Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/3/1998
Publication Date: N/A
Citation: N/A Interpretive Summary: Phospholipids are an important class of compounds because of their biological and chemical properties. The demand for various types of phospholipids has increased for use in various food products, stabilizers, emulsifiers, and ingredients partially because they have been shown to delay the onset of lipid oxidation synergistically with tocopherols and are eimportant in flavor development. This research developed methods which were used to separate specific molecular species of phospholipids found in peanuts. Within the three types of phospholipids examined we found a total of 17 specific molecular species. The work was important because the methods we developed can be utilized by others to evaluate phospholipids in other plants and it provided new information on the types of phospholipids found in peanuts. Understanding the types of phospholipids present will allow us to apply the information to other studies of functionality, flavor, and shelf-life of peanuts.
Technical Abstract: Total lipid extracts from peanut seed were separated on a silica column into a tracylglycerol fraction and a polar lipid fraction using 100% hexane as the eluting solvent. The polar fraction containing the phospholipids was retained on the precolumn and the triacylglycerol fraction was eluted to a waste flask by a special valve arrangement. Phospholipids were eluted from the precolumn and separated into various classes on a silica analytical column. Each phospholipid class was manually collected and subsequently subjected to reverse phase HPLC in tandem with a Fast Atom Bombardment Mass Spectrometer. Phosphatidylethanolamine was separated into five molecular species. Phosphatidylinositol and phosphatidylcholine were each separated into six molecular species.