A Comparative Study on Isolation and Characterization of Lecithin from Gallus gallus and Gallus Domesticus Using Analytical Methods
S. F. Choragudi *
Department of Biotechnology, KL Educational Foundation, Guntur, 522502 Andhra Pradesh, India.
N. Sibin
Department of Biotechnology, KL Educational Foundation, Guntur, 522502 Andhra Pradesh, India.
M. Keerthi Padma Sree
Department of Biotechnology, KL Educational Foundation, Guntur, 522502 Andhra Pradesh, India.
Gulam Saleem
Department of Biotechnology, KL Educational Foundation, Guntur, 522502 Andhra Pradesh, India.
K. Prashanth Babu
Department of Biotechnology, KL Educational Foundation, Guntur, 522502 Andhra Pradesh, India.
C. H. Arun
Department of Biotechnology, KL Educational Foundation, Guntur, 522502 Andhra Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
The present study mainly focuses on the extraction and purification of lecithin from both Gallus gallus and Gallus gallus domesticus. The comparative study shows a great significance in the amount and quality of lecithin extracted from both the sources. The egg lecithin was standardized by Thin Layer Chromatography (TLC) analysis and Fourier transform infrared spectroscopy (FTIR) spectroscopy. TLC analysis was done and calculated for both standard and the samples. It was found to be the same for the test sample and standard soya lecithin. FTIR analysis shows the presence of Methyl group, alkane, carbonyl group, alkenes, hydroxyl alkyl ketone. FTIR helps to compare the in- tensity of functional groups in both lecithin isolated from Gallus gallus and Gallus domesticus.
Keywords: Lecithin, Gallus gallus, Gallusgallus Domesticus, TLC, FTIR