Optimization by full factorial design of the emulsifying properties of ethanol insoluble fraction from rapeseed lecithinRapeseed lecithin ethanol insoluble fraction (LEIF), was acetylated and optimum conditions for improving LEIF emulsifying property were determined. The effects of reaction time, pyridine amount and temperature on phosphatidyl ethanolamine conversion degree (PECD) and emulsion stability index (ESI) have been described in the form of regression equations. A full factorial design method was used. Regression equations for the maximum value of response functions and computation results were calculated and compared with those obtained in control experiments. Acetylation of rapeseed LEIF with the use of calculated optimal parameters led to 35% and 60% increments in PECD and ESI, respectively.Keywords: Rapeseed lecithin, full factorial design, optimizing of lecithin functionality, N-acetylphosphatidyl ethanolamine, lecithin emulsifying properties.Correspondence: Marian Sosada, Chair and Department of Pharmaceutical Technology, Silesian Medical University, ul. Jagiellońska 4, 41-200 Sosnowiec, Poland. Phone: +48-32-2925548, Fax: +48-32-2667860; e-mail: msosada@slam. katowice.pl were obtained from Sigma (St. Louis, MO, USA). All other solvents and reagents were of analytical grade. Phospholipid acetylationTheoretically, when lecithin acetylation is carried out in the presence of tertiary amine, approximately one mole of acetic anhydride per mole of free amino groups in lecithin is adequate. However, for acetylation in the absence of tertiary amine, a larger quantity is required. Acetylation of plant lecithin is generally carried out with 2-5% addition of acetic anhydride. The amount of acetylating agent depends on PE content of the starting material [3,9,13]. Taking the PE content in rapeseed LEIF into consideration, 50 mmol of acetic anhydride per 100 g LEIF (1.47 mol acetic anhydride per mol PE) was used in acetylation experiments. This amount was maintained in all experiments.A sample of rapeseed LEIF (10 g) and acetone (30 ml) were introduced into a flask fitted with a stirrer and reflux condenser, and placed in an ultrathermostat. Acetic anhydride (50 mmol) and an appropriate amount of pyridine (10-30 mmol/100 g) were added at temperatures between 10 to 40 °C in individual trials (Tab. 1 and 2). Each run of LEIF acetylation was carried out for the set of parameters described in the experimental matrix (Tab. 2). In this matrix, values +1 and -1 correspond to high and low level reaction time, temperature and pyridine amounts, respectively. After the reaction was complete (time 10-50 min, Tab. 2), the final mixture was immediately cooled and acetone, excess acetic anhydride and pyridine, and acetic acid generated during acetylation were quickly removed by distillation under reduced pressure (40 °C, 13.3 hPa). The solid mixture was vigorously stirred with acetone (50 ml) and the precipitate of finely divided solid was filtered through a sintered glass funnel under the vacuum of a water pump, washed t...
rapeseed lecithins obtained from raw lecithin and from lecithin wet gum were evaluated. The chemical composition, fatty acids and metals Die chemischen und ptysikalischen Eigenschaften von Rapslecithin unterschiedlichen Qualitatsgrades, das aus rohem Lecithin und hydratisiertem Lecithin erhalten worden war. wurde bewertet, Die chemicontents, acid, peroxide and iodine values were determined. From the data it could be suggested, that the purified rapeseed lecithins obwet gum are the interesting and valuable material for use in Pharmacy, food industry and cosmetics. sche Zusammensetzung, der Gehalt von Fettsauren und Metallen sowie die Saure-, Peroxid-und Iodzahl wurden bestimmt. Aufgrund diethin, das aus 00-Rapssorten und direkt aus hydratisiertem Rapsol erhalten wurde, ein interessantes und wertvolles Produkt zur Verwcndung in der Pharmazie, Nahrungsmittelindustrie und Kosmetik ist. tained from OO-varieties, especially prepared directly from rapeseed ser Kenndaten kann angenommen werden, daB gereinigtes Raps1cci-
t k i e w i c z a n d Beata P a s k e r *The acetone deoiling and dehydration processes of rapeseed wet gum were investigated for deoiled lecithin preparation. The yield, the deoiling efficiency and the quality of lecithins obtained from wet gum were compared with those prepared from the commercial raw lecithin.Besides, the extraction parameters were also discussed. Basing on the performed investigations it could be summarized that the deoiling and dehydration processes are more effective when the lecithin wet gum is used. The quality of deoiled lecithin prepared from wet gum is also better than that obtained from other commercial raw materials.Polish Industrial Standard -Soya and Rapeseed Lecithin,
Abstract:The proper condition of hydrolipid mantle and the stratum corneum intercellular matrix determines effective protection against transepidermal water loss (TEWL). Some chemicals, improper use of cosmetics, poor hygiene, old age and some diseases causes disorder in the mentioned structures and leads to TEWL increase. The aim of this study was to obtain the optimal formulation composition of an oiling bath cosmetic based on rapeseed phospholipids and vegetable oil with high content of polyunsaturated fatty acids. In this work, the composition of oiling bath form was calculated and the degree of oil dispersion after mixing the bath preparation with water was selected as the objective function in the optimizing procedure. The full factorial design 2 3 in the study was used. The concentrations of rapeseed lecithin ethanol soluble fraction (LESF), alcohol (E) and non-ionic emulsifier (P) were optimized. Based on the calculations from our results, the optimal composition of oiling bath cosmetic was: L (LESF) 5.0 g, E (anhydrous ethanol) 20.0 g and P (Polysorbate 85) 1.5 g. The optimization procedure used in the study OPEN ACCESSCosmetics 2015, 2 128 allowed to obtain the oiling bath cosmetic which gives above 60% higher emulsion dispersion degree 5.001 × 10 −5 cm −1 compared to the initial formulation composition with the 3.096 × 10 −5 cm −1 .
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