Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography
- 171 Downloads
Camelina, flaxseed, hemp, sesame, and walnut cakes were analyzed for their phospholipid (PL) content and composition using 31P and 1H nuclear magnetic resonance and gas chromatography. The data evidenced variations between the sources in terms of (1) total lipid content and PL concentration, camelina cake being the richest source of PLs, (2) PL composition, phosphatidylcholine being the most abundant phospholipid in sesame and hemp cakes, whereas phosphatidylinositol represented about 25% of the total PLs in most cakes, and (3) fatty acid composition of the PLs, camelina cake being the richest source of omega 3 polyunsaturated fatty acids. These data may be useful to diversify the PL sources available and to provide PL fractions with specific nutritional or functional properties.
KeywordsPhospholipids Fatty acid Oleaginous cakes Gas chromatography Nuclear magnetic resonance
The financial support of the French ANR agency (ANR-12-BS09-0006-01, 2012-2015) and of the Aquitaine Regional Council are greatly acknowledged. This work has benefited from the facilities and expertises of UMS3033/US001, http://www.iecb.u-bordeaux.fr/index.php/fr/plateformestechnologiques.
- 2.Pasini F, Riciputi Y, Verardo V, Caboni MF (2013) Phospholipids in cereals, nuts and some selected oilseeds. Recent Res Dev Lipids 9:139–201Google Scholar
- 8.Folch J, Lee M, Sloanes-Stanley GH (1957) A simple method for isolation and purification of total lipids from animal tissues. J Biol Chem 226:497–509Google Scholar
- 9.Wolff R, Combe N, Entressangles B (1985) Cardiolipides: purification et hydrolyse enzymatique rapide par la phospholipase A2. Rev Fr Corps Gras 32:251–255Google Scholar
- 11.Morisson WR, Smith LM (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride methanol. J Lipid Res 5:600–608Google Scholar
- 13.Meneses P, Glonek T (1988) High resolution 31P NMR of extracted phospholipids. J Lipid Res 29:679–689Google Scholar