Premium
Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography
Author(s) -
Cansell Maud,
Bardeau Tiphaine,
Morvan Estelle,
Grélard Axelle,
Buré Corinne,
SubraPaternault Pascale
Publication year - 2017
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-017-3022-y
Subject(s) - camelina , phospholipid , food science , polyunsaturated fatty acid , chemistry , composition (language) , gas chromatography , camelina sativa , phosphatidylcholine , degree of unsaturation , chromatography , phosphatidylinositol , fatty acid , biochemistry , biology , agronomy , membrane , linguistics , philosophy , crop , kinase
Camelina, flaxseed, hemp, sesame, and walnut cakes were analyzed for their phospholipid (PL) content and composition using 31 P and 1 H nuclear magnetic resonance and gas chromatography. The data evidenced variations between the sources in terms of (1) total lipid content and PL concentration, camelina cake being the richest source of PLs, (2) PL composition, phosphatidylcholine being the most abundant phospholipid in sesame and hemp cakes, whereas phosphatidylinositol represented about 25% of the total PLs in most cakes, and (3) fatty acid composition of the PLs, camelina cake being the richest source of omega 3 polyunsaturated fatty acids. These data may be useful to diversify the PL sources available and to provide PL fractions with specific nutritional or functional properties.