The Preparation of Rapeseed Lecithin with High Phosphatidylcholine Content

Abstract

The raw commercial rapeseed lecithin free of erucic acid and glucosinolate (00‐type) was purified by deoiling with acetone and extracting with ethanol. The increasing of phosphatidylcholine (PC) content (from 50 to 70–80%) in obtained rapeseed lecithin extract was performed. It was done by column chromatographic fractionation using a low silica gel–lecithin extract ratio about 2:1 and the various temperatures up to 60°C. The fractions were eluted with 95% ethanol. Effect of rapeseed lecithin column fractionation temperatures is significant and the better purification quality in the higher temperatures was observed. Based on performed investigations it could be summarized that the low silica gel–lecithin extract ratio (2:1) allows to obtain rapeseed lecithin with above 80% content of PC and the best results for temperature 60°C were observed.

Purification of Soybean Phosphatidylcholine Using D113‐III Ion Exchange Macroporous Resin Packed Column Chromatography

“…However, a large amount of soybean PC, although preferred with high purity ([80%) [4], is used currently with low purity (30-60%) due to limitations of purification technology and costs [5][6][7][8]. Various methods have been attempted for purifying soybean PC, including solvent extraction [9,10], supercritical fluid extraction (SFE) [11], HPLC [12,13], and column chromatography [14]. In these methods, solvent extraction and SFE have an unsatisfactory separation efficiency; HPLC, although having the highest separation efficiency, possesses the least industrial feasibility so far due to its high costs; and column chromatography is considered more appropriate for industrial purification of phospholipids, yet its potential has not been fully tapped for large-scale purification of PC due to the poor availability of cost-effective chromatographic media that give satisfactory yields and purities of the products.…”

Physical and sensory properties of chocolate made with lecithin of different origin

“…). Although it is known that different phospholipids exhibit a different impact on the rheology of chocolate‐like systems , this is of less importance for the mechanical response of solidified systems.…”

“…Although not confirmed by sensory experiments, the color difference DE Ã between white reference and white chocolate with lecithin is in a range [25,36] that allows visual discrimination. For both types, L Ã of chocolate with canola lecithin was significantly lower than that of the other chocolates, presumably because of the higher amount of coloring compounds in the lecithin preparation [35] (see also color specifications of the lecithins, Table 1).…”