Phytosterol nutritional value

During the refining, the sensory value of the oil is substantially improved but the nutritional value is impaired by partial removal of carotenoids, tocopherols, and phytosterols, and by moderate isomerization of polyunsaturated acyls into their cis,trans isomers linolenic acid is especially sensitive (Cmolik et al., 2000). The amount of trans isomers should not exceed 1%. Refined oils are nearly flavorless, tasteless, and colorless, and possess good stability against autoxidation. 

Plant and animal N.f. can be distinguished analytically because they are associated with different sterols, e. g. phytosterol in plant fat and cholesterol in animal fat. They are of equal nutritional value, however, provided that the same vitamins and essential fatty acids are present. Plant N.f. are most abundant in seeds (40-45 % in rapeseed, poppy seed and linseed). Olives contain up to 25% N.f. The most important fruit oils are palm and olive oils the most important solid seed N. f. are coconut and palm seed fats and cocoa butter. The seed oils of cotton, com, sunflowers, peanuts, soy, almonds, sesame, flax (linseed), poppies, rape, mustard and Ricinus are economically important. 

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