determination of phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol and phosphatidic acid in different varieties of soybean cultivated in iran
نویسندگان
چکیده
introduction: crude vegetable oils contain some quantities of phospholipids. the highest concentration of phospholipids is usually found in crude soybean oil. the presence of phospholipids in the crude and refined oils create undesirable effects on the quality and quantity of the oil during refining operations or use by the consumer. however, if phospholipids are extracted properly from the oil they could have valuable applications in many food systems. there are limited numbers of oil plants that extract soya lecithin in iranand separate phospholipids from soyabean oil and distribute this valuable by product as soya lecithin in the market. in this study two dimensional thin layer chromatography has been applied to measure the extracted phospholipids from five varieties of soyabeans both qualitatively and quantitatively.materials and methods: five varieties of soybean cultivated in iran (sahar, sims, williams, gorgan3 and hill) have been studied. the isolated phospholipids for each variety was further separated into their individual constituents using two dimensional thin layer chromatography method and the concentrations were calculated on the basis of the four main phospholipids present in soybean oil that included; phosphatidyl choline, phosphatidyl ethanolamin,phosphatidyl inositol and phosphatidic acid.results: the amount of total phosphatidies as percent were 1.57, 1.61, 1.72, 1.53 and 1.71% in sahar, hill, williams, gorgan and sim varieties, respectively.conclution: the results showed that the highest concentration of phosphatidyl choline and phosphatidyl inositol were found in williams variety and the highest amount of phosphatidyl ethanolamin and phosphatidic acid were found in sahar and sims varieties.
منابع مشابه
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عنوان ژورنال:
علوم غذایی و تغذیهجلد ۱۱، شماره زمستان ۱۳۹۲، صفحات ۶۹-۷۵
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