Identification and Quantification of Natural Lecithin Phospholipids and Their Residuals in Freeze-Dried and Drum-Dried Fruits and Vegetables by LC-MS and HPLC-ELSD

Xiaoyan Xia, Tiffany Gallegos-Peretz, Boris V. Nemzer

Abstract


Sunflower lecithin is commonly used as a food processing agent. In this study, residues of sunflower lecithin phospholipids in drum-dried fruits and vegetables were investigated. The contents of phosphatidylcholine and phosphatidylethanolamine were of interest due to their natural levels in fresh fruits and vegetables as well as their residues after the drum drying process. Identification of these compounds in freeze-dried and drum-dried fruits and vegetables was conducted by normal-phase and reverse-phase ultra-high-performance liquid chromatography (UPLC) coupled with Q Exactive Orbitrap electrospray mass spectrometry. Quantification of phosphatidylcholine in various fruits and vegetables was performed using normal-phase high-performance liquid chromatography with evaporative light scattering detector (ELSD). The quantification results from these various products demonstrate that use of de-oiled sunflower lecithin as a processing agent in the drum drying production process does not affect the quality of final drum-dried products. 


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DOI: https://doi.org/10.5539/jfr.v6n3p116

Copyright (c) 2017 Xiaoyan Xia, Tiffany Gallegos-Peretz, Boris V. Nemzer

License URL: http://creativecommons.org/licenses/by/4.0

Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

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