Phospholipid composition of some plant oils at different stages of refining, measured by the latroscan‐Chromarod method

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Abstract
Although the phospholipid composition of crude plant oils has been well studied, not much is known about the effect of the different refining processes on the individual phospholipids. This information is useful to the manufacturer to optimize the refining process. In this study corn, sunflower seed and peanut oils, at different stages of refining, were analyzed with the Iatroscan‐chromarod method. The total phosphorus content of the samples was also determined with a classical method. The Iatroscan gave results of acceptable accuracy for the analysis of crude oils with phospholipid‐phosphorus values between 145 and 536 ppm. However, for oils at further stages of refining, with phospholipid‐phosphorus values between 1 and 10 ppm, less accurate results were obtained. For these oils, the latroscan results had to be supported by conventional thin layer chromatography. Degummed oils contained phosphatidyl‐choline (1.1‐22 ppm P), phosphatidylethanolamine (1‐2 ppm P), phosphatidylinositol (trace‐10 ppm P) and phosphatidic acid (trace‐5 ppm P). Further refined oils contained no phospholipids with the exception of two samples. Bleached sunflower oil contained about 1 ppm phosphatidylinositol and bleached peanut oil contained ca. 1 ppm phosphatidylethanolamine and 1 ppm phosphatidylcholine. Fully refined edible oils contained no phospholipids.