Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography

Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the American Oil Chemists' Society Springer Journals

Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography

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Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2017 by AOCS
Subject
Chemistry; Industrial Chemistry/Chemical Engineering; Biomaterials; Agriculture; Food Science; Biotechnology
ISSN
0003-021X
eISSN
1558-9331
D.O.I.
10.1007/s11746-017-3022-y
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

Journal of the American Oil Chemists' SocietySpringer Journals

Published: Jul 31, 2017

References

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