Table 2.
Fatty acid composition of vegetable de-oiled lecithins (derived from product specifications [16]) and egg phospholipids of different PC contents (after extraction and chromatography [17]), respectively. Data taken from [9].
| Fatty Acid | Lecithin and Phospholipids (% w/w) | |||||
|---|---|---|---|---|---|---|
| Soybean | Sunflower Seed | Rapeseed | Egg (64–79% PC) |
Egg (80–85% PC) |
Egg (≥98% PC) |
|
| C14:0 | 0.1 | 0.1 | 0.1 | 0.2 | 0.1 | 0.2 |
| C16:0 | 21 | 16 | 10 | 31 | 31 | 34 |
| C18:0 | 4.7 | 5.3 | 0.8 | 15 | 14 | 12 |
| C18:1 | 9.9 | 21 | 49 | 24 | 28 | 28 |
| C18:2 | 57 | 54 | 31 | 16 | 15 | 16 |
| C18:3 | 5.0 | 0.2 | 4.4 | - | - | - |
| C20:0 | 0.1 | 0.3 | 0.1 | - | - | - |
| C20:4 | - | - | - | 5.6 | 4.8 | 3.6 |
| C22:0 | 0.4 | 1.5 | 0.1 | - | - | - |
| C22:4 | - | - | - | 0.3 | 0.3 | 0.2 |
| C22:5 | - | - | - | 0.2 | 0.2 | 0.1 |
| C22:6 | - | - | - | 2.2 | 1.8 | 1.8 |