QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS
Hefni, M., McEntyre, C., Lever, M., Slow, S. (2015). QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS. EKB Journal Management System, 6(6), 451-460. doi: 10.21608/jfds.2015.48858
M. Hefni; Christopher McEntyre; Michael Lever; Sandy Slow. "QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS". EKB Journal Management System, 6, 6, 2015, 451-460. doi: 10.21608/jfds.2015.48858
Hefni, M., McEntyre, C., Lever, M., Slow, S. (2015). 'QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS', EKB Journal Management System, 6(6), pp. 451-460. doi: 10.21608/jfds.2015.48858
Hefni, M., McEntyre, C., Lever, M., Slow, S. QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS. EKB Journal Management System, 2015; 6(6): 451-460. doi: 10.21608/jfds.2015.48858

QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS

Journal of Food and Dairy Sciences
Article 3, Volume 6, Issue 6, June 2015, Page 451-460  XML PDF (430.36 K)
Document Type: Original Article
DOI: 10.21608/jfds.2015.48858
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Authors
M. Hefni1; Christopher McEntyre2; Michael Lever3; Sandy Slow4
1Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, P.O. Box 46, Mansoura, Egypt. Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand
2Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand Department of Chemistry, University of Canterbury, Christchurch, New Zealand
3Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand Department of Chemistry, University of Canterbury, Christchurch, New Zealand Department of Pathology, University of Otago, Christchurch, New Zealand
4Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand Department of Pathology, University of Otago, Christchurch, New Zealand
Abstract
A previously we have developed a method for choline quantification that have been based on acid hydrolysis. In this study, a simple hydrolysis procedure for phospholipids in foods using only phospholipase D (PLD) was developed.  Choline was extracted into a homogenized phase using chloroform/methanol/water and hydrolyzed using PLD (1:2:0.8). Choline was fully released from the phospholipids after incubation with PLD in the presence of diethyl ether as catalyzing agents. The established acid hydrolysis method and the developed PLD hydrolysis procedure was used for choline quantification in different food matrices and the results were compared. Quantitative results for foods analyzed using both methods were comparable (R2=0.9973). The highest choline content was found in lamb liver (360 mg/100g fresh food) and lamb kidney (316 mg/100g fresh food) followed by chicken liver (172 mg/100g fresh food). Cereals and cereal breakfast contained moderate to little content of choline (20 – 86 to mg/100g fresh foods). In canned legumes the choline content was 45 mg/100 g fresh foods.
Keywords
choline; foods; Phospholipase D; Acid hydrolysis; LC-MS
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