Determination of phospholipids in soybean lecithin samples via the phosphorus monoxide molecule by high-resolution continuum source graphite furnace molecular absorption spectrometry

Pires, Laís N.; Brandão, Geovani Cardoso; Teixeira, Leonardo Sena Gomes

doi:10.1016/j.foodchem.2017.01.019

Cited by 26 publications

(10 citation statements)

References 30 publications

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“…Previous work claims curcumin to not be an efficient photosensitizer in protic polar solvents, though it is an efficient photosensitizer in aprotic solvents . (b) Properties of natural dispersants applied in this study. ,− …”

Section: Resultsmentioning

confidence: 98%

Farm-to-Tap Water Treatment: Naturally-Sourced Photosensitizers for Enhanced Solar Disinfection of Drinking Water

2020

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Universal access to basic drinking water services remains elusive, especially for rural communities of low-and lower-middle income countries where financial constraints restrict the implementation of existing drinking water development approaches. With the need for cheaper and more accessible point-of-use water treatment technologies, this study proposes a near-zero cost modification for solar disinfection (SODIS) using a suite of natural, plant-sourced photosensitizers to produce singlet oxygen and accelerate microbial inactivation under simulated sunlight. Chlorophyll, curcumin, and Saint John's Wort extract are applied with edible dispersants, enhancing the inactivation of bacteriophage MS2, a human enteric virus surrogate. Chlorophyll exhibited the most dramatic enhancement, increasing the disinfection rate up to 180 times that of SODIS alone. The potential for this approach to be successfully applied in different geographic regions was evaluated using the experimentally obtained disinfection kinetics and annual average daytime surface sunlight intensity data across the globe. The findings suggest that locally sourced natural photosensitizers and dispersants (e.g., chlorophyll extracted from alfalfa and saponin extracted from quinoa husks) can be a particularly useful point-of-use water disinfection technology for rural regions of low-and lower-middle income countries that have been previously underserved by safe water initiatives.

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Section: Resultsmentioning

confidence: 98%

Farm-to-Tap Water Treatment: Naturally-Sourced Photosensitizers for Enhanced Solar Disinfection of Drinking Water

2020

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“…The SYL-spectrum was similar to that of RSO, except that the peak at 3009 cm −1 had a higher intensity in SYL compared to RSO. SYL typically contains about 5% complex sugars, 11% glycolipids, 18% phosphatidylcholine (PC), 14% phosphatidylethanolamine (PE), 9% phosphatidylinositol (PI), 5% phosphatidic acid (PA), 2% other phospholipids, and 37% neutral oil [ 57 , 58 ]. SYL is, therefore, mostly comprised of phospholipids (PE, PA, PC, and PI), which typically have two hydrophobic fatty acyl chains and a polar hydrophilic head group.…”

Section: Resultsmentioning

confidence: 99%

Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

et al. 2022

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Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.

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“…Soybean oil contained a high proportion of unsaturated fatty acids (23% and 58% of monounsaturated and polyunsaturated fatty acids, respectively), over 50% of linoleic acid (C18:2). Whereas, the soybean lecithin contained a high proportion of phospholipids (47%–62%) with 33%–35% soybean oil (Pires, Brandão, & Teixeira, ). The specificity of lipases is governed by the molecular structure and catalytic properties of the enzyme, structural characteristics and functional groups of the substrate, and other influencing factors associated with the enzyme‐substrate binding (Manco, Mandrich, & Rossi, ).…”

Section: Resultsmentioning

confidence: 99%

Insight into the formation of 3‐monochloropropane‐1,2‐diol in soy sauce in the presence of pancreatin or other exogenous lipases

Xiang

Sun‐Waterhouse

You

et al. 2019

J Food Process Preserv

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This is the first research to show that 3‐chloro‐1,2‐propanediol (3‐MCPD) was formed upon the action of 0.1% pancreatin at the early stage of soy sauce fermentation with Aspergillus oryzae and mixtures of soy flakes and wheat flour. A series of experiments were then performed to gain insight into such 3‐MCPD formation. Results showed that adding 0.1% pancreatin causes slightly decreased reducing sugar content but significantly increased 3‐MCPD, without significant changes in amino nitrogen, total nitrogen, and total acid contents. 3‐MCPD was formed by the action of different exogenous lipases (pancreatic phospholipase, Candida antarctica lipase B [CALB], and phospholipase A2). Further, soybean oil (not lecithin) could facilitate the 3‐MCPD formation upon the action of CALB, phospholipase A2, and pancreatic lipase due to the substrate specificity. Without adding such enzymes, all soy sauce koji with soybean oil had detectable 3‐MCPD, indicating that lipase may bind to the substrate via covalent bonding and chloride ions exert nucleophilic attack to form 3‐MCPD esters (which were hydrolyzed to release 3‐MCPD). Further studies are required to clarify precise mechanisms underlying the 3‐MCPD formation in the presence of exogenous lipase especially phospholipases. Practical applications To avoid the prevalence of 3‐MCPD brewing in soy sauce, this manuscript gives the theoretical basis.

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Determination of phospholipids in soybean lecithin samples via the phosphorus monoxide molecule by high-resolution continuum source graphite furnace molecular absorption spectrometry

Cited by 26 publications

References 30 publications

Farm-to-Tap Water Treatment: Naturally-Sourced Photosensitizers for Enhanced Solar Disinfection of Drinking Water

Farm-to-Tap Water Treatment: Naturally-Sourced Photosensitizers for Enhanced Solar Disinfection of Drinking Water

Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

Insight into the formation of 3‐monochloropropane‐1,2‐diol in soy sauce in the presence of pancreatin or other exogenous lipases

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