FLAX SEED LECITHIN – CHEMICAL COMPOSITION AND PROSPECTS FOR USE
UDC 664.3.014
Abstract
The results of a study of the fractional and fatty acid composition of flax lecithin, as a promising physiologically active food additive, in comparison with soy, rapeseed and sunflower lecithins are presented. An experimental batch of lecithiin was produced at the oil extraction enterprise Belagroterminal LLC (Belarus). The phospholipid and fatty acid composition of lecithin phospholipids was determined by high-performance liquid chromatography. It was shown that in flax phospholipid the proportion of phosphatidylcholine is 45.0%, which is close to the phospholipid from soybean – 47.1%, and lower than in rapeseed and sunflower – on average 56%. In terms of phosphatidylethanolamine content, flax phospholipid occupies a leading position – 22.7%; in other samples this fraction is in the range of 7.1–10.9%. Phosphatidylinositol in flax phospholipids is at a similar level to soybean and sunflower phospholipids – 28.7–32.3%, which is slightly higher than in phospholipids from rapeseed – 23.9%. The fatty acid composition of flax phospholipids is characterized by a high content of polyunsaturated fatty acids and a low content of saturated fatty acids. Polyunsaturated fatty acids in the composition of flaxseed phospholipids account for 53.3%, which is several times more than in soybean, rapeseed and sunflower phospholipids, in which the share of polyunsaturated fatty acids accounts for 2–4%. Saturated fatty acids in flax phospholipids do not exceed 18%, in other plant phospholipids it is in the range of 52–58%. Similar features of the composition of flax lecithin phospholipids make this product promising in pharmacology, dietetics, cosmetology, as well as in animal husbandry, in particular in aquaculture.
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