Isolation and Characterization of Lecithin from Selected Nigerian Varieties of Soybean (Glycine max)

Mumeen, A. Y.; Umar, A.; Egwim, Evans Chidi; Ejiro, O.; Kabiru, Adamu Yusuf; Shahu, A.; Kester, O.

doi:10.9734/jeai/2019/45451

Cited by 3 publications

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“…Lecithin was isolated from oils of each of the evaluated Nigerian varieties of sesame, as presented in Table 4, lecithin yields of (3.57%, 3.64%, 2.85% and 3.14%) were obtained from NCRIBEN 01M, NCRIBEN 02M, NCRIBEN 04E and NCRIBEN 05E respectively. Lecithin yield from oils of the evaluated sesame seeds are higher than yield previously reported for Nigerian varieties of Soybean (2.07-2.71%) [6]. The higher yield of lecithin form the evaluated sesame varieties as compared to previously evaluated oilseeds such as soybean is therefore an indication that oils from sesame can serve as potential alternative sources of industrial lecithin for commercial purposes.…”

Section: Resultscontrasting

confidence: 57%

“…This method is called degumming of oil. Lecithin was then isolated by adding 20 ml of acetone to the mixture because lecithin is insoluble in acetone; this was followed by purification of the extracted lecithin with the use of column chromatography [6,18,19].…”

Section: Production Of Lecithin From Extracted Sesame Oilmentioning

confidence: 99%

“…A unique characteristic of Lecithin is its dual lipophilic and hydrophilic feature hence its ability to attract both-water and fat, a characteristic which confers it with the unique ability to act as a bridge between water and oil [6].…”

Section: Introductionmentioning

confidence: 99%

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Determination of Yield and Quality Parameters of Lecithin Produced from Some Elite Varieties of Nigerian Sesame (Sesamum indicum)

Mumeen

Onotugoma

Onwuegbu

et al. 2019

JAERI

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Lecithin is usually derived as a by-product of vegetable oil processing. It is also known as phosphotidycholine, it is important for its wide use in food manufacturing, product development as well as pharmaceutical products formulation. The quantity of lecithin being imported into Nigeria for use in several industrial sectors is steadily increasing; the attendant effects of such huge importation can be minimized by sourcing lecithin from Nigerian varieties of oil bearing seeds such as sesame. Sequel to a careful selection of seeds, oil was extracted from four varieties of Nigerian sesame using soxlet extraction method. Lecithin was later produced from the extracted oil through oil degumming process. Lecithin quality parameters such as Iodine Values (I.V), Peroxide Values (P.V), Saponification Value (Sap.V), Acid Values (A.V) and Free Fatty Acid (FFA) values were subsequently evaluated for all oil and lecithin samples extracted. Percentage yield of lecithin isolated from the selected varieties of sesame namely: NCRIBEN 01M, NCRIBEN O2M, NCRIBEN 04E and NCRIBEN 05E: are 3.57%, 3.64 % 2.85% and 3.14% respectively. Values of some quality indices such as the iodine values, peroxide values, Acid Values and Free Fatty Acid evaluated in this research project were found to fall within the FAO/WHO recommendations for lecithin. This study has therefore, contributed to the availability of detailed information from the characteristics stand point and quality index of oil extracted from the selected varieties of sesame and lecithin isolated from their oils. This study therefore concludes that lecithin may be sourced from some Nigerian varieties of sesame and their quality may be enough to meet various industrial applications.

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Section: Resultscontrasting

confidence: 57%

Section: Production Of Lecithin From Extracted Sesame Oilmentioning

confidence: 99%

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Determination of Yield and Quality Parameters of Lecithin Produced from Some Elite Varieties of Nigerian Sesame (Sesamum indicum)

Mumeen

Onotugoma

Onwuegbu

et al. 2019

JAERI

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Production of green surfactants: Market prospects

Farias

Almeida

Silva

et al. 2021

Electronic Journal of Biotechnology

192

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Recovered Camellia oleifera lecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties

Liu

et al. 2020

Int J of Food Sci Tech

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SummaryIn this study, the chemical composition and emulsifying properties of camellia lecithin recovered from crude camellia oil by both acid and enzymatic degumming were investigated. Camellia lecithin recovered from acid degumming (CLAD) mainly comprised phospholipids (PS, PI, PE and PA), whereas camellia lecithin recovered from enzymatic degumming (CLED) contained more lysophospholipids (LPI, LPE, LPA). The saturated fatty acids made up a large portion of total fatty acids in CLED compared to CLAD. CLED‐stabilised emulsions tended to be more stable than CLAD‐stabilised emulsions. Meanwhile, emulsions stabilised by CLED exhibited smaller particle size in agreement with their microstructures. Moreover, both CLED and CLAD‐stabilised emulsions were sensitive to pH and ionic strength changes and provided smaller particle size and higher stability at pH = 7 and 1 mm NaCl concentration. These findings provide valuable information for potential applications of camellia lecithin with characteristic phospholipid composition as alternative o/w emulsifiers in food industry.

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Isolation and Characterization of Lecithin from Selected Nigerian Varieties of Soybean (Glycine max)

Cited by 3 publications

References 0 publications

Determination of Yield and Quality Parameters of Lecithin Produced from Some Elite Varieties of Nigerian Sesame (Sesamum indicum)

Determination of Yield and Quality Parameters of Lecithin Produced from Some Elite Varieties of Nigerian Sesame (Sesamum indicum)

Production of green surfactants: Market prospects

Recovered Camellia oleifera lecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties

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