Fatty acid composition and tocopherol content of some legume seeds

Grela, Eugeniusz R.; Günter, K.D.

doi:10.1016/0377-8401(94)00733-p

Cited by 134 publications

(119 citation statements)

References 8 publications

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“…However, the percentage of linoleic (18:2n-6) acid was less (P < 0.05) in TAG (31.3-32.7%) than in total lipids (45.1-47.4%) or PL (47.3-48.3%). These FA distribution patterns contrasted with results reported for typical vegetable seeds such as pea seeds (Grela and Gunter, 1995) and kidney beans (Mabaleha and Yeboah, 2004).…”

Section: Resultscontrasting

confidence: 99%

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

Yoshida

Tomiyama

et al. 2010

FSTR

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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...

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Section: Resultscontrasting

confidence: 99%

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

Yoshida

Tomiyama

et al. 2010

FSTR

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“…The fatty acid composition showed that both F diets (starter and finisher) have a higher level of saturated and monounsaturated fatty acids whereas PUFA were lower (Table 2). In particular, the α-linolenic acid was very low probably due to the modest amount present in faba bean (Grela and Günter, 1995). The effect of diet on productive performance are reported in Table 3; F fed birds, with respect to the S group, showed a lower final live weight, daily weight gain and higher feed efficiency.…”

Section: Resultsmentioning

confidence: 99%

Effect of Faba BeanVicia FabaVar.Minor) Inclusion in Starter and Growing Diet on Performance, Carcass and Meat Characteristics of Organic Slow-Growing Chickens

Bosco

Ruggeri

Mattioli

et al. 2013

Italian Journal of Animal Science

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This paper assesses the effect of faba bean (Vicia Faba minor), in partial substitution of soybean, on productive performance, carcass and meat traits of slow-growing chickens readed under the organic method. Faba bean was used in both starter (1-21 d) and growing/finisher diets (22-120 d). One thousand birds were fed two different diets containing respectively, soybean or faba bean as the main protein source for the entire rearing period. The birds of each group were slaughtered at 120 d of age. The productive performance of group F was the worst, with a higher mortality rate, indicating that faba bean diets are not able to cover the nutritional requirements of birds mainly in the first rearing period. The main carcass and meat qualitative traits, were not affected by the treatment, whereas minor modification regards saturated and monounsaturated fatty acids.

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“…affinis (67.11 ± 0.127%) have richest PUFA content among studied eleven taxa. Grela and Günter (1995) revealed that legume seeds contained profitable composition of polyunsaturated fatty acids: linoleic acid (C18:2) from 21% in field pea to 53% in soya bean and linolenic acid (C18:3) from 4% in broad bean to 22% kidney bean. Among monounsaturated fatty acids of the studied Lathyrus taxa oleic acid (C18:1 n-9) found highest content.…”

Section: Resultsmentioning

confidence: 99%

Vitamin and fatty acid contents in seeds of some taxa belonging to genusLathyrusL. growing in Turkey

Şahi̇n

Emre

Yılmaz

et al. 2009

Acta Botanica Gallica

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Abstract.-In the present study, levels of vitamin and fatty acid composition in mature seeds of some Lathyrus L. taxa [L. roseus Stev., L. tuberosus L.,var. affinis (Guss.) Arcang.] were determined by using HPLC (high-performance liquid chromatography) and VPC (vapour gas chromatography). Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1 n-9), linoleic acid (C18:2 n-6) and α-linolenic acid (C18:3 n-3) were found as major fatty acid components in all studied eleven taxa. In addition, δ-tocopherol, α-tocopherol, α-tocopherol acetate and vitamin D3 were found highest level and retinol, retinol acetate, vitamin D2 and vitamin C content (apart from L. belinensis and L. hirsutus) were found lowest ratio in the examined Lathyrus taxa. Key words : Lathyrus -fatty acids -vitamins -HPLC -VPC. Résumé.-Dans la présente étude, les niveaux en vitamines et en acides gras des graines adultes de Lathyrusvar. affinis (Guss.) Arcang.] ont été déterminés par chromatographie (CLHP et CG). Les acides palmitique (C16:0), stéarique (C18:0), oléique (C18:1 n-9), linoléique (C18:2 n-6) et α-linolénique (C18:3 n-3) ont été observés comme constituants des onze taxons étudiés. En plus, les δ-tocopherol, α-tocophérol, acétate de l'α-tocophérol et la vitamine D3 ont été trouvés en plus grande quantité, les rétinol, acétate de rétinol, vitamine D2 et vitamine C le l'ont été en quantité faible (sauf L. belinensis et L. hirsutus) pour les Lathyrus examinés.

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Fatty acid composition and tocopherol content of some legume seeds

Cited by 134 publications

References 8 publications

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

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

Effect of Faba BeanVicia FabaVar.Minor) Inclusion in Starter and Growing Diet on Performance, Carcass and Meat Characteristics of Organic Slow-Growing Chickens

Vitamin and fatty acid contents in seeds of some taxa belonging to genusLathyrusL. growing in Turkey

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