (0.06) | 0.13 ± 0.03 (0.04) | 14.50 ± 3.23b |
| Δ5,24-stigmastadienol | 4.34 ± 0.33 (0.27) | 0.77 ± 0.05 (0.24) | 17.64 ± 1.08ab |
| Δ7-stigmastenol | 8.54 ± 0.75 (0.53) | 1.78 ± 0.11 (0.56) | 20.86 ± 1.30a |
| Δ7-avenasterol | 3.98 ± 0.23 (0.25) | 1.06 ± 0.07 (0.34) | 26.72 ± 1.64c |
| total PS | 1599.13 ± 42.92 | 315.87 ± 8.50 | 19.86 ± 1.15 |
a
Relative percentage of all sterols between parentheses. BF: bioaccessible fraction; PS: plant sterols; PS-WRB: plant sterol-enriched wholemeal rye bread. Plant sterol content in the bread (n = 6) and BF (n = 3), and bioaccessibility (sterol content in bioaccessible fraction × 100/sterol content in bread) are expressed as mean ± standard deviation. Different lowercase letters indicate statistically significant differences (p < 0.05) between bioaccessibility of PS (a-c).