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The sterols of ripening wheat

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Summary

1. The changes in the amounts of sterols in the lipids of wheat of the variety “Mironovskaya 808” at various stages of development of plant have been studied.

2. The presence in the mixture of sterols ofβ-sitosterol, brassicasterol, stigmasterol, ergosterol, lanosterol, 24-methylene-24,25-dihydrolanosterol, and campesterol has been shown.

3. It has been established that the main sterol of wheat lipids isβ-sitosterol; however, in the “beginning of waxy ripeness” stage the amount of this sterol falls sharply. At this stage of development of the plant the function of the main sterol is fulfilled by brassicasterol.

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Authors
  1. V. G. Stoyanova
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  2. N. S. Geiko
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  3. G. M. Segal'
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  4. A. P. Nechaev
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Additional information

Moscow Technological Institute of the Food Industry. Translated from Khimiya Prirodnykh Soedinenii, No. 3, pp. 357–359, May–June, 1975.

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Stoyanova, V.G., Geiko, N.S., Segal', G.M. et al. The sterols of ripening wheat. Chem Nat Compd 11, 370–372 (1975). https://doi.org/10.1007/BF00571210

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  • DOI: https://doi.org/10.1007/BF00571210

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