Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography
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, camel...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2017-09, Vol.94 (9), p.1219-1223 |
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| creator | Cansell, Maud Bardeau, Tiphaine Morvan, Estelle Grélard, Axelle Buré, Corinne Subra-Paternault, Pascale |
| description | 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. |
| doi_str_mv | 10.1007/s11746-017-3022-y |
| format | Article |
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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.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-017-3022-y</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Biomaterials ; Biotechnology ; Cakes ; Chemistry ; Chemistry and Materials Science ; Chromatography ; Concentration (composition) ; Fatty acid ; Fatty acid composition ; Fatty acids ; Fish oils ; Food Science ; Gas chromatography ; Gases ; Hemp ; Industrial Chemistry/Chemical Engineering ; Lecithin ; Lipids ; NMR ; Nuclear magnetic resonance ; Oleaginous cakes ; Phosphatidylinositol ; Phospholipids ; Phosphorus content ; Polyunsaturated fatty acids ; Short Communication</subject><ispartof>Journal of the American Oil Chemists' Society, 2017-09, Vol.94 (9), p.1219-1223</ispartof><rights>AOCS 2017</rights><rights>2017 American Oil Chemists' Society (AOCS)</rights><rights>Journal of the American Oil Chemists' Society is a copyright of Springer, 2017.</rights><rights>Copyright Springer Science & Business Media 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3929-9e4f928a2eaf1388a71e35d6d14ad5e3cb8d2e51674e5d74783b7085b5a58b293</citedby><cites>FETCH-LOGICAL-c3929-9e4f928a2eaf1388a71e35d6d14ad5e3cb8d2e51674e5d74783b7085b5a58b293</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-017-3022-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-017-3022-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,41469,42538,45555,45556,51300</link.rule.ids></links><search><creatorcontrib>Cansell, Maud</creatorcontrib><creatorcontrib>Bardeau, Tiphaine</creatorcontrib><creatorcontrib>Morvan, Estelle</creatorcontrib><creatorcontrib>Grélard, Axelle</creatorcontrib><creatorcontrib>Buré, Corinne</creatorcontrib><creatorcontrib>Subra-Paternault, Pascale</creatorcontrib><title>Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>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.</description><subject>Agriculture</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Cakes</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chromatography</subject><subject>Concentration (composition)</subject><subject>Fatty acid</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Fish oils</subject><subject>Food Science</subject><subject>Gas chromatography</subject><subject>Gases</subject><subject>Hemp</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Lecithin</subject><subject>Lipids</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Oleaginous cakes</subject><subject>Phosphatidylinositol</subject><subject>Phospholipids</subject><subject>Phosphorus content</subject><subject>Polyunsaturated fatty acids</subject><subject>Short 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Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography</title><author>Cansell, Maud ; Bardeau, Tiphaine ; Morvan, Estelle ; Grélard, Axelle ; Buré, Corinne ; Subra-Paternault, Pascale</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3929-9e4f928a2eaf1388a71e35d6d14ad5e3cb8d2e51674e5d74783b7085b5a58b293</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Agriculture</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>Cakes</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chromatography</topic><topic>Concentration (composition)</topic><topic>Fatty acid</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Fish oils</topic><topic>Food Science</topic><topic>Gas chromatography</topic><topic>Gases</topic><topic>Hemp</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Lecithin</topic><topic>Lipids</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Oleaginous cakes</topic><topic>Phosphatidylinositol</topic><topic>Phospholipids</topic><topic>Phosphorus content</topic><topic>Polyunsaturated fatty acids</topic><topic>Short Communication</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cansell, Maud</creatorcontrib><creatorcontrib>Bardeau, Tiphaine</creatorcontrib><creatorcontrib>Morvan, Estelle</creatorcontrib><creatorcontrib>Grélard, Axelle</creatorcontrib><creatorcontrib>Buré, Corinne</creatorcontrib><creatorcontrib>Subra-Paternault, Pascale</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>Health Medical collection</collection><collection>ProQuest Central (purchase pre-March 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American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2017-09</date><risdate>2017</risdate><volume>94</volume><issue>9</issue><spage>1219</spage><epage>1223</epage><pages>1219-1223</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s11746-017-3022-y</doi><tpages>5</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; SpringerLink |
| subjects | Agriculture Biomaterials Biotechnology Cakes Chemistry Chemistry and Materials Science Chromatography Concentration (composition) Fatty acid Fatty acid composition Fatty acids Fish oils Food Science Gas chromatography Gases Hemp Industrial Chemistry/Chemical Engineering Lecithin Lipids NMR Nuclear magnetic resonance Oleaginous cakes Phosphatidylinositol Phospholipids Phosphorus content Polyunsaturated fatty acids Short Communication |
| title | Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography |
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