Optimal conditions for fractionation of rapeseed lecithin with alcohols

Sosada, Marian

doi:10.1007/bf02552715

Cited by 23 publications

(18 citation statements)

References 4 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A marked compositional difference was recorded between deoiled sunflower lecithin, PI-enriched fraction, and hydrolysed lecithins. PIf exhibited the highest concentration of phosphatidylinositol (35.2%) in agreement with several results obtained by applying different fractionation processes with absolute ethanol on soybean, rapeseed, and sunflower lecithins [1,5,6]. On the other hand, the hydrolysed lecithins presented an increase in the concentration of lysophospholipid as increasing the hydrolysis time, showing the efficiency of the enzymatic process.…”

Section: Phospholipid Compositionsupporting

confidence: 89%

“…Lecithins with different physicochemical and functional properties, with respect to native ones, can lead to obtain by chemical or enzymatic modification of their phospholipid composition [4]. Fractionation with ethanol or acetone [1,5,6] and the enzymatic hydrolysis [7,8] are the modification processes usually applied on native lecithins. Native and modified lecithins are used in a wide range of industrial applications: nutritional, pharmaceutical, food, cosmetics, etc.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures

Cabezas

Diehl²,

Tomás

2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Most commonly processes for lecithin modification are deoling, fractionation with absolute ethanol to produce phosphatidylcholine or phosphatidylinositol‐enriched fractions, or enzymatic hydrolysis of these compounds. These modifications are important for achieving an optimal balance between hydrophilic and lipophilic compounds (HLB) and ensure a good food processing ability. The aim of this work was to improve the O/W emulsifying properties of modified lecithins with low HLB mixing them with hydrolysed sunflower lecithin obtained using a microbial phospholipase A2 (PLA2). Thereby, three modified sunflower lecithins (hydrolysed (HL), deoiled (DSL), and PI fraction (PIf)) were obtained. These modified lecithins and their mixtures were applied as emulsifying agent of coarse and fine O/W emulsions (Φm = 0.3). Stability of different emulsions was evaluated through the evolution of backscattering profiles, particle size distribution, and mean particle diameters. Mixtures with a hydrolysed lecitihin increased the HLB (addition of lysophospholipids) and improved the O/W emulsifying properties of DSL and PIf in each case. Mixtures 0.5:0.5 of DSL/HL or PIf/HL produced a similar behavior than 1% HL emulsions, constituting a good alternative for production of new bioactive agents. Practical applications: This study deals about the increase of the O/W emulsifying properties and thereby the commercial value of modified sunflower lecithins with low HLB values. The main target of this research work is to contribute with useful information to the food industry. Flow diagram of the process used for producing different modified lecithins to analyze their emulsifier properties in mixtures.

show abstract

Section: Phospholipid Compositionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures

Cabezas

Diehl²,

Tomás

2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…So that yield was decrease. Yield increased with an increase of solvent-to-oil ratio in fractionation of rapeseed lechitin with ethanol (Sosada et al, 1993).…”

Section: The Effects Of Cfame-to-acetone Ratio On Yieldmentioning

confidence: 95%

Synthesis of Fatty Acid Methyl Esters from Jatropha curcas Oil and Its Purification Using Solvent Fractionation

Wardhani

Hidayat

2014

IFNP

View full text Add to dashboard Cite

Fatty acid methyl esters (FAME) are produced by transesterification. The problem in the product of transesterification is the presence of impurities such as mono-, di-, triglycerides, and free fatty acids. So that, the purification using solvent fractionation is needed to separate them from FAME. The objective of this research were to determine the effects of crude fatty acid methyl esters-to-acetone (CFAME/acetone) ratio on yield, purity, purification factor, and recovery of FAME after fractionation and to evaluate the impurities which were separated in each step of fractionation. FAME were produced from Jatropha curcas oil using Berchmans's and Tiwari's methods. The impurities were separated by solvent fractionation using acetone. CFAME/acetone ratios were 1, 2, 3, 4, and 5. Fractionation was done stepwise namely 21°C, 16°C, 12°C, and 5°C. The results showed that the conversion of FAME using Tiwari's method was 1.7-fold higher than Berchmans's method. Purification of FAME using solvent fractionation resulted that the best CFAME/acetone ratio was 1. Yield decreased 1.6-fold at CFAME/acetone ratio 4. Purity decreased 8.74% with an increase in CFAME/acetone ratio 1 to 5. Purification factor decreased 2-fold at CFAME/acetone 1 to 3. Recovery decreased 1.3-fold at CFAME/acetone ratio 1 to 4. The impurities which were separated from FAME were mono-, di-, triglycerides, and free fatty acids and the major component of impurities was triglycerides (>59%). The results indicated that solvent fractionation could be used as an alternative method for purifying FAME and further study to optimize this method was needed.

show abstract

“…The introduction of changes in the original concentration of these phospholipids, by chemical or enzymatic modification of their structure can lead to obtain lecithins with different physicochemical and functional properties, with respect to native lecithin (van Nieuwenhuyzen & Tomás, 2008). The modification processes usually applied on native lecithins are the fractionation with ethanol (Sosada, 1993;Wu & Wang, 2004;Cabezas et al, 2009aCabezas et al, , 2009b and the enzymatic hydrolysis (Schmitt & Heirman, 2007;Cabezas et al, 2011a). Native and modified lecithins are used in a wide range of industrial applications: nutritional, pharmaceutical applications, food, cosmetics, etc.…”

Section: Introductionmentioning

confidence: 99%