Comparative Analysis of the Physico-Chemical, Thermal, and Oxidative Properties of Winged Bean and Soybean Oils

Makeri, Mohammad Usman; Karim, Roselina; Abdulkarim, Mohamed Sabo; Ghazali, Hasanah Mohd; Sahri, Miskandar Mat

doi:10.1080/10942912.2015.1031246

Cited by 21 publications

(25 citation statements)

References 42 publications

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“…However, winged bean oil has more saturated fatty acids, thereby making it less preferred. A recent study of the physicochemical properties of winged bean oil found that fatty oil extraction using hexane, which is the most common industrial extraction process, agrees with all edible characteristics and fatty acid compositions [21]. In another study, winged bean oil was superior to soybean oil as a result of its high oxidative strength, solid fat content, and good thermal conductivity, thereby making it suitable for frying food [21].…”

Section: Discussionmentioning

confidence: 98%

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Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers

Adegboyega

Abberton

AbdelGadir

et al. 2019

Journal of Food Quality

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Many people in sub-Saharan Africa suffer from protein malnutrition; this results in negative health and economic impacts. Winged bean (Psophocarpus tetragonolobus (L.) DC.) is a tropical underutilized legume with beneficial nutritional characteristics such as high protein content, which may help to alleviate these problems. The proximate composition (fat, moisture content, crude protein, ash, and carbohydrate) and antinutrient (tannin and phytate) level of winged bean seeds and tubers were determined using 50 accessions. In the processed seeds, accession Tpt17 had the highest protein content (40.30%) and Tpt48 the lowest (34.18%). In the unprocessed seeds, Tpt17 also recorded the highest crude protein (31.13%) with Tpt125 having the lowest (28.43%). In the tubers, protein content ranged from 19.07% (Tpt42) to 12.26% (Tpt10). The moisture content in the processed seeds ranged from 8.51% (Tpt42) to 6.72% (Tpt6); in the unprocessed seeds, it was between 8.53% (Tpt53) and 3.76% (Tpt14). In the processed seeds, the values of ash ranged from 4.93% (Tpt126) to 4.45% (Tpt15-4); in the unprocessed seeds, it ranged from 4.98% (Tpt17) to 4.55% (Tpt125). In the processed seeds, the fat content ranged from 18.91% (Tpt51) to 14.09% (Tp43) while in the unprocessed seeds, the values ranged from 19.01% (Tpt15) to 13.87% (Tpt3-B). The crude fiber in the processed samples ranged from 13.82% (Tpt6) to 10.40% (Tpt125) while in the unprocessed seeds, it ranged from 7.29% in Tpt51 to 4.83% in Tpt11. Carbohydrate content in the processed seeds ranged from 26.30% (Tpt3-B) to 20.94% (Tpt125) and 39.76% in Tpt3-B to 34.53% in Tpt18 in the unprocessed seeds. The tannin and phytate contents showed remarkably significant differences. In the tubers harvested, significant variation was observed in the parameters evaluated. Winged bean flour could be formulated into various meals for children and adults to reduce malnutrition in sub-Saharan Africa.

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Section: Discussionmentioning

confidence: 98%

“…e result obtained for the tubers (Table 5) ranged from 0.21 (Tpt16) to 4.53 (Tpt33). Due to its high thermal conductivity and oxidative features, winged bean oil is valuable as a frying medium when compared to soybean oil [21]. However, winged bean oil has more saturated fatty acids, thereby making it less preferred.…”

Section: Discussionmentioning

confidence: 99%

Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers

Adegboyega

Abberton

AbdelGadir

et al. 2019

Journal of Food Quality

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“…Phytosterols, such as b-sitosterol, campesterol, and stigmasterol, are natural ingredients found in plant cell membranes and have high contents in vegetable Roche et al, (2016), and others from He et al, (2017), Makeri et al, (2015), Ozkan et al, (2017), Gong et al, (2013), andZhang et al, (2011). All data came from different samples, measured three times in parallel and results are shown as means ± standard deviation.…”

Section: Phytosterol Compositionmentioning

confidence: 99%

Composition and tocopherol, fatty acid, and phytosterol contents in micro-endosperm ultra-high oil corn

Tang

et al. 2019

Grasas y Aceites

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China has developed a new oil crop, micro-endosperm ultra-high oil corn, approved by the government in 2011 and named Huajian No. 1 (HJ-1). This study analyzed the nutrients in HJ-1 cold-pressed whole-seed oil, their composition and contents in tocopherols, fatty acids, and phytosterols and compares them with those of seven selected vegetable oils. HJ-1 oil contained α-, β-, γ-, and δ-tocopherol, with contents of 433.25 ± 0.13, 26.27 ± 0.08, 570.69 ± 0.27, and 38.41 ± 0.005 mg/kg, respectively, the highest nutritional values among the vegetable oils studied, except for soybean and palm oils. Gas chromatography was used for fatty acid analysis and seven were detected, with the main ones being palmitic, oleic, and linoleic acids. In HJ-1, the ratio of oleic to linoleic acid was close to 1:1, and b-sitosterol, campesterol, and stigmasterol were present with contents of 254.20 ± 0.11, 108.91 ± 0.19, and 105.67 ± 0.58 mg/kg, respectively.

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“…In addition, molecular composition with long-chain fatty acids imparts higher melting and crystallization temperatures than shorter chain fatty acids. [32] Figure 4b shows crystallization curves of AMF, Lipozyme-435-, and Novozyme-435-treated AMF. The crystallization curve for AMF depicts a broad range between −34.96°C and 13.86°C and short arm between 13.86°C and 15.53°C.…”

Section: Triacylglycerolsmentioning

confidence: 99%

“…Previously, it has been reported that the formation of small crystal nucleus and large surface area as a result of changing β to βʹ form enables the inclusion of air into shortenings thus improving the creaming properties of mixtures. [30,32,34,36]…”

Section: Triacylglycerolsmentioning

confidence: 99%

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Omar

Gounga

Liu

et al. 2017

International Journal of Food Properties

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Dairy products remain valuable components of human diet due to their balanced nutritive value and pleasant flavour. In this study, triacylglycerols (TAGs) from anhydrous milk fats were hydrolysed by Lipozyme-435 and Novozyme-435 and later on analysed by using ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Results revealed that the percentages of TAGs (CN 28-34) and TAGs (CN 36-42) with at least two short-chain fatty acids and with short-and medium-chain fatty acids were respectively decreased after 24 h of enzymatic hydrolysis. On the other hand, TAGs (CN 44-54) with at least two long-chain fatty acids were found to increase in both Lipozyme-435-and Novozyme-435-treated anhydrous milk fat (AMF). Meanwhile, the melting and crystallization profiles of both Lipozyme-435-and Novozyme-435-treated AMF were modified and significantly different when compared with the untreated AMF.

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Comparative Analysis of the Physico-Chemical, Thermal, and Oxidative Properties of Winged Bean and Soybean Oils

Cited by 21 publications

References 42 publications

Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers

Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers

Composition and tocopherol, fatty acid, and phytosterol contents in micro-endosperm ultra-high oil corn

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

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