Determination of phospholipids in soybean (Glycine max (L.) Merr) cultivars by liquid chromatography–tandem mass spectrometry

Lee, Sung Joong; Choi, Jin Young; Park, Semin; Chung, Jong Il; Jin, Jong Sung; Lee, Soo Jung; Sung, Nak‐Ju; Bae, Dong Won; Shin, Sung Chul

doi:10.1016/j.jfca.2009.12.015

Cited by 26 publications

(8 citation statements)

References 28 publications

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“…The overall composition of fatty acids and other bioactive compounds in soy are determined by its genotype (Lee et al, 2010;Maestri et al, 1998). Soy samples with altered fatty acid composition have been developed through mutation breeding (Patil, Taware, Oak, Tamhankar, & Rao, 2007).…”

Section: Introductionmentioning

confidence: 99%

Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (L.) Merrill) grown in different regions

Galão

Carrão-Panizzi

Mandarino

et al. 2014

Food Research International

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The aim of this study was to compare fatty acid profiles of seed samples from twenty different soybean (Glycine max (L.) Merrill) genotypes (14 non-transgenic and six transgenic Roundup-tolerant) grown at two different locations, both in the Parana state, a southern region of Brazil. A total of eleven fatty acids were detected and quantified, among them the most expressive ones were oleic, linoleic, linolenic and palmitic acids. The total unsaturated fatty acid amount was higher than 82%. An increase in the n-3 fatty acids quantities were observed in transgenic species, which can be reflected in lower n-6/n-3 ratios, a highly desired trend regarding consumers' health. In conclusion, results showed a large amount of variation among the different germplasms (either conventional or transgenic) within and across locations.

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Section: Introductionmentioning

confidence: 99%

Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (L.) Merrill) grown in different regions

Galão

Carrão-Panizzi

Mandarino

et al. 2014

Food Research International

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“…Reversed-phase LC-MS has also been used for analysis of PLs [12][13][14]. On the basis of different chain lengths and the degree of unsaturation of the acyl chain, reversed-phase LC can separate different molecular species within one PL class [15].…”

Section: Introductionmentioning

confidence: 99%

Determination of phosphatidylethanolamine molecular species in various food matrices by liquid chromatography–electrospray ionization–tandem mass spectrometry (LC–ESI–MS2)

et al. 2012

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A liquid chromatographic-electrospray ionization-tandem mass spectrometric (LC-ESI-MS(2)) method has been developed for determination of the molecular species of phosphatidylethanolamine (PE) in four food matrices (soy, egg yolk, ox liver, and krill oil). The extraction and purification method consisted of a pressurized liquid extraction procedure for total lipid (TL) extraction, purification of phospholipids (PLs) by adsorption on a silica gel column, and separation of PL classes by semi-preparative normal-phase HPLC. Separation and identification of PE molecular species were performed by reversed-phase HPLC coupled with electrospray ionization tandem mass spectrometry (ESI-MS(2)). Methanol containing 5 mmol L(-1) ammonium formate was used as the mobile phase. A variety of PE molecular species were detected in the four food matrices. (C16:0-C18:2)PE, (C18:2-C18:2)PE, and (C16:0-C18:1)PE were the major PE molecular species in soy. Egg yolk PE contained (C16:0-C18:1)PE, (C18:0-C18:1)PE, (C18:0-C18:2)PE, and (C16:0-C18:2)PE as the major molecular species. Ox liver PE was rich in the species (C18:0-C18:1)PE, (C18:0-C20:4)PE, and (C18:0-C18:2)PE. Finally, krill oil which was particularly rich in (C16:0(alkyl)-C22:6(acyl))plasmanylethanolamine (PakE), (C16:0-C22:6)PE, and (C16:0-C20:5)PE, seemed to be an interesting potential source for supplementation of food with eicosapentaenoic acid and docosahexaenoic acid.

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“…Soybean oil contains around 24% oleic acid (wt% of the total fatty acid residues), whereas argan oil contains 43–48% oleic acid (Table 2) 2, 19, 20. The phospholipids content in argan oil is nearly 0.3 wt% 2 and in soybean oil nearly 0.8 wt% 21.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of highly stable monodisperse argan oil‐in‐water emulsions using microchannel emulsification

El-Abbassi

Neves

Kobayashi

et al. 2012

Euro J Lipid Sci & Tech

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Argan oil is well known for its nutraceutical properties. Its specific fatty acid composition and antioxidant content contribute to the stability of the oil and to its dietetic and culinary values. There is an increasing interest to use argan oil in cosmetics, pharmaceutics, and food products. However, the formulation of highly stable emulsions with prolonged shelf life is needed. In this study, argan oil-in-water (O/W) emulsions were prepared using microchannel (MC) emulsification process, stabilized by different non-ionic emulsifiers. The effects of processing temperature on droplet size and size distribution were studied. Physical stability of argan O/W emulsions was also investigated by accelerated stability testing and during storage at room temperature (25 AE 28C). Highly monodisperse argan O/W emulsions were produced at temperatures up to 708C. The obtained emulsions were physically stable for several months at room temperature. Furthermore, emulsifier type, concentration, and temperature were the major determinants influencing the droplet size and size distribution. The results indicated that a suitable emulsifier should be selected by experimentation, since the interfacial tension and hydrophilic-lipophilic balance values were not suitable to predict the emulsifying efficiency.Practical applications: MC emulsification produces efficiently monodisperse droplets at wide range of temperatures. The findings of this work may be of great interest for both scientific and industrial purposes since highly stable and monodisperse argan oil-in-water emulsions were produced which can be incorporated into food, cosmetic, or pharmaceutical formulations.Abbreviations: AO, argan oil; CV, coefficient of variation; d av , average droplet diameter (mm); HLB, hydrophilic-lipophilic balance; IT, interfacial tension; MC, microchannel; O/W, oil-in-water emulsion; r, density (kg/m 3 ); r r , density ratio; SBO, soybean oil; s, standard deviation; h, viscosity (mPa s); h r, viscosity ratio 224Eur.

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Determination of phospholipids in soybean (Glycine max (L.) Merr) cultivars by liquid chromatography–tandem mass spectrometry

Cited by 26 publications

References 28 publications

Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (L.) Merrill) grown in different regions

Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (L.) Merrill) grown in different regions

Determination of phosphatidylethanolamine molecular species in various food matrices by liquid chromatography–electrospray ionization–tandem mass spectrometry (LC–ESI–MS2)

Preparation and characterization of highly stable monodisperse argan oil‐in‐water emulsions using microchannel emulsification

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