This study analyzed the total and individual phospholipid content in 16 Brassicaceae vegetables, 19 Asteraceae vegetables, and 21 fruits commonly consumed in Korea using a validated HPLC-ELSD method. The method demonstrated excellent linearity (R2: 0.9997-1.0000) with limits of detection (LOD) between 4.1-10.4 mg/100 g and quantification limits (LOQ) from 4.6-11.0 mg/100 g. Precision was validated through soybean flour analysis, achieving relative standard deviations (RSD%) below 10%. Cooking increased phospholipid content in Brassicaceae vegetables by 6.5-13.3 times, with phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol as the main components. Asteraceae vegetables showed similar trends post-cooking. In fruits, phospholipid content averaged 79.20 mg/100 g, though orange juice contained significantly less at around 10 mg/100 g. These results provide a basis for developing a database of functional phospholipids in agricultural and food resources.
Lim et al. (Sun,) studied this question.