Submitted to: Oilseed Processing Clinic Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 3/10/1996
Publication Date: N/A
Citation: N/A Interpretive Summary: Phospholipids, sterols, and tocopherol antioxidants are minor but important constituents of vegetable oils. Separations and characterization of these substances are required to assess the impact of genetic engineering and mutation breeding of oilseeds on their distribution in plants. Oil samples derived from genetically modified soybeans and canola oilseeds were analyzed for the minor constituents. Individual lipid- and antioxidant components were separated and quantified. The analytical methods can be used in the analysis of other vegetable oils. The analytical data provide useful information on the relation between the compositional distribution of the minor constituents and genetic modifications of oilseeds.
Technical Abstract: Phospholipids (PLs), sterols and tocopherols are important minor constituents of oilseeds. Commercial oil processing produces these substances as by-products for a wide variety of usage in food and pharmaceutical industries. Analyses of the compounds provide useful information on their compositional profiles affected by genetic modification of selected oilseeds. Compositions of the polar lipid classes/subclasses are known to have significant bearing on the chemical and physical properties of cell membranes. We report efficient analytical methods for the simultaneous separation and quantitation of the minor constituents of crude oils derived from soybeans and canola seeds. Enriched PL fractions, isolated from the oilseeds by hexane extraction and silica column chromatography, were analyzed by normal-phase and reversed high-performance liquid chromatography (HPLC) evaporative light scattering detection. Saponified sterol isolates were analyzed as their trimethylsilyl derivatives by capillary gas chromatography-flame ionization detection. Crude oil samples were analyzed directly for tocopherols by normal-phase HPLC-fluorescence detection. The compositional data for soybean and canola oils were compared. The impact of genetic breeding of oilseeds on the minor constituents has been assessed.