Table 2.
Degree of unsaturation of the phospholipids present in buttermilk powder obtained following four methods of extraction.
| Mojo/Vaghela mol% |
Mojo/Avalli mol% |
Mojo/Bitman mol% |
Folch/Bitman mol% |
||
|---|---|---|---|---|---|
| LysoPC | Saturated | 0.03 ± 0.01 | 0.03 ± 0.01 | 0.23 ± 0.02 | 0.56 ± 0.05 |
| Monounsaturated | 0.03 ± 0.01 | 0.06 ± 0.01 | 0.24 ± 0.02 | 0.65 ± 0.06 | |
| Polyunsaturated | 0.03 ± 0.01 | 0.05 ± 0.01 | 0.11 ± 0.01 | 0.34 ± 0.03 | |
| PC | Saturated | 1.5 ± 0.1 | 0.8 ± 0.1 | 7.3 ± 0.5 | 5.7 ± 0.3 |
| Monounsaturated | 4.5 ± 0.5 | 2.3 ± 0.3 | 16.4 ± 1.0 | 12.4 ± 0.8 | |
| Polyunsaturated | 8.1 ± 0.8 | 6.6 ± 0.9 | 23.3 ± 1.2 | 17.3 ± 0.9 | |
| ePC | Saturated | 0.33 ± 0.05 | 0.20 ± 0.04 | 1.6 ± 0.1 | 1.3 ± 0.1 |
| Monounsaturated | 0.9 ± 0.1 | 0.5 ± 0.1 | 3.7 ± 0.2 | 3.1 ± 0.2 | |
| Polyunsaturated | 0.6 ± 0.1 | 0.5 ± 0.1 | 1.8 ± 0.1 | 1.3 ± 0.1 | |
| SM | Saturated | 1.7 ± 0.3 | 0.5 ± 0.2 | 21.2 ± 1.6 | 19.6 ± 1.4 |
| Monounsaturated | 0.29 ± 0.05 | 0.03 ± 0.01 | 1.4 ± 0.1 | 1.2 ± 0.1 | |
| Polyunsaturated | n.d. | n.d. | n.d. | n.d. | |
| LysoPE | Saturated | 0.010 ± 0.002 | 0.07 ± 0.02 | 0.003±0.001 | 0.03 ± 0.01 |
| Monounsaturated | 0.27 ± 0.04 | 1.2 ± 0.2 | 0.08 ± 0.01 | 0.41 ± 0.04 | |
| Polyunsaturated | 0.2 ± 0.1 | 1.8 ± 0.4 | 0.07 ± 0.01 | 0.22 ± 0.03 | |
| PE | Saturated | 0.23 ± 0.04 | 0.31 ± 0.05 | 0.04 ± 0.01 | 0.04 ± 0.01 |
| Monounsaturated | 6.1 ± 0.5 | 4.9 ± 0.5 | 1.4 ± 0.1 | 1.5 ± 0.1 | |
| Polyunsaturated | 30.0 ± 2.4 | 29.3 ± 2.0 | 8.2 ± 0.6 | 7.2 ± 0.2 | |
| PE-cer | Saturated | 0.018 ± 0.007 | 0.007±0.004 | 0.0006±0.0004 | 0.0002±0.0002 |
| Monounsaturated | 0.0003±0.0002 | 0.007±0.003 | 0.0001±0.0001 | n.d. | |
| Polyunsaturated | n.d. | n.d. | n.d. | n.d. | |
| ePE | Saturated | 0.02± 0.01 | 0.07 ± 0.03 | 0.004 ± 0.002 | 0.004 ± 0.002 |
| Monounsaturated | 0.33 ± 0.05 | 0.35 ± 0.05 | 0.10 ± 0.01 | 0.07 ± 0.01 | |
| Polyunsaturated | 0.7 ± 0.1 | 0.8 ± 0.1 | 0.18 ± 0.03 | 0.17 ± 0.04 | |
| PI | Saturated | 3.7 ± 0.4 | 4.2 ± 0.2 | 1.1 ± 0.1 | 1.7 ± 0.2 |
| Monounsaturated | 12.2 ± 1.2 | 11.5 ± 0.6 | 3.3 ± 0.2 | 5.1 ± 0.5 | |
| Polyunsaturated | 20.0± 2.6 | 22.6 ± 1.7 | 5.6 ± 0.4 | 9.6 ± 1.5 | |
| PS | Saturated | 0.003 ± 0.002 | 0.07 ± 0.02 | 0.002 ± 0.001 | 0.01 ± 0.01 |
| Monounsaturated | 3.1 ± 0.2 | 3.3 ± 0.4 | 0.9 ± 0.1 | 4.0 ± 0.3 | |
| Polyunsaturated | 3.7 ± 0.3 | 5.92 ± 0.05 | 1.5 ± 0.1 | 6.0 ± 0.2 | |
| PA | Saturated | 0.002 ± 0.001 | 0.018±0.003 | 0.003 ± 0.001 | 0.004 ± 0.002 |
| Monounsaturated | 0.08 ± 0.02 | 0.05 ± 0.01 | 0.025 ± 0.003 | 0.029 ± 0.007 | |
| Polyunsaturated | 1.2 ± 0.1 | 2.0 ± 0.1 | 0.31 ± 0.03 | 0.51 ± 0.05 | |
| PL | Saturated | 7.6 ± 0.9 | 6.3 ± 0.7 | 31.4 ± 2.3 | 28.9 ± 2.2 |
| Monounsaturated | 27.8 ± 2.6 | 24.2 ± 2.2 | 27.6 ± 1.7 | 28.4 ± 2.1 | |
| Polyunsaturated | 64.6 ± 6.4 | 69.5 ± 5.3 | 41.0 ± 2.6 | 42.7 ± 3.1 | |
| saturated: unsaturated | 0.1 | 0.1 | 0.5 | 0.4 | |
(PL: phospholipids; n.d.: not detected)