Vegetable oils contain a little amount of phospholipids or PHOSPHATIDES and in soybean oil compared with other oils usually more PHOSPHATIDES exists. In the oil refining process, PHOSPHATIDES exert adverse effects on the quantity and quality of the oil and their presence in the oil distributed in supermarkets could also create undesirable effects during consumption. If, however, PHOSPHATIDES are extracted properly from the oil, they could have valuable applications such as emulsification in many food systems. Five varieties of soybean cultivated in Iran (Sahar, Williams, Gorgan, Simes and Hill) were selected for this investigation. Hexane could be used to extract oil and PHOSPHATIDES but the output of the extracted PHOSPHATIDES is low. This is due to the polar nature of PHOSPHATIDES which does not allow these compounds to be completely dissolved in a non-polar solvent like hexane. In fact, the proper solvent for this purpose is a mixture of chloroform and methanol, but such a solvent is expensive and its recovery is costly as well. Thus, a kind of hexane, containing some polar compounds and manufactured in Iran was used for the extraction of oil. With these solvent and relatively severe conditions for the extraction, the amount of the extracted PHOSPHATIDES increased to 1.72%. Considering that the PHOSPHATIDES, constituents could affect the process of their separation from the oil and also their functional characteristics, the amounts of individual phophatides form each varieties were determined. The results indicated statistical significant difference among different varieties (P< 0.05). Although, for fatty acid composition, relatively considerable difference was observed among oils from different varieties, this difference was less on the fatty acid composition of their PHOSPHATIDES.

Current research, has evaluated the efficiency of the membrane process in degumming and neutralization of crude rapeseed oil. Crude rapeseed oil miscellas were prepared using hexane solvent with 20:80 and 30:70 ratios. In order to degumming, the micella passed through the membrane   after adding 0.3% of 85% (w/w) phosphoric acid, under three pressure levels of 2, 3, and 4bar and two flow speed of 0.5 and 1m/s; Then, for neutralization, after adding NaOH aqueous solution in two concentrations of 10% and 30% (w/v) the micella passed through the membrane, under the previous conditions, as well as three temperature levels of 30, 40 and 500C. The results showed that for 20:80 micella, the flux gradually decreased with the passage of time and reached a stable state after about 20 minutes. Surveying the simultaneous effect of conditions throught the neutralization process for 20:80 micella, revealed that the highest flux corresponds to 400C, 4bar, 1.0m/s. Surveying the simultaneous effect of temperature, pressure and flow rate throught the neutralization process for 30:70 micella, has also revealed that the highest flux corresponds to 500C, 2bar, and 1.0m/s. The results of the physicochemical tests also revealed that there is no significant difference in the levels of phosphorus and phosphates in both membrane filtration and conventional rifining methods (p<0.01); But acidity reduction for membrane filtration method was significantly higher than that of classical refining method (p<0.01). The reduction of peroxide index was also significantly higher for classic refining method than membrane filtration method (p<0.01). In terms of color, the results showed that the membrane filtration method was not able to reduce the yellow color in crude oil, while the classic refining method significantly reduced the yellow color (p<0.01). The red color index for the classic method also had a significant decrease compared to the membrane method (p<0.01).

Oxidative damage to membrane lipid is one of the prime events occurring in aging and other undesirable physiological processes. In this study experiments were performed on liposomes (prepared either from crude erythrocyte phospholipids or purified egg yolk phosphatidylcholine) as models of lipid bilayer portion of biomembranes. The effects of β-carotene, and phospholipid composition on peroxidation process, initiated by Fe2+, were studied. It was found that β-carotene does not show any noticeable antioxidant effect on the peroxidation process initiated by Fe2+ in liposomes prepared from erythrocyte PHOSPHATIDES, whereas it effectively suppressed the same process in egg yolk phosphatidylcholine (EYPC). It is concluded that the anti-/pro-oxidant activity of β–carotene is also dependent on the membrane lipid composition and this may provide an explanation about the conflicting reports on its role in ordinary or promoted oxidation experiments.

Introduction: Phospholipids, might be regarded as preventive antioxidant and some might exhibit synergistic effects on the oil stability. It is the aim of this research work to examine the antioxidant and carry through properties of some phospholipids in fractionated sheep tail fat, the olein fraction.Materials and Methods: In this research work, antioxidant activitiy of some PHOSPHATIDES namely phosphatidyl choline, phosphatidyl ethanolamine and phosphatidic acid (Sigma Chemical Company) were studied in mutton tallow, the olein fraction at 150°C, by induction period measurements. Rancimat apparatus was employed as a mean to evaluate the induction periods of the samples. Carry- through properties of selected phospholipids was calculated by detection of Standard Coefficient.Results: The results showed that the addition of phosphatidyl choline and phosphatidyl ethanolamine slightly increased the oxidative stability of tallow olein while phosphatidic acid showed no antioxidant effect.Conclusion: Antioxidant activity of phosphatidyl ethanolamine was more than phosphatidyl choline at low temperatures. Antioxidant activity of phosphatidyl ethanolamine decreased faster than phosphatidyl choline as the temperature was increased. Therefore Standard Coefficient of phosphatidyl choline is greater than phosphatidyl ethanolamine.

Introduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated. Materials and Methods: The effect of conventional emulsifiers such as lecithin with different intakes and emulsifier YN (ammonium PHOSPHATIDES) at different concentrations were compared and evaluated in white chocolate. The samples were subjected to chemical analysis concerned with total fat content, acid insoluble ash, acidity iodine and saponification value, fatty acid composition, oxidative stability test (Rancimat) and sensory analysis according to the national standard. Results: The application of different concentrations of commercial lecithin did not have a significant effect on the qualitative characteristics of white chocolate, while the use of 0. 4 and 0. 5 % emulsifier YN at the time of production and 90 days after production improved the stability, quality of color and texture considerably. The yellow color index (b*) in white chocolate containing emulsifier YN was reduced significantly white the brightness index (L*) was increased favorably as compared to the control and the quality was maintained after production. Conclusion: The application of emulsifier YN improved the qualitative characteristics of white Chocolate and exhibited synergistic effect with the natural antioxidant present in the substrate and increased the oxidative stability of the product.