Background: Lecithin is a very important pharmaceutical and food excipient. Despite its wide applications, most, if not all, of the lecithin used in Nigeria are imported from other countries. Moreover, their extraction usually involve use of organic solvents. Objectives: The aim of the study was to extract and characterize lecithin from “locally-sourced” soybean using green approach. Materials and methods: The soybean nuts were cracked, milled and sieved to obtain the flour. Then lecithin was extracted from the flour using aqueous method. The extract was subjected to purification in order to reduce neutral oil from the crude lecithin. The powdered crude lecithin obtained was packaged in sealed nylon bags in screw-capped containers and the yield determined. The extract was characterized for moisture content, free fatty acid (FFA) content, acid value (AV), iodine value (IV), saponification value (SV), peroxide value (PV), and some particle properties such as bulk, tap and true densities, flow rate and angle of repose, following standard procedures. An industrial lecithin sample, (lipoid S 75®, Lipoid, Germany), was used as reference. Results: The percentage yield of the extracted lecithin ranged from 21.0 ± 0.40 to 25.0 ± 0.41. The moisture content of the reference lecithin was 0.09 ± 0.07, while that of the extracted lecithin was 0.76 ± 0.21%. The FFA of the reference obtained was 3.38 ± 0.14, while that of the extracted was 7.52 ± 0.29%. The AV of the reference was 10.9 ± 0.28, while that of the extracted was 14.5 ±0.32 mgKOH/g, the IV of the reference was 124.7 ± 1.07, as against that of the extracted with 114.1 ± 0.65 mg I/g oil. The AV and FFA were within the WHO recommended specifications. Conclusions: Locally-sourced soybean is a potential source of lecithin with comparable qualities to those of the standard reference. Therefore, the green extraction approach could be exploited for industrial applications in Nigeria.
| Published in | Advances in Biochemistry (Volume 10, Issue 2) |
| DOI | 10.11648/j.ab.20221002.13 |
| Page(s) | 52-58 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Lecithin, Soybean, Extraction, Physiochemical Properties
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APA Style
Ezegbe Chekwube Andrew, Ezegbe Amarachi Grace, Mbah Chukwuemeka Christian, Okorafor Chinemerem Ezinne, Ofoefule Ifeanyi Sabinus. (2022). Green Production and Preliminary Evaluation of Some Physic-Chemical Properties of Lecithin from Locally-Sourced Soybean (Glycine max) in Nigeria. Advances in Biochemistry, 10(2), 52-58. https://doi.org/10.11648/j.ab.20221002.13
ACS Style
Ezegbe Chekwube Andrew; Ezegbe Amarachi Grace; Mbah Chukwuemeka Christian; Okorafor Chinemerem Ezinne; Ofoefule Ifeanyi Sabinus. Green Production and Preliminary Evaluation of Some Physic-Chemical Properties of Lecithin from Locally-Sourced Soybean (Glycine max) in Nigeria. Adv. Biochem. 2022, 10(2), 52-58. doi: 10.11648/j.ab.20221002.13
AMA Style
Ezegbe Chekwube Andrew, Ezegbe Amarachi Grace, Mbah Chukwuemeka Christian, Okorafor Chinemerem Ezinne, Ofoefule Ifeanyi Sabinus. Green Production and Preliminary Evaluation of Some Physic-Chemical Properties of Lecithin from Locally-Sourced Soybean (Glycine max) in Nigeria. Adv Biochem. 2022;10(2):52-58. doi: 10.11648/j.ab.20221002.13
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Download@article{10.11648/j.ab.20221002.13,
author = {Ezegbe Chekwube Andrew and Ezegbe Amarachi Grace and Mbah Chukwuemeka Christian and Okorafor Chinemerem Ezinne and Ofoefule Ifeanyi Sabinus},
title = {Green Production and Preliminary Evaluation of Some Physic-Chemical Properties of Lecithin from Locally-Sourced Soybean (Glycine max) in Nigeria},
journal = {Advances in Biochemistry},
volume = {10},
number = {2},
pages = {52-58},
doi = {10.11648/j.ab.20221002.13},
url = {https://doi.org/10.11648/j.ab.20221002.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20221002.13},
