Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality

Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research...

Full description

Saved in:
Bibliographic Details
Published in:BIO web of conferences 2021-01, Vol.34, p.6009
Main Authors: Lisovaya, Ekaterina, Viktorova, Elena, Zhane, Mariet, Vorobyova, Olga, Velikanova, Elena
Format: Article
Language:English
Subjects:
Carbon tetrachloride
Chemical composition
Fatty acid composition
Fatty acids
Food additives
Food composition
Food industry
Helianthus
Lecithin
Magnetic induction
Magnetic relaxation
NMR
Nuclear magnetic resonance
Phospholipids
Polyunsaturated fatty acids
Quality assessment
Rapeseed
Soybeans
Sunflowers
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups exhibiting acidic properties. As a result of the research of the fatty acid composition of the lecithins acetone-soluble fractions, it was found that the highest total content of monounsaturated fatty acids is a characteristic of sunflower oleic type lecithins (81.3 %) and rapeseed lecithins (66.3 %), and polyunsaturated fatty acids – sunflower linoleic type lecithins (63.6 %) and soybean lecithins (67.7 %). Researches of the NMR characteristics of lecithins with the introduction of carbon tetrachloride (CCl 4 ) have been carried out. It was found that the redistribution of component composition in the “lecithin-CCl 4 ” system occurs at different ratios for each type of lecithin, which is due to their chemical composition peculiarities.
ISSN:2117-4458
2273-1709
2117-4458
DOI:10.1051/bioconf/20213406009