The major component phospholipids of rapeseed gum

Weenink, R. O.; Tulloch, A. P.

doi:10.1007/bf02609685

Cited by 31 publications

(11 citation statements)

References 16 publications

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“…The content of petroselinic acid was found to be lower in total phospholipids than in the respective oils for both species. These observations are in close agreement with earlier reports on the presence of unusual fatty acids in seed phospholipids (21,(32)(33)(34).…”

Section: Resultssupporting

confidence: 93%

Phospholipids of palash (Butea monosperma), papaya (Carica papaya), jangli badam (Sterculia foetida), coriander (Coriandrum sativum) and carrot (Daucus carota) seeds

Rao

1987

J Americ Oil Chem Soc

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Analyses of the phospholipids of palash (Butea monosperma), papaya (Carica papaya), jangli badam (Sterculia foetida), coriander (Coriandrum sativum) and carrot (Daucus carota) seeds are reported in the present study. Phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol were identified as major components in all the seeds. Small amounts of lysophosphatidylcholine in palash and papaya, and cardiolipin in palash, papaya and carrot also were detected. The predominant fatty acids present in the total and individual phospholipids of the seeds examined were oleic, linoleic and palmitic. In the case of palash and papaya phospholipids, the profile of fatty acid distribution was similar to that of their respective oils. However, the unusual fatty acids present predominantly in jangli badam, coriander and carrot oils were found to be significantly reduced in the respective phospholipids.Non-conventional oilseeds are now being considered as potential raw materials to augment the supply of edible oils. The study of these oilseeds for their minor constituents is useful in order to use both the oil and the minor constituents effectively. The information on phospholipids of these seeds is also important in processing and utilizing the oil and by-products (1-2}. In continuation of our earlier studies on seed phospholipids, the present study pertains to analysis of phospholipids of five seeds, namely palash (Butea monosperma), papaya (Carica papaya), jangli badam (Sterculia foetida), coriander (Coriandrum sativum} and carrot (Daucus carota) which belong to the Leguminosae, Caricaceae, Sterculiaceae and Umbelliferae families, respectively. The chemical characteristics and fatty acid composition of these seed oils were reported earlier by several authors {3-10}. EXPERIMENTALMaterials. Papaya, coriander and carrot seeds were purchased from the local market. Jangli badam and palash kernels were collected from the local area. Reagents and chemicals used were of analytical grade (BDH and Indian Drugs and Pharmaceuticals Limited, India}. Silica gel (finer than 200 mesh} for column chromatography and silica gel-G for thin layer chromatography were obtained from Acme Synthetic Chemicals, India. Lysophosphatidylcholine (egg yolk}, phosphatidylinositol (soybean} and cardiolipin {bovine heart} were purchased from Sigma Chemical Company, St. Louis, Missouri, and TLC-pure phosphatidylcholine and phosphatidylethanolamine were isolated from egg yolk.Methods: Extraction of phospholipids. Seeds (or kernels, 500 g) were powdered and extracted at room temperature with a mixture of chloroform and methanol (2:1, v/v} according to the procedure of Folch et al. ill}. Acetone insolubles were obtained by repeated acetone precipitation of the total lipid extract (12}. Pure phospholipids were separated from acetone-insoluble material by silica gel column chromatography (13) by using the following sequence of solvents: (i) chloroform, (ii} acetone, and (iii) methanol. The neutral lipids were eluted in chloroform, glycolipids in acetone and ...

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Section: Resultssupporting

confidence: 93%

Phospholipids of palash (Butea monosperma), papaya (Carica papaya), jangli badam (Sterculia foetida), coriander (Coriandrum sativum) and carrot (Daucus carota) seeds

Rao

1987

J Americ Oil Chem Soc

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“…However, Darroch et al (1990) reported that 66.8% of canola screenings are comprised of canola seeds and that the Lys content expressed as a proportion of the nitrogen (5.6 g 16 g -1 N) was similar to that of canola seed, suggesting that the addition of these screenings back to the meal would have little impact on the composition of the meal. Gums recovered from the oil are also commonly added to the meal but the protein content of this lipid/wax material would be very low and would not have a major impact on the amino acid composition as a proportion of the protein (Weeniuk and Tullock 1966). Therefore, the changes in amino acid composition are likely due directly to the DT process.…”

Section: Discussionmentioning

confidence: 99%

The digestibility and content of amino acids in toasted and non-toasted canola meals

Newkirk

Classen²,

Scott³

et al. 2003

Can. J. Anim. Sci.

117

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. 2003. The availability and content of amino acids in toasted and non-toasted canola meals. Can. J. Anim. Sci. 83: 131-139. A study was conducted to determine the level and digestibilities of amino acids and the level of glucosinolates in toasted and non-toasted canola meal samples produced in commercial crushing plants in western Canada. A total of 26 non-toasted and 31 toasted canola meals samples were analyzed for apparent ileal amino acid digestibilities using broiler chickens between 21 and 28 d of age. Commercially toasted canola meal contained 5.6 g 16 g -1 N (range 5.3-5.9) of Lys with a digestibility ranging from 65.5 to 85.7% (mean = 78.0%). Non-toasted canola meal contained 6.0 g 16 g -1 N (range 5.7-6.3) Lys with digestibility values ranging from 87 to 92% (mean = 89.7%). Toasted canola meal had an average total digestible amino acid content (not including Tyr and Trp) of 69.6 g 16 g -1 N (range 56.6-75.6) while non-toasted canola meal had 77.6 g 16 g -1 N (range 73.1-82.0). The levels of aliphatic glucosinolates in the toasted (6.16 µmol g -1 meal, range 1.2-12.5) and non-toasted meals (10.5 µmol g -1 meal, range 7.8-15.1) were low and likely of no nutritional consequence. In conclusion, non-toasted canola meal contains higher levels of digestible amino acids than conventional toasted canola meal and therefore consideration should be given to modifying commercial systems to produce a non-toasted meal.

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“…Can (Weenink and Tulloch 1966) could be added directly to the RSM. Leeson et al (1911), and Summers and Leeson (1971) Treatments were the four grain mixtures (Table 2) (Hb) and leucocyte count (WBC) using standard methods (Papas et al, unpublished data).…”

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confidence: 99%

Effects of Tower and 1821 Rapeseed Meals and Tower Gums on Milk Yield, Milk Composition and Blood Parameters of Lactating Dairy Cows

Papas¹,

Ingalls²,

Cansfield³

1978

Can. J. Anim. Sci.

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The major component phospholipids of rapeseed gum

Cited by 31 publications

References 16 publications

Phospholipids of palash (Butea monosperma), papaya (Carica papaya), jangli badam (Sterculia foetida), coriander (Coriandrum sativum) and carrot (Daucus carota) seeds

Phospholipids of palash (Butea monosperma), papaya (Carica papaya), jangli badam (Sterculia foetida), coriander (Coriandrum sativum) and carrot (Daucus carota) seeds

The digestibility and content of amino acids in toasted and non-toasted canola meals

Effects of Tower and 1821 Rapeseed Meals and Tower Gums on Milk Yield, Milk Composition and Blood Parameters of Lactating Dairy Cows

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