Fractionation of soybean phospholipids by high‐performance liquid chromatography with an evaporative light‐scattering detector

Abstract

Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) from 23 soybean lines with a wide range of fatty acid compositions were resolved into seven fractions by highperformance liquid chromatography (HPLC). Fraction identities were assigned from fatty acid compositions determined by gas chromatography (GC). A mass detector, i.e., an evaporative light-scattering detector, was used for HPLC quantification. The detector response was a power function of PC and PE concentrations. Various correction methods were applied to the detector response to obtain the best agreement between phospholipid (PL) fatty acid compositions determined by GC and that calculated from the corrected HPLC fraction percentages. The corrected HPLC fraction composition also was compared with that calculated from stereospecific distribution data using a 1-random-2-random hypothesis. Correlation between PL-fatty acid and HPLC-fraction percentages showed that genetic modification of soybean oil composition caused changes in PL species, which alter physical properties and may alter the physiological functions of PL in biomembranes.

Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil‐based shortening

“…Soybean oil was responsible for the contribution of αlinolenic acid (18:3), which represented about 5.1% of the total FA in the mixture. By taking into account that α-linolenic acid in pure soybean oil is usually 8% (14), it is reasonable to conclude that the shortening studied contained no less than 63% soybean oil. Relatively high homogeneity in the molecular structure of the TAG was observed since C 50 , C 52 , and C 54 combined to make up 88.7% of the total.…”

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

“…As far as we are aware, this is the first report of systematic identification and the relative contents of individual molecular species of soy PE. Data available on soy PL species is, in fact, focused on PC [5,7,13,16,21]. The major PE molecular species in egg yolk were identified as (C16:0-C18:1)PE (26.6%) and (C18:0-C18:1)PE (26.5%), followed by (C18:0-C18:2)PE (20.0%) and (C16:0-C18:2)PE (16.7%).…”

Identification and kinetics of oxidized compounds from phosphatidylcholine molecular species

“…Three main classes of PL were identified in soy lecithin: phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI). In addition to their technological properties, PL, especially PC, are of great nutritional interest: soy PL are rich in essential fatty acids (FA) such as linoleic and alpha-linolenic acids (Wang, Hammond, Cornette, & Fehr, 1999;Wang, Hammond, & Fehr, 1997) and in choline, a constitutive part of one of the polar heads, which is known to be essential for the synthesis of the neurotransmitter acetylcholine or for protecting liver (Shahidi, 2006). As far as assimilation of nutrients is concerned, several studies (Amate, Gil, & Ramirez, 2001;Lemaitre-Delaunay et al, 1999;Wijendran et al, 2002) showed that PC is a better carrier of polyunsaturated fatty acids (PUFA) than triacylglycerols (TAG).…”

“…Two molecular species of PC were selected as models: 1-stearoyl-2-oleoyl-sn-glycero-3-phosphocholine (SOPC) and 1-stearoyl-2-linoleoyl-sn-glycero-3-phosphocholine (SLPC). SLPC was previously identified in soy PC (Wang et al, 1997(Wang et al, , 1999, while SOPC was chosen because of the limited number of oxidation products it would generate due to its single double bond. In this study, only the formation of hydroperoxides and oxidative changes that do not include dimerization and degradation were investigated.…”