Comparison and Characterization of Soybean and Sunflower Lecithins Used for Chocolate Production by High-Performance Thin-Layer Chromatography with Fluorescence Detection and Electrospray Mass Spectrometry

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 11, 2015, Pages 2893-2901

  Krüger, Stephanie ^a   Bürmann, Laura ^a   Morlock, Gertrud E ^a  

^a JUSTUS LIEBIG UNIVERSITY   (Germany)

Author keywords

chocolate; high performance thin layer chromatography; mass spectrometry; phosphatidylcholine; phosphatidylethanolamine; rheology

Indexed keywords

CHROMATOGRAPHY; ELECTROSPRAY IONIZATION; FLUORESCENCE; INTERNATIONAL TRADE; IONIZATION; LECITHIN; MASS SPECTROMETRY; POLYACRYLATES; POSITIVE IONS; RHEOLOGY; SPECTROMETRY;

CHOCOLATE; ELECTROSPRAY MASS SPECTROMETRY; FLUORESCENCE DETECTION; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; ION ELECTROSPRAY IONIZATION; MATRIX-ASSISTED LASER DESORPTION-IONIZATION TIME-OF-FLIGHT MASS; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE;

THIN LAYER CHROMATOGRAPHY;

FOOD ADDITIVE; PHOSPHATIDYLCHOLINE;

ANIMAL; CACAO; CHEMISTRY; COMPARATIVE STUDY; ELECTROSPRAY MASS SPECTROMETRY; MILK; PROCEDURES; SOYBEAN; SUNFLOWER; THIN LAYER CHROMATOGRAPHY;

ANIMALS; CACAO; CHEMISTRY; CHROMATOGRAPHY, THIN LAYER; FOOD ADDITIVES; HELIANTHUS; LECITHINS; METHODS; MILK; SOYBEANS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

GLYCINE MAX; HELIANTHUS;

EID: 84963985367     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506332f     Document Type: Article

References (41)

