Total salinity stress on physico-chemical characterization of lecithin isolated from soya bean oil seeds grown in the coastal region of south, India

Article history: Received on: 25/05/2016 Revised on: 17/06/2016 Accepted on: 10/07/2016 Available online: 30/08/2016 Phospholipid is very essential in the balanced diet. The vegetarian people in the coastal area are habitant of using edible oil seeds as daily food grains. Salinity of water during cultivation decreases the accumulation of oil content (12-15%) in seeds. Present experiment was focused on total salinity and ionic stress on physiochemical characterization of extracted lecithin from soya bean oil under saline and non-saline cultivations. The experiment proves that the percentage of phospholipids in oil and lecithin is decreased by 1.02% and 8.08%, respectively under saline cultivation. The phospholipids of the lecithin were qualitatively identified by thin-layer chromatography (TLC) and high performance of liquid chromatography (HPLC). The Rf values for phosphatidyl-ethanolamine (PE), phosphatidyl-serine (PS), phosphatidyl-inositol (PI) and phosphatidyl-choline (PC) of samples were well related to the standard. HPLC spectrum is well resolved and the retention time (RT) is correlated the standard with high precision. Quantisation of phospholipids shows a variation in the average percentage of PC, PI, PS and PE as 17.925, 9.125, 5.9, 15.1 for saline cultivation and 22.25, 12.025, 8.525, 18.975 for non-saline cultivation. Average decrease in the percentage in saline cultivation is due to the total salinity and ionic (Na + Cl ) stress of water.