Turkish Journal of Agriculture and Forestry




Stigmasterol has been studied for its numerous biological effects on various metabolic diseases, but its potential role as a ubiquitous biomolecule in the plant kingdom is still in its infancy. Efficient utilization of stigmasterol’s properties, such as antimicrobial, antioxidant, and self-assembly, is necessary for the food industry to effectively prevent microbial growth in food., in addition, to delaying rancidity by slowing down lipid oxidation. The use of safer alternatives for postharvest disease control, which is pressuring scientists to consider stigmasterol as a potential solution for various food-related issues. This article reviews stigmasterol's functions in the food industry, including its detection, content, synthesis, and beneficial effects in maintaining food quality and shelf life. It also explores stigmasterol's potential roles in food science and technology and suggests future research directions for natural alternatives in food preservation. The concentration of stigmasterol in different plants is relatively low and influenced greatly by numerous factors. Suspension and micropropagation in vitro could be used to increase the production of stigmasterol. Exogenous stigmasterol treatment not only delayed quality deterioration, ripening, and senescence but also enhanced chilling tolerance and disease resistance of food. The multiple biological functions of stigmasterol in food have been attributed to its induction and interaction with reactive oxygen species and nitric oxide, which improved antioxidant and defense systems, decreased oxidative and microbial damage, and stigmasterol also possesses a safety profile.


antimicrobial, antioxidant, biomolecule, food preservation, Stigmasterol

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