Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins

Autores
Penci, Maria Cecilia; Constenla, Diana Teresita; Carelli Albarracin, Amalia Antonia
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The free-fatty acid profile of sunflower and soybean lecithins generated by enzymatic hydrolysis was determined by capillary gas chromatography using the internal standard method. This procedure involves the previous lipid extraction, clean-up and fatty-acid methyl-esters preparation. Different conventional methods commonly employed to calculate the hydrolysis degree in both substrates were compared. The fatty-acid profile of sunflower and soybean phospholipids and its initial acidity composition were chromatographically determined. Results from recovery studies were satisfactory (98% and 108% for soybean and sunflower, respectively). The effect of temperature (50 and 60 °C) and pH conditions (pH 7 and pH 8) on lecithin-hydrolysis degree was evaluated, being temperature the most affecting parameter. The profile of the fatty acids liberated after hydrolysis depended on both the enzyme and the pH of reaction mixture. Finally, the chromatographic methodology employed in this paper may be useful to study the lecithin enzymatic modification in order to produce emulsifiers with specific characteristics.
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Free-Fatty Acids
Gas Chromatography
Lecithin
Phospholipases
Phospholipids
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/76609
Acceder
id CONICETDig_6e1e14fa510a31290a56fe6ec05c468f
oai_identifier_str oai:ri.conicet.gov.ar:11336/76609
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithinsPenci, Maria CeciliaConstenla, Diana TeresitaCarelli Albarracin, Amalia AntoniaFree-Fatty AcidsGas ChromatographyLecithinPhospholipasesPhospholipidshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The free-fatty acid profile of sunflower and soybean lecithins generated by enzymatic hydrolysis was determined by capillary gas chromatography using the internal standard method. This procedure involves the previous lipid extraction, clean-up and fatty-acid methyl-esters preparation. Different conventional methods commonly employed to calculate the hydrolysis degree in both substrates were compared. The fatty-acid profile of sunflower and soybean phospholipids and its initial acidity composition were chromatographically determined. Results from recovery studies were satisfactory (98% and 108% for soybean and sunflower, respectively). The effect of temperature (50 and 60 °C) and pH conditions (pH 7 and pH 8) on lecithin-hydrolysis degree was evaluated, being temperature the most affecting parameter. The profile of the fatty acids liberated after hydrolysis depended on both the enzyme and the pH of reaction mixture. Finally, the chromatographic methodology employed in this paper may be useful to study the lecithin enzymatic modification in order to produce emulsifiers with specific characteristics.Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2010-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/76609Penci, Maria Cecilia; Constenla, Diana Teresita; Carelli Albarracin, Amalia Antonia; Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins; Elsevier; Food Chemistry; 120; 1; 1-5-2010; 332-3380308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609012175info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.10.025info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:46:07Zoai:ri.conicet.gov.ar:11336/76609instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:46:07.482CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
title Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
spellingShingle Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
Penci, Maria Cecilia
Free-Fatty Acids
Gas Chromatography
Lecithin
Phospholipases
Phospholipids
title_short Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
title_full Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
title_fullStr Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
title_full_unstemmed Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
title_sort Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins
dc.creator.none.fl_str_mv Penci, Maria Cecilia
Constenla, Diana Teresita
Carelli Albarracin, Amalia Antonia
author Penci, Maria Cecilia
author_facet Penci, Maria Cecilia
Constenla, Diana Teresita
Carelli Albarracin, Amalia Antonia
author_role author
author2 Constenla, Diana Teresita
Carelli Albarracin, Amalia Antonia
author2_role author
author
dc.subject.none.fl_str_mv Free-Fatty Acids
Gas Chromatography
Lecithin
Phospholipases
Phospholipids
topic Free-Fatty Acids
Gas Chromatography
Lecithin
Phospholipases
Phospholipids
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The free-fatty acid profile of sunflower and soybean lecithins generated by enzymatic hydrolysis was determined by capillary gas chromatography using the internal standard method. This procedure involves the previous lipid extraction, clean-up and fatty-acid methyl-esters preparation. Different conventional methods commonly employed to calculate the hydrolysis degree in both substrates were compared. The fatty-acid profile of sunflower and soybean phospholipids and its initial acidity composition were chromatographically determined. Results from recovery studies were satisfactory (98% and 108% for soybean and sunflower, respectively). The effect of temperature (50 and 60 °C) and pH conditions (pH 7 and pH 8) on lecithin-hydrolysis degree was evaluated, being temperature the most affecting parameter. The profile of the fatty acids liberated after hydrolysis depended on both the enzyme and the pH of reaction mixture. Finally, the chromatographic methodology employed in this paper may be useful to study the lecithin enzymatic modification in order to produce emulsifiers with specific characteristics.
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description The free-fatty acid profile of sunflower and soybean lecithins generated by enzymatic hydrolysis was determined by capillary gas chromatography using the internal standard method. This procedure involves the previous lipid extraction, clean-up and fatty-acid methyl-esters preparation. Different conventional methods commonly employed to calculate the hydrolysis degree in both substrates were compared. The fatty-acid profile of sunflower and soybean phospholipids and its initial acidity composition were chromatographically determined. Results from recovery studies were satisfactory (98% and 108% for soybean and sunflower, respectively). The effect of temperature (50 and 60 °C) and pH conditions (pH 7 and pH 8) on lecithin-hydrolysis degree was evaluated, being temperature the most affecting parameter. The profile of the fatty acids liberated after hydrolysis depended on both the enzyme and the pH of reaction mixture. Finally, the chromatographic methodology employed in this paper may be useful to study the lecithin enzymatic modification in order to produce emulsifiers with specific characteristics.
publishDate 2010
dc.date.none.fl_str_mv 2010-05-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/76609
Penci, Maria Cecilia; Constenla, Diana Teresita; Carelli Albarracin, Amalia Antonia; Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins; Elsevier; Food Chemistry; 120; 1; 1-5-2010; 332-338
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/76609
identifier_str_mv Penci, Maria Cecilia; Constenla, Diana Teresita; Carelli Albarracin, Amalia Antonia; Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins; Elsevier; Food Chemistry; 120; 1; 1-5-2010; 332-338
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609012175
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.10.025
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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