Enzymatic hydrolysis in vitro of thermally oxidized sunflower oil

Tomiyama

et al. 2010

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Fatty acid distribution of triacylglycerols and phospholipids isolated from five cultivars of adzuki beans (Vigna angularis) was investigated. Lipids were separated by TLC into eight subfractions. The lipid components comprised mainly phospholipids and triacylglycerols. The phospholipid components included phosphatidylcholine, phoshatidylinositol, and phosphatidylethanolamine. Comparison of these different cultivars showed, with a few exceptions, no significant differences in fatty acid distribution. Fatty acid distribution of triacylglycerols among the five cultivars was characterized as: unsaturated fatty acids predominantly concentrated at the sn-2 position and saturated fatty acids primarily occupying the sn-1 or sn-3 position in the lipids. These results should be useful information to both producers and consumers for manufacturing of traditional adzuki confectionaries (wagashi or an paste) in particularly Japan.Keywords: adzuki beans (Vigna angularis), phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, fatty acid distributions, triacylglycerols *To whom correspondence should be addressed. E-mail: yoshida@nutr.kobegakuin.ac.jp IntroductionSome beans are used as staple foods in many countries, and are increasing in attention as a preventive agents against coronary heart disease ( Anderson et al., 1984, Bazzano et al., 2001. Adzuki or small red beans (Vigna angularis) are a popular ingredient in many confections in East Asia. The predominant use of adzuki in traditional Japanese confections is an paste or wagashi including youkan, manju and amanatto (Hoshikawa, 1985;Shi, 1988). Adzuki beans are a rich source of carbohydrates, proteins, vitamins, minerals and fiber; however, they also contain antinutritional factors. Phytates, α-galactosides and trypsin inhibitors are among these factors, and their concentrations differ widely among adzuki bean cultivars. When adzuki beans are prepared for use in confectionaries, they are boiled to yield a hot water extract as a byproduct. This byproduct contains its active ingredients. The 40% (w/v) ethanol fraction of hot-water adzuki bean extract is known to suppress proliferation of human stomach cancer cells in culture, as well as benzo(α)pyrene-induced tumorigenesis in the mouse forestomach (Itoh et al., 2004). In fact, the hot-water adzuki bean extract has numerous effects (Hori et al., 2009). Wu et al. (2004 have shown that a watersoluble extract of the adzuki bean could inhibit acetaminophen-induced liver damage.In Western countries, fat consumption is shifting from food products containing animal fats to those containing vegetable oil due to the potential effect of saturated fatty acids (FA) on obesity, atherosclerosis, coronary heart disease, and myocardial infarction. A previous study has attempted to investigate the nutritional value of adzuki by determining the chemical composition of the whole seed (Hsieh et al., 1992). However, to the best of our knowledge, no data are available on the lipid components and FA composition of adzuki beans. There...

Section: Methodsmentioning

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Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Fatty Acid Characteristics of Triacylglycerols and Phospholipids in Adzuki Beans (Vigna angularis)

Tomiyama

et al. 2010

FSTR

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Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.)

Eur. J. Lipid Sci. Technol.

Hirakawa

Abe

2001

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Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.)Whole sunflower seeds were exposed to microwave roasting for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were then separated from the sunflower seeds, and the lipid components and the positional distribution of fatty acids in triacylglycerols (TAGs) and phospholipids (PLs) were investigated. Major lipid components were TAGs and PLs, while steryl esters, free fatty acids and diacylglycerols were also present in minor proportions. The greatest PL losses (p < 0.05) were observed in phosphatidyl ethanolamine, followed by phosphatidyl choline or phosphatidyl inositol. Significant differences (p < 0.05) in fatty acid distributions occurred (with few exceptions) when sunflower seeds were microwaved for 20 min or more. Nevertheless, the principal characteristics for the positional distribution of fatty acids still remained after 20 min of microwave roasting; unsaturated fatty acids, especially linoleic, were predominantly concentrated in the sn-2-position and saturated fatty acids, especially stearic and palmitic acids, primarily occupied the sn-1-or sn-3-position. These results indicate that no significant changes in fatty acid distribution of TAGs and PLs would occur within 12 min of microwave roasting, ensuring that a good-quality product would be attained.

Regional distribution in the fatty acids of triacylglycerols and phospholipids within soybean seeds (Glycine max L.)

Euro J Lipid Sci & Tech

Kanei

Tomiyama

et al. 2006

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Regional distribution in the fatty acids of triacylglycerols and phospholipids within soybean seeds (Glycine max L.)The fatty acid distribution of triacylglycerols (TAG) and major phospholipids (PL) within soybean seeds (Glycine max L.) was investigated in relation to their tocopherol contents. The lipids extracted from four cultivars were separated by thin-layer chromatography into seven fractions. Tocopherols were predominantly detected in the axis, followed by cotyledons and seed coat. The major lipid components were TAG and PL, while hydrocarbons, steryl esters, free fatty acids and diacylglycerols (sn-1,3 and sn-1,2) were also present in minor proportions. With a few exceptions, the dominant PL components were phosphatidylcholine, followed by phosphatidylethanolamine or phosphatidylinositiol. Significant differences (p ,0.05) in fatty acid distribution existed when different soybean cultivars were examined. However, the principal characteristics of the fatty acid distribution in the TAG were evident among four cultivars; unsaturated fatty acids were predominantly concentrated in the sn-2 position, and saturated fatty acids primarily occupied the sn-1 or sn-3 position in the oils of the soybeans.