The objective of this study was to study the optimum conditions for the extraction of lecithin from rice bran and soybean gums. The extraction study used de-oiled gum:solvent ratio of 1:1 (w/v) and 4 types of solvents including ethanol (ET), ethanol:isopropanol (ET:IP), isopropanol:ethanol (IP:ET) and isopropanol (IP) at 4 ratios of  100:0, 60:40, 60:40 and 0:100 (v/v). It was found that the extracted lecithin from both types of gum using ET showed the highest phosphatidylcholine (PC) content for both upper and lower layers, therefore it was selected for further study. The selected solvent (ET) was applied in the extraction of lecithin by using three ratios of de-oiled gum:solvent at 1:3, 1:5 and 1:7 (w/v). Even though the chemical properties of all three ratios of de-oiled gum:solvent were better than using ratio 1:1 in the first experiment but, it had a lower PC content. Therefore, lecithin extracted with the ratio of de-oiled gum:solvent at 1:1 (w/v) using ET to compare with the commercial soybean lecithin. It was shown that the chemical properties of commercial soybean lecithin were better than the extracted lecithin. However, the PC content of the commercial soybean lecithin was lower than the extracted lecithin. The optimum condition for the extraction of lecithin from rice bran and soybean gums in this study showed high PC content but an improved purification method should be adopted to improve the chemical properties of the extracted lecithin.