1. Peterson, B. L.; Cummings, B. S. A review of chromatographic methods for the assessment of phospholipids in biological samples Biomed. Chromatogr. 2006, 20, 227 - 243
2. Parsons, J. G.; Keeney, P. G.; Patton, S. Identification and quantitative analysis of phospholipids in cocoa beans J. Food Sci. 1969, 34, 497 - 499
3. Pardun, H. Pflanzenlecithine-wertvolle Hilfs- und Wirkstoffe? Fat Sci. Technol. 1989, 91, 45 - 58
4. Pulfer, M.; Murphy, R. C. Electrospray mass spectrometry of phospholipids Mass Spectrom. Rev. 2003, 22, 332 - 364
5. Schiller, J.; Süß, R.; Arnhold, J.; Fuchs, B.; Leßig, J.; Müller, M.; Petković, M.; Spalteholz, H.; Zschörnig, O.; Arnold, K. Matrix-assisted laser desorption and ionization time-of-flight (MALDI-TOF) mass spectrometry in lipid and phospholipid research Prog. Lipid Res. 2004, 43, 449 - 488
6. Singleton, J. A.; Ruan, M.; Sanford, J. H.; Haney, C. A.; Stikeleather, L. F. Separation and characterization of peanut phospholipid molecular species using high-performance liquid chromatography and fast atom bombardment mass spectrometry J. Am. Oil Chem. Soc. 1999, 76, 49 - 56
7. Weyland, M.; Hartel, R. Emulsifiers in confectionery. In Food Emulsifiers and Their Applications, 2nd ed.; Hasenhuettl, G. L.; Hartel, R. W., Eds.; Springer: New York, 2008; pp 285 - 305.
8. Ziegleder, G.; Danzl, W., Eds. Fließverhalten von Schokoladenmassen. Kakaobutter und Milchfett als Fließmittel. Deutsche Molkerei Zeitung 2012, 12, 32-34.
9. Schantz, B.; Linke, L.; Setrdle, A.; Köhler, P. Wirkung handelsüblicher Emulgatoren auf die rheologischen Eigenschaften flüssiger Schokoladenmassen, Teil I. Die theoretischen Grundlagen der Untersuchung ZSW 2001, 54, 30 - 32
10. Herman, E. M. Genetically modified soybeans and food allergies J. Exp. Bot. 2003, 54, 1317 - 1319
11. Burks, A., Jr.; Brooks, J.; Sampson, H. Allergenicity of major component proteins of soybean determined by enzyme-linked immunosorbent assay (ELISA) and immunoblotting in children with atopic dermatitis and positive soy challenges J. Allergy Clin. Immunol. 1988, 81, 1135 - 1142
12. van Nieuwenhuyzen, W.; Tomás, M. C. Update on vegetable lecithin and phospholipid technologies Eur. J. Lipid Sci. Technol. 2008, 110, 472 - 486
13. Szuhaj, B. F. Lecithins. In Bailey's Industrial Oil and Fat Products, 6 th ed.; Bailey, A. E.; Shahidi, F., Eds.; Wiley: Hoboken, NJ, USA, 2005; pp 361 - 456.
14. Schantz, B.; Linke, L.; Rohm, H. Effects of different emulsifiers on rheological and physical properties of chocolate. Presented at the 3rd International Symposium on Food Rheology and Structure; http://www.isfrs.ethz.ch/proc/2003-proc/329-333.pdf (last accessed Dec 28, 2014).
15. Stroppa, V. L. Z.; Ribeiro, A. P. B.; Luccas, V.; Grimaldi, R.; Gonçalves, L. A. G.; Kieckbusch, T. G. Influence of soy lecithin and PGRP levels in chocolate crystallization behavior. http://www.icef11.org/content/papers/epf/EPF1081.pdf (last accessed Dec 28, 2014).
16. Bergenstahl, B. Physiochemical aspects of an emulsifier functionality. In Food Emulsifiers and Their Applications, 2nd ed.; Hasenhuettl, G. L.; Hartel, R. W., Eds.; Springer: New York, 2008; pp 173 - 194.
17. Büschelberger, H.-G. Lecithins. In Emulsifiers in Food Technology; Whitehurst, R. J., Ed.; Blackwell Publishing: Oxford, UK, 2004; pp 18 - 23.
18. van Nieuwenhuyzen, W.; Szuhaj, B. F. Effects of lecithins and proteins on the stability of emulsions Fett/Lipid 1998, 100, 282 - 291
19. Beckett, S. T., Ed. Industrial Chocolate Manufacture and Use, 4 th ed.; Blackwell Publishing: Oxford, UK, 2009.
20. Handloser, D.; Widmer, V.; Reich, E. Separation of phospholipids by HPTLC-an investigation of important parameters J. Liq. Chromatogr. Relat. Technol. 2008, 31, 1857 - 1870
21. Andrikopoulos, N. K. Chromatographic and spectroscopic methods in the analysis of triacylglycerol species and regiospecific isomers of oils and fats Crit. Rev. Food Sci. Nutr. 2002, 42, 473 - 505
22. Guan, Z.; Grünler, J.; Piao, S.; Sindelar, P. J. Separation and quantitation of phospholipids and their ether analogues by high-performance liquid chromatography Anal. Biochem. 2001, 297, 137 - 143
