@article{Phillips_Ruggio_Exler_Patterson_2012, title={Sterol composition of shellfish species commonly consumed in the United States}, url={https://foodandnutritionresearch.net/index.php/fnr/article/view/473}, DOI={10.3402/fnr.v56i0.18931}, abstractNote={<p><strong>Background</strong>: Shellfish can be a component of a healthy diet due to a low fat and high protein content, but the<br />cholesterol content of some species is often cited as a reason to limit their consumption. Data on levels of<br />non-cholesterol sterols in commonly consumed species are lacking.<strong></strong></p><p><strong>Objective</strong>: Shellfish were sampled and analyzed to update sterol data in the United States Department of<br />Agriculture (USDA) National Nutrient Database for Standard Reference.<strong></strong></p><p><strong>Design</strong>: Using a nationwide sampling plan, raw shrimp and sea scallops, canned clams, and steamed oysters,<br />blue crab, and lobster were sampled from 12 statistically selected supermarkets across the United States in<br />2007-08. For each species, four composites were analyzed, each comprised of samples from three locations;<br />shrimp and scallops from six single locations were also analyzed separately. Using validated analytical methodology,<br />14 sterols were determined in total lipid extracts after saponification and derivatization to trimethylsilyethers,<br />using gas chromatography for quantitation and mass spectrometry for confirmation of components.<br /><strong>Results</strong>: Crab, lobster, and shrimp contained significant cholesterol (96.2-27 mg/100 g); scallops and clams had<br />the lowest concentrations (23.4-30.1 mg/100 g). Variability in cholesterol among single-location samples of<br />shrimp was low. The major sterols in the mollusks were brassicasterol (12.6-45.6 mg/100 g) and 24-<br />methylenecholesterol (16.7-41.9 mg/100 g), with the highest concentrations in oysters. Total non-cholesterol<br />sterols were 46.5-75.6 mg/100 g in five single-location scallops samples, but 107 mg/100 g in the sixth, with<br />cholesterol also higher in that sample. Other prominent non-cholesterol sterols in mollusks were 22-<br />dehydrocholesterol, isofucosterol, clionasterol, campesterol, and 24-norcholesta-5,22-diene-3β-ol (421 mg/<br />100 g).<strong></strong></p><p><strong>Conclusions</strong>: The presence of a wide range of sterols, including isomeric forms, in shellfish makes the analysis<br />and quantitation of sterols in marine species more complex than in animal and plant tissues. The detailed sterol<br />composition reported herein provides data that may be useful in research on the impact of shellfish<br />consumption on dietary risk factors.<strong></strong></p><p><strong>Keywords</strong>: phytosterols; salmon; crustaceans; poriferasterol; 22,23-dihydrostigmasterol; 22-dihydrobrassicasterol;<br />desmosterol; dihydrocholesterol; 7-dehydrocholesterol; occelasterol</p><p>(Published: 29 October 2012)</p><p>Citation: Food &amp; Nutrition Research 2012. <strong>56</strong>: 18931 - <a href="http://dx.doi.org/10.3402/fnr.v56i0.18931" target="_self">http://dx.doi.org/10.3402/fnr.v56i0.18931</a></p&gt;}, journal={Food & Nutrition Research}, author={Phillips Katherine M. and Ruggio David M. and Exler Jacob and Patterson Kristine Y.}, year={2012}, month={Oct.} }