abstract = {Background: Lecithin is a very important pharmaceutical and food excipient. Despite its wide applications, most, if not all, of the lecithin used in Nigeria are imported from other countries. Moreover, their extraction usually involve use of organic solvents. Objectives: The aim of the study was to extract and characterize lecithin from “locally-sourced” soybean using green approach. Materials and methods: The soybean nuts were cracked, milled and sieved to obtain the flour. Then lecithin was extracted from the flour using aqueous method. The extract was subjected to purification in order to reduce neutral oil from the crude lecithin. The powdered crude lecithin obtained was packaged in sealed nylon bags in screw-capped containers and the yield determined. The extract was characterized for moisture content, free fatty acid (FFA) content, acid value (AV), iodine value (IV), saponification value (SV), peroxide value (PV), and some particle properties such as bulk, tap and true densities, flow rate and angle of repose, following standard procedures. An industrial lecithin sample, (lipoid S 75®, Lipoid, Germany), was used as reference. Results: The percentage yield of the extracted lecithin ranged from 21.0 ± 0.40 to 25.0 ± 0.41. The moisture content of the reference lecithin was 0.09 ± 0.07, while that of the extracted lecithin was 0.76 ± 0.21%. The FFA of the reference obtained was 3.38 ± 0.14, while that of the extracted was 7.52 ± 0.29%. The AV of the reference was 10.9 ± 0.28, while that of the extracted was 14.5 ±0.32 mgKOH/g, the IV of the reference was 124.7 ± 1.07, as against that of the extracted with 114.1 ± 0.65 mg I/g oil. The AV and FFA were within the WHO recommended specifications. Conclusions: Locally-sourced soybean is a potential source of lecithin with comparable qualities to those of the standard reference. Therefore, the green extraction approach could be exploited for industrial applications in Nigeria.},
year = {2022}
}
TY - JOUR T1 - Green Production and Preliminary Evaluation of Some Physic-Chemical Properties of Lecithin from Locally-Sourced Soybean (Glycine max) in Nigeria AU - Ezegbe Chekwube Andrew AU - Ezegbe Amarachi Grace AU - Mbah Chukwuemeka Christian AU - Okorafor Chinemerem Ezinne AU - Ofoefule Ifeanyi Sabinus Y1 - 2022/05/19 PY - 2022 N1 - https://doi.org/10.11648/j.ab.20221002.13 DO - 10.11648/j.ab.20221002.13 T2 - Advances in Biochemistry JF - Advances in Biochemistry JO - Advances in Biochemistry SP - 52 EP - 58 PB - Science Publishing Group SN - 2329-0862 UR - https://doi.org/10.11648/j.ab.20221002.13 AB - Background: Lecithin is a very important pharmaceutical and food excipient. Despite its wide applications, most, if not all, of the lecithin used in Nigeria are imported from other countries. Moreover, their extraction usually involve use of organic solvents. Objectives: The aim of the study was to extract and characterize lecithin from “locally-sourced” soybean using green approach. Materials and methods: The soybean nuts were cracked, milled and sieved to obtain the flour. Then lecithin was extracted from the flour using aqueous method. The extract was subjected to purification in order to reduce neutral oil from the crude lecithin. The powdered crude lecithin obtained was packaged in sealed nylon bags in screw-capped containers and the yield determined. The extract was characterized for moisture content, free fatty acid (FFA) content, acid value (AV), iodine value (IV), saponification value (SV), peroxide value (PV), and some particle properties such as bulk, tap and true densities, flow rate and angle of repose, following standard procedures. An industrial lecithin sample, (lipoid S 75®, Lipoid, Germany), was used as reference. Results: The percentage yield of the extracted lecithin ranged from 21.0 ± 0.40 to 25.0 ± 0.41. The moisture content of the reference lecithin was 0.09 ± 0.07, while that of the extracted lecithin was 0.76 ± 0.21%. The FFA of the reference obtained was 3.38 ± 0.14, while that of the extracted was 7.52 ± 0.29%. The AV of the reference was 10.9 ± 0.28, while that of the extracted was 14.5 ±0.32 mgKOH/g, the IV of the reference was 124.7 ± 1.07, as against that of the extracted with 114.1 ± 0.65 mg I/g oil. The AV and FFA were within the WHO recommended specifications. Conclusions: Locally-sourced soybean is a potential source of lecithin with comparable qualities to those of the standard reference. Therefore, the green extraction approach could be exploited for industrial applications in Nigeria. VL - 10 IS - 2 ER -
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