{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T13:49:20Z","timestamp":1790344160824,"version":"4.1.0"},"reference-count":31,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T00:00:00Z","timestamp":1782691200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Otwarta Nauka, Wroclaw University of Economics and Business"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Plant lecithins are complex mixtures of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA) and lysophospholipids. They are increasingly demanded as natural, non-allergenic emulsifiers and as nutraceutical carriers. Quantitative data on the phospholipid (PL) fraction of less-commodity oilseeds, however, remain dispersed. This review compares the PL composition, processing-dependent extractability, and functional behavior of six oils: hemp (Cannabis sativa L.), sunflower (Helianthus annuus L.), corn\/maize (Zea mays L., germ), pumpkin (Cucurbita spp.), flax\/linseed (Linum usitatissimum L.), and camelina (Camelina sativa L.). Across the six oils, total PL content varies by more than an order of magnitude (c.a. 0.25% in camelina oil bodies; &gt;1% in solvent-extracted hemp and c.a. 0.5\u20131.0% in Styrian pumpkin oil), and PC fraction ranges from 30% (hemp seed tissue) to 56% (rapeseed-comparable sunflower). Flax stands out for both an exceptionally high PE share (22.7%) and a polyunsaturated fatty acid (PUFA) content in the PL fraction (53.3%) that exceeds rapeseed, sunflower and soy by an order of magnitude. We integrate recent extraction (cold pressing, supercritical CO2, microwave-assisted, aqueous enzymatic) and degumming data (water, acid, enzymatic with phospholipases A1\/A2\/C) with functional evidence in emulsions, oil bodies, and bioactive delivery.<\/jats:p>","DOI":"10.3390\/molecules31132274","type":"journal-article","created":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T15:27:37Z","timestamp":1782746857000},"page":"2274","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Lecithin Characteristics from Niche Oils"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0806-7106","authenticated-orcid":false,"given":"Joanna","family":"Harasym","sequence":"first","affiliation":[{"name":"Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118\/120, 53-345 Wroclaw, Poland"},{"name":"Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weronika","family":"W\u00f3jcik","sequence":"additional","affiliation":[{"name":"Faculty of Production Engineering, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105","DOI":"10.20535\/ibb.2021.5.2.227359","article-title":"Modern methods of degumming of vegetable oils: An analytical review","volume":"5","author":"Demydova","year":"2021","journal-title":"Innov. 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