Fatty acid profile of Romanian’s common bean (Phaseolus vulgaris L.) lipid fractions and their complexation ability by β-cyclodextrin

Abstract

The goal of the present study was the evaluation of the fatty acid (FA) profile of lipid fraction from dry common beans (Phaseolus vulgaris L.) (CBO) harvested from North-East (NE) and South-West (SW) of Romania and to protect against thermal and oxidative degradation of the contained omega-3 and omega-6 polyunsaturated fatty acid (PUFA) glycerides by β-cyclodextrin (β-CD) nanoencapsulation, using kneading method. The most abundant FAs in the CBO samples were PUFAs, according to gas chromatography-mass spectrometry (GC-MS) analysis. Linoleic acid (methyl ester) was the main constituent, having relative concentrations of 43.4 (±1.95) % and 35.23 (±0.68) % for the lipid fractions separated from the common beans harvested from the NE and SW of Romania, respectively. Higher relative concentrations were obtained for the omega-3 α-linolenic acid methyl ester at values of 13.13 (±0.59) % and 15.72 (±0.30) % for NE and SW Romanian samples, respectively. The omega-3/omega-6 ratio consistently exceeds the lower limit value of 0.2, from where the PUFA glyceride mixture is valuable for the human health. This value was 0.32 (±0.02) for the NE samples and significantly higher for the CBO-SW samples, 0.51 (±0.01). These highly hydrophobic mixtures especially consisting of PUFA triglycerides provide β-CD complexes having higher thermal and oxidative stability. Kneading method allowed obtaining β-CD/CBO powder-like complexes with higher recovery yields of >70%. Thermal analyses of complexes revealed a lower content of hydration water (3.3–5.8% up to 110°C in thermogravimetry (TG) analysis and 154–347 J/g endothermal effect in differential scanning calorimetry (DSC) analysis) in comparison with the β-CD hydrate (12.1% and 479.5–480 J/g, respectively). These findings support the molecular inclusion process of FA moieties into the β-CD cavity. Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) analysis reveals the formation of the β-CD/CBO inclusion complexes by restricting the vibration and bending of some bonds from the host and guest molecules. Moreover, powder X-ray diffractometry (PXRD) analysis confirm the formation of the host-guest complexes by modifying the diffractograms for β-CD/CBO complexes in comparison with the β-CD and β-CD + CBO physical mixtures. A significant reduction of the level of crystallinity from 93.3 (±5.3) % for β-CD to 60–60.9% for the corresponding β-CD/CBO complexes have been determined. The encapsulation efficiency (EE), the profile of FAs, as well as the controlled release of the encapsulated oil have also been evaluated. The EE was >40% in all cases, the highest value being obtained for β-CD/CBO-SW complex. The SFA content increased, while the unsaturated FA glycerides had lower relative concentrations in the encapsulated CBO samples. It can be emphasized that the main omega-3 FA (namely α-linolenic acid glycerides) had close concentrations in the encapsulated and raw CBOs (13.13 (±0.59) % and 14.04 (±1.54) % for non-encapsulated and encapsulated CBO-NE samples, 15.72 (±0...

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

“…However, only a few compounds have consistent relative concentrations in the region of 20–31 min (corresponding to RIs of 1686-2338, Figure 3 and Figure 4 , as well as Figures S1–S10 for gas chromatograms, Figures S11a–v and S12a–h for the mass spectra in the Supplementary material file ). All separated compounds have been identified with various matching probability by comparing experimental (actual) mass spectra (MS) with that from the NIST/EPA/NIH Mass Spectral Library 2.0 (2011) using two methods ( Figure 5 , Figure 6 and Figure 7 ): (1) PBM-Probability-Based Matching algorithm, developed at Cornell University by McLafferty and collaborators, respectively, the NIST MS Search algorithm [ 23 , 24 , 25 ], (2) calculation of the retention indices (RIs were obtained by interpolating the retention times in the RI versus RT graph for the C 8 -C 20 linear alkanes analyzed under the same conditions), and comparing them with those obtained for the standard compounds (most of the standard FAMEs and degradation aldehydes were analyzed in previous studies) [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 ].…”

“…The free and bonded fatty acids (as mono-, di-, and triglycerides) are quantitatively derivatized to the corresponding FAMEs, while degradation aldehydes are derivatized to the corresponding dimethylacetals. Other degradation compounds such as ω-formylated fatty acids can be determined as dimethylacetals of the FAMEs [ 28 , 29 , 30 , 31 , 32 , 33 ]. However, the last compound class was identified at very low concentrations (<0.01%).…”

“…Hexanal concentration increased from 0.003% to 0.023–0.026% in the thermally processed lipid layers 2 and 3 (almost ten times higher), while nonanal had an increase of 4-5 times for these layers (from 0.005% to 0.019% for layer 2 and from 0.004% to 0.022% for layer 3). Malondialdehyde is also formed by oxidation/auto-oxidation and needs specific methods for detection and quantification (during the thermal and oxidative degradation, an important part of malondialdehyde was lost due to the lower boiling point of about 108 °C) [ 28 , 29 , 30 , 31 , 32 , 33 , 35 ]. Other higher aldehydes (saturated or unsaturated, e.g., C12:0 and C18:2 linear aldehydes) have also been identified in higher concentrations in the thermally and oxidative degraded lipid layers from Mangalitza hard fat, but with a lower matching probability ( Table 5 ).…”

“…Two important intermediates have been formed, i.e., the ω-formylated fatty acid derivative (free, glyceride moiety or methyl ester for transesterified samples) and an unsaturated hydrocarbon radical. The interaction with the hydroxyl radical will generate an enol, which tautomerizes to the linear aldehyde as the final degradation compound ( Figure 8 ) [ 28 , 29 , 30 , 31 , 32 , 33 , 35 ]. Hexanal can be generated in the same manner from ω-6 fatty acid glycerides or free acids.…”

The Acceptance of Baked Getuk (Cassava Cake) With Rice Bran and Red Beans Substitution as High Fiber Snack for Elderly

“…Besides that, bioactive compounds derived from rice bran have therapeutic potential against cellular oxidative stress (Saji et al, 2019). Red beans, moreover, have a high content of omega-3 fatty acids (David et al, 2019); omega-3 fatty acids significantly can reduce high blood pressure (Naini et al, 2015).…”