Analysis of phytostanyl fatty acid esters in enriched foods via UHPLC-APCI-MS

Birgit Scholz, Andreas Barnsteiner, Katharina Feist, Wolfgang Schmid, Karl Heinz Engel

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


A method for the analysis of phytostanyl fatty acid esters, the functional ingredients of cholesterol-lowering enriched foods, was developed. The procedure is based on (i) separation of the intact esters via reversed-phase ultrahigh-performance liquid chromatography; (ii) detection by atmospheric pressure chemical ionization-mass spectrometry; and (iii) quantitation using selected ion monitoring (SIM) mode. Employing a C8 column, phytostanyl fatty acid esters sharing the same stanol nucleus could be separated according to the esterified fatty acids while esters with different stanol moieties could be distinguished via SIM based on the formation of an intense fragment ion [M - fatty acid + H]+. The suitability of the approach was demonstrated using different types of enriched foods reflecting the diversity in potential matrices (skimmed milk drinking yogurt, margarine, and soft-cheese-style spread). The developed methodology extends the analytical basis for authenticity and quality assessments of functional foods enriched with phytostanyl fatty acid esters.

Original languageEnglish
Pages (from-to)4268-4275
Number of pages8
JournalJournal of agricultural and food chemistry
Issue number19
StatePublished - 14 May 2014


  • enriched foods
  • phytostanyl fatty acid ester


Dive into the research topics of 'Analysis of phytostanyl fatty acid esters in enriched foods via UHPLC-APCI-MS'. Together they form a unique fingerprint.

Cite this