23. Lima, E. S.; Abdalla, D. High-performance liquid chromatography of fatty acids in biological samples Anal. Chim. Acta 2002, 465, 81 - 91
24. Myher, J. J.; Kuksis, A. General strategies in chromatographic analysis of lipids J. Chromatogr., B: Biomed. Sci. Appl. 1995, 671, 3 - 33
25. Sommerer, D.; Süß, R.; Hammerschmidt, S.; Wirtz, H.; Arnold, K.; Schiller, J. Analysis of the phospholipid composition of bronchoalveolar lavage (BAL) fluid from man and minipig by MALDI-TOF mass spectrometry in combination with TLC J. Pharm. Biomed. Anal. 2004, 35, 199 - 206
26. Fuchs, B.; Schiller, J.; Süß, R.; Zscharnack, M.; Bader, A.; Müller, P.; Schürenberg, M.; Becker, M.; Suckau, D. Analysis of stem cell lipids by offline HPTLC-MALDI-TOF MS Anal. Bioanal. Chem. 2008, 392, 849 - 860
27. Stübiger, G.; Pittenauer, E.; Belgacem, O.; Rehulka, P.; Widhalm, K.; Allmaier, G. Analysis of human plasma lipids and soybean lecithin by means of high-performance thin-layer chromatography and matrix-assisted laser desorption/ionization mass spectrometry Rapid Commun. Mass Spectrom. 2009, 23, 2711 - 2723
28. Schürenberg, M.; Fuchs, B.; Bischoff, A.; Süß, R.; Anders, U.; Suckau, D.; Morlock, G.; Schiller, J. High resolution lipid profiling and identification by hyphenated HPTLC-MALDI-TOF/TOF; Application Note MT-101; Bruker Daltonik: Germany, 2010.
29. Park, H.; Zhou, Y.; Costello, C. E. Direct analysis of sialylated or sulfated glycosphingolipids and other polar and neutral lipids using TLC-MS interfaces J. Lipid Res. 2014, 55, 773 - 781
30. Morlock, G. High-performance thin-layer chromatography mass-spectrometry for analysis of small molecules. In Mass Spectrometry Handbook; Lee, M. S., Ed.; Wiley: Hoboken, NJ, USA, 2012; pp 1181 - 1206.
31. Schantz, B.; Linke, L.; Setrdle, A.; Köhler, P. Wirkung handelsüblicher Emulgatoren auf die rheologischen Eigenschaften flüssiger Schokoladenmassen, Teil II. Die experimentelle Untersuchung ZSW 2001, 54, 36 - 38
32. Afoakwa, E. O.; Paterson, A.; Fowler, M.; Vieira, J. Comparison of rheological models for determining dark chocolate viscosity Int. J. Food Sci. Technol. 2009, 44, 162 - 167
33. Wells, M. Controlling the rheology of chocolate and fillings. In Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products, 1 st ed.; Talbot, G., Ed.; Woodhead Publishing: Cambridge, UK, 2009.
34. International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use ICH Harmonised Tripartite Guideline. Validation of Analytical Procedures Text and Methodology Q2(R1), 2005.
35. Lee, S. J.; Choi, J. Y.; Park, S.; Chung, J. I.; Jin, J. S.; Lee, S. J.; Sung, N.-J.; Bae, D. W.; Shin, S. C. Determination of phospholipids in soybean (Glycine max (L.) Merr) cultivars by liquid chromatography-tandem mass spectrometry J. Food Compos. Anal. 2010, 23, 314 - 318
36. Narváez-Rivas, M.; Gallardo, E.; Ríos, J. J.; León-Camacho, M. A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat J. Chromatogr., A 2011, 1218, 3453 - 3458
37. Jangle, R. D.; Galge, R. V.; Patil, V. V.; Thorat, B. N. Selective HPLC method development for soy phosphatidylcholine fatty acids and its mass spectrometry Indian J. Pharm. Sci. 2013, 75, 339 - 345
38. Lendrath, G.; Bonekamp-Nasner, A.; Kraus, L. Analytische Möglichkeiten zur qualitativen und quantitativen Bestimmung der Phospholipide in Lecithinen unterschiedlicher Herkunft Fat Sci. Technol. 1991, 93, 53 - 61
39. Furse, S.; Liddell, S.; Ortori, C. A.; Williams, H.; Neylon, D. C.; Scott, D. J.; Barrett, D. A.; Gray, D. A. The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower) J. Chem. Biol. 2013, 6, 63 - 76
40. Russel, D. H.; Edmondson, R. D. High-resolution mass spectrometry and accurate mass measurement with emphasis on the characterization of peptides and proteins by martix-assisted laser desorption/ionization time-of-flight mass spectrometry J. Mass Spectrom. 1997, 263 - 276
41. Bürmann, L. Austausch von Sojalecithinen gegen Sonnenblumenlecithine in Schokoladenmassen. Master's thesis, Justus Liebig University Giessen, Germany, 2013.