국내 다소비 십자화과 및 국화과 채소류와 과일류에 함유된 인지질 함량
Phospholipid profiles in frequently consumed Brassicaceae and Asteraceae vegetables and fruits in Korea
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This study analyzed the total and individual phospholipid content in 16 Brassicaceae vegetables, 19 Asteraceae vegetables, and 21 fruits commonly consumed in Korea using a validated HPLC-ELSD method. The method demonstrated excellent linearity (R : 0.9997-1.0000) with limits of detection (LOD) between 4.1-10.4 mg/100 g and quantification limits (LOQ) from 4.6-11.0 mg/100 g. Precision was validated through soybean flour analysis, achieving relative standard deviations (RSD%) below 10%. Cooking increased phospholipid content in Brassicaceae vegetables by 6.5-13.3 times, with phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol as the main components. Asteraceae vegetables showed similar trends post-cooking. In fruits, phospholipid content averaged 79.20 mg/100 g, though orange juice contained significantly less at around 10 mg/100 g. These results provide a basis for developing a database of functional phospholipids in agricultural and food resources.
Abstract
This study analyzed the total and individual phospholipid content in 16 Brassicaceae vegetables, 19 Asteraceae vegetables, and 21 fruits commonly consumed in Korea using a validated HPLC-ELSD method. The method demonstrated excellent linearity (R : 0.9997-1.0000) with limits of detection (LOD) between 4.1-10.4 mg/100 g and quantification limits (LOQ) from 4.6-11.0 mg/100 g. Precision was validated through soybean flour analysis, achieving relative standard deviations (RSD%) below 10%. Cooking increased phospholipid content in Brassicaceae vegetables by 6.5-13.3 times, with phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol as the main components. Asteraceae vegetables showed similar trends post-cooking. In fruits, phospholipid content averaged 79.20 mg/100 g, though orange juice contained significantly less at around 10 mg/100 g. These results provide a basis for developing a database of functional phospholipids in agricultural and food resources.