The Composition and Properties of Purified Rapeseed Lecithins

Sosada, Marian; Pasker, Beata; Kot, Katarzyna

doi:10.1002/lipi.19920940609

Cited by 3 publications

(6 citation statements)

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“…Phospholipids content was evaluated by a modified Wagner's method (10). Remaining parameters of the rapeseed wet gum and the raw lecithin were measured and calculated as described previously (4). Before measurement, the samples of rapeseed wet gum were dried under vacuum (20~ 5-10 mm Hg) to constant weight.…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies have shown (4,5) that high-quality purified rapeseed lecithin can be prepared directly from the lecithin wet gum obtained from double-zero rapeseed varieties. Deoiled rapeseed lecithin and the product of its fractionation with alcohols (6), obtained from the wet gum, have better chemical and physical properties (4,5) than those prepared from raw lecithin (4,7,8). This is clearly seen in terms of acetone insolubles, phosphatidylcholine (PC) content, and acid value.…”

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confidence: 99%

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Studies on stability of rapeseed wet gum as a source of pharmaceutical lecithin

Sosada

1996

J Americ Oil Chem Soc

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Lecithin wet gum with high water content is less stable during storage than dry lecithin. Deoiling and dehydrating the fresh gum can result in a purified lecithin of high quality. The stability of rapeseed wet gum obtained from doublezero rapeseed varieties was determined at various temperatures. The effect of storage time on volatile substances, acetone insolubles, neutral lipids and acid, iodine, and peroxide values were investigated. The rapeseed wet gum stored a little above 20~ is stable for up to ten days, although in the frozen state (-20~ no changes in general composition, acid, iodine, and peroxide values were observed during 24 mon of storage. JAOCS 73, 367-370 (1996). KEY WORDS:Lecithin wet gum, rapeseed lecithin, rapeseed wet gum storage, stability of rapeseed wet gum.

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Section: Methodsmentioning

confidence: 99%

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confidence: 99%

Studies on stability of rapeseed wet gum as a source of pharmaceutical lecithin

Sosada

1996

J Americ Oil Chem Soc

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“…Possibly, it could be modified slightly by minor deviations in the fatty acid patterns between triacylglycerols, the main constituent of an oil, and for example, phospholipids, which are removed during refining in the course of the so-called degumming. Rapeseed phospholipids contain only small amounts of erucic acid (Persmark, 1968;Sosada et al, 1992),…”

Section: Variation Of Erucic Acid Concentration In Rapeseed Oil Sample Subgroupsmentioning

confidence: 99%

Erucic acid concentration of rapeseed (Brassica napus L.) oils on the German food retail market

Russo

Yan

Stier

et al. 2021

Food Science & Nutrition

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Rapeseed oil is one of the most important vegetable oils in Germany. It has a favorable fatty acid composition but also contains a certain amount of erucic acid (EA). As the result of toxicological considerations regarding this fatty acid, the European Food Safety Authority (EFSA) established a tolerable daily intake (TDI) for EA of 7 mg/kg body weight in 2016. On this basis, the maximum EA levels for vegetable oils allowed in the European Union have been reduced shortly from 50 to 20 g/kg, and for infant formula and follow‐on formula from 10 to 4 g/kg. However, rapeseed oil is also recommended for the preparation of homemade food for infants and children. Little is known about the actual EA concentrations of rapeseed oils on the German retail market. Current data are especially important for the necessary reassessment of its recommendation in infant and child nutrition based on the established TDI. Three hundred representative rapeseed oil samples were purchased in retail stores across Germany. EA concentrations, determined by GC‐FID, were in a range of 0.17–9.68 g/kg, with 241 samples being even below 4 g/kg. All oils were below the maximum level valid at the time of this investigation, and even below the newly established lower maximum level of 20 g/kg. The major part also met the requirements for infant and follow‐on formula. The representative results provide valuable current data for the necessary reassessment of the dietary recommendations for infant and child nutrition based on the established TDI.

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“…Purified rapeseed lecithin prepared from 00-type rapeseed varieties is low in erucic acid and glucosinolates, is less sensitive to oxidation in comparison to soya one, and has the potential to be used not only in technical fields but also in pharmacy, cosmetic and food industries [6,7]. Generally, rapeseed lecithin ethanol insoluble fraction (LEIF) rich in phosphatidyl ethanolamine (PE) (26%) and phosphatidyl inositol (PI) (34%), is a weak emulsifier for oil-in-water (O/W) type emulsions [6,8]. For this reason, this lecithin fraction can only be used as feed grade lecithin in broiler and piglet feed, or as a nutrient in yeast production [3].…”

Section: Introductionmentioning

confidence: 99%

“…Surface-active property and resistance to oxidation as well as the specific area of application, significantly depend on the plant source and chemical phospholipid modifications [3,4]. Purified rapeseed lecithin prepared from 00-type rapeseed varieties is low in erucic acid and glucosinolates, is less sensitive to oxidation in comparison to soya one, and has the potential to be used not only in technical fields but also in pharmacy, cosmetic and food industries [6,7]. Generally, rapeseed lecithin ethanol insoluble fraction (LEIF) rich in phosphatidyl ethanolamine (PE) (26%) and phosphatidyl inositol (PI) (34%), is a weak emulsifier for oil-in-water (O/W) type emulsions [6,8].…”

Section: Introductionmentioning

confidence: 99%

Optimization by full factorial design of the emulsifying properties of ethanol insoluble fraction from rapeseed lecithin

Sosada¹,

Pasker²,

Gabzdyl³

2003

Euro J Lipid Sci & Tech

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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...

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The Composition and Properties of Purified Rapeseed Lecithins

Cited by 3 publications

References 4 publications

Studies on stability of rapeseed wet gum as a source of pharmaceutical lecithin

Studies on stability of rapeseed wet gum as a source of pharmaceutical lecithin

Erucic acid concentration of rapeseed (Brassica napus L.) oils on the German food retail market

Optimization by full factorial design of the emulsifying properties of ethanol insoluble fraction from rapeseed lecithin

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