info:eu-repo/semantics/publishedVersion
Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures
Fecha
2013Registro en:
Cabezas, Dario Marcelino; Guiotto, Estefania Nancy; Diehl, Bernd W. K.; Tomás, Mabel Cristina; Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures; IntechOpen; 2013; 589-602
980-953-307-860-6
CONICET Digital
CONICET
Autor
Cabezas, Dario Marcelino
Guiotto, Estefania Nancy
Diehl, Bernd W. K.
Tomás, Mabel Cristina
Resumen
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 consumers