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Mapping the Chemical Variability of Vegetable Lecithins

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

There is an increasing interest in vegetable lecithins because of their broad usage in many food and cosmetic applications. In this research, the chemical variability of commercial lecithins from soy, sunflower and rapeseed were mapped. The acetone insoluble matter, total phospholipid content and their compositions were determined. Significant correlation coefficients were observed between phosphatidylcholine and phosphatidic acid (−0.84), phosphatidylethanolamine and phosphatidylinositol (−0.86), monounsaturated fatty acid and polyunsaturated fatty acid (−0.97). Principal component analysis was used to group the lecithins according to their sources. Rapeseed lecithin was found to be the most different product compared to soy and sunflower lecithin.

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Acknowledgments

This research was supported by Innovatie door Wetenschap en Technologie (IWT), Brussels, Belgium (project number: IWT 100382). The authors would like to thank Spectral Service GmbH, Köln, Germany for providing soy, sunflower and rapeseed standard lecithins. Special thanks to Dr. Vera van Hoed, Puratos group, Belgium for checking the manuscript.

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Authors and Affiliations

  1. Laboratory of Food Technology and Engineering (FTE), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium

    Mai Tuyet Nguyen, Davy Van de Walle, Frédéric Depypere & Koen Dewettinck

  2. Puratos Group, Industrialaan 25, Zone Maalbeek, 1702, Groot-Bijgaarden, Belgium

    Cécile Petit & Bram Beheydt

Authors
  1. Mai Tuyet Nguyen
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  2. Davy Van de Walle
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  3. Cécile Petit
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  4. Bram Beheydt
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  5. Frédéric Depypere
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  6. Koen Dewettinck
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Correspondence to Mai Tuyet Nguyen.

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Nguyen, M.T., Van de Walle, D., Petit, C. et al. Mapping the Chemical Variability of Vegetable Lecithins. J Am Oil Chem Soc 91, 1093–1101 (2014). https://doi.org/10.1007/s11746-014-2455-9

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  • DOI: https://doi.org/10.1007/s11746-014-2455-9

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