Rice bran sterols have antioxidant activity as well as physiological and biological effects. Because of these benefits, the aim of this study is evaluating the quantity and quality of Iranian rice bran sterols. Three widespread Iranian rice cultivars (Khazar, Hashemi, and Alikazemi) were used for determination of their sterol contents. Two methods of sample preparation were compared and the better one was used in this work.Rice bran samples were saponified directly after acid hydrolysis. Unsaponified materials were extracted, purified by solid phase extraction, silylated, and their sterol fractions determined by GC-MS. The sterol composition (in mg kg-1 bran) of three cultivars (Khazar, Alikazemi, and Hashemi) were 1,330.69, 1,279.95, 1,313.17 b-sitosterol; 747.52, 696.05, 756.8 campesterol; 112.8, 115.36, 114.24 D-5-avenasterol, 38.912, 33.08, 38.24 D-7-avenasterol; 8.05, 7.07, 7.56c holesterol; 4.20, 3.99, 4.23 brassicasterol; and 2,722.016, 2,706.176, 2,717.68 total sterols, respectively. The results showed that there were no significant differences between the individual and total sterol contents of these three cultivars (P>0.05), except campesterol, b-sitosterol, and D-7-avenasterol. The highest and lowest sterols were b-sitosterol and campesterol.

Background: Today, the disease caused by dyslipidemia, hyperlipidemia and hypercholesterolemia, the most common causes of death and disability have been identified, so need for appropriate diets to deal with them more than ever felt. The use of plant sterols and their derivatives on blood lipid level of research has been done Hypocholesterolemic effect of sterols and stanols are today proven. Unfortunately since it Conferences in the country is small, The aim of this study was to gather information from several Persian literature review study abroad, Direction for future research studies. Search Method; To compile this article using keywords blood stanol or sterols- hyperlipidemia _hypercholestrolemia- lipid profile web-based academic articles such as pubmed, googlescholar, sciencedirect as well as the websites of the country sid.ir and magiran.com and the Google search engine a total of 95 articles original, review, systematic review obtained by restricting the publishing date the time span between the years 2004 and 2014 a total of 25 articles that contained at least one of the keywords above, regardless of the end result, have been chose, were used for this study. Conclusions; In this review, we have discussed examines several research the effect of phytosterols and stanols on blood lipid profile. In this study, stanols depressing effect on the total and LDL- cholestrol verified up to 2gr/ day. According to what was found in this study, Phytosterols are more effective than supplementation with meals is consumed during fasting. In addition, stanols and sterols supplementation in small and frequent doses throughout the day, its effects on blood lipid level is greater than when taken in a single dose throughout the day.

Sterols form the largest proportion of the unsaponifiable fraction of lipids. Plant fats and oils contain phytosterol as naturally occurring constituents. The most common types of phytosterols in plants are cytosterol, compressor and stigmometol. Different types of yogurt and especially high-fat types are foods that are likely to contain added phytosterol. In this study, the presence of cholesterol and four phytosterols in 62 different yogurts in Tabriz city was investigated in order to assess the addition of vegetable oils. For this purpose, after saponification and liquidliquid extraction of the samples, non-absorbent materials were purified by thin layer chromatography. Then, without the derivative step, the compounds were detected by gas chromatography with a flame ionization detector. In the recent study, the saponification process was optimized and validated. According to the results, the method was estimated as easy, fast and repeatable, and had a high efficiency in detecting sterols in our samples. Cholesterol was found as the highest sterolic compound in all samples (65-99%). Among the phytosterols, campesterol was predominated (4. 7%) followed by brassicasterol (2. 08%). According to the guidelines of Institute of Standards and Industrial Research of Iran, 46 (74. 2%) yogurt samples were found unacceptable.

Soyabean might be considered as the most popular oil seed crop in the world and the extracted oil has gained it is popularity due to it is application in formulated food products as well as by itself as oil or hardened form as frying or cooking media. Soyabean oil has been subjected to various refining stages in particular deodorisation where different classes of compounds are collected in the received distillate. A considered quality of sterol and tocopherol fractions are collected in this fraction in the same order as are present in the crude oil. The collected fractions indicated that b–sitosterol among the class of sterols and g and d tocopherols among the class of tocopherols were the predominant compounds present. Therefore two mentioned classes of compounds individually or together might be considered valuable products to be used in the food formulations.

Hypercholesterolemia is major risk factors for heart disease. Plant sterols have been used for reduction of cholesterol since 1950 decade, so enriching food materials with such components is important. Major problems related to enrichment of products with plant sterols are high melting temperature and chalky taste. In addition, crystal form of these components in comparison with lipid-in solved forms can not significantly reduce the blood cholesterol. In this study enrichment of yogurt and optimization of the process condition were investigated. A four components (plant sterols, emulsifier, vegetable oils and water) mixture design was used to define the percentage of each mixture component to simulate wide range of mixture with different oil quantities. Emulsifier and soy oil were used for dissolving and dispersing of plant sterols in water phase. Yogurt texture, syneresis susceptibility, acidity and viscosity were measures during storage. Gel strength of enriched samples was higher than control. The mean values of syneresis and viscosity of enriched yogurts with phytosterol, were significantly (P<0.05) lower than the control yogurt. Addition of plant sterol into yogurt did not change titrable acidity. Taste and flavor tested by panelists, where enriched yogurt was preferred to control.