Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures
- Cabezas, Dario Marcelino
- Guiotto, Estefania Nancy
- Diehl, Bernd W. K.
- Tomás, Mabel Cristina
DOIAbstract
Lecithins are a mixture of acetone insoluble phospholipids, containing mainly phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), and other minor substances such as carbohydrates and triglycerides [1-3]. The production of sunflower oil in Argentina, is of utmost importance from an economic point of view [4]. In this country, sunflower lecithin could represent an alternative to soybean lecithin because it is considered a non-GMO product, which is in accordance with the preference of some consumersFil: Cabezas, Dario Marcelino. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Naci...
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