Molecular species of triacylglycerols in the hulls of sunflower seeds (Helianthus annuus L.) following microwave treatment

Yoshida, Hiromi; Hirakawa, Yuki; Mizushina, Yoshiyuki; Tanaka, Tomoko

doi:10.1002/1438-9312(200206)104:6<347::aid-ejlt347>3.0.co;2-u

Cited by 4 publications

(2 citation statements)

References 16 publications

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“…The fatty acid profiles of TAGs and FFAs were generally characterised by relatively higher percentages of unsaturated acids, linoleic and oleic, and relatively lower amounts of saturated acids, palmitic or stearic, compared with those of PLs. 21 Rikyu and Yatsuko had similar patterns of fatty acid distribution of TAGs, FFAs and PLs (Fig 3). The presence of high amounts of the essential fatty acid linoleic acid suggests that these oils are highly nutritious owing to the ability of unsaturated vegetable oils to reduce serum cholesterol.…”

Section: Resultsmentioning

confidence: 99%

Lipid classes, fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds

et al. 2004

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The lipids extracted from the kernels of pumpkin (Cucurbita spp) seeds of three cultivars were classified by thin layer chromatography into six fractions: steryl esters (SEs, 0.5-1.2%), triacylglycerols (TAGs, 92.7-93.4%), free fatty acids (FFAs, 2.9-3.5%), sn-1,3-diacylglycerols (1,3-DAGs, 0.4-0.9%), sn-1,2-diacylglycerols (1,2-DAGs, 0.7-0.9%) and phospholipids (PLs, 1.5%). Fatty acids derivatised as methyl esters were analysed by gas chromatography with flame ionisation detection. Molecular species and fatty acid distributions of TAGs, isolated from the total lipids in the kernels, were analysed by a combination of argentation thin layer chromatography (TLC) and gas chromatography. A modified argentation TLC procedure, developed to optimise the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the total chain length of fatty acid groups. With a few exceptions, SM 2 (5.8-20.1%), S 2 D (8.8-11.2%), M 3 (6.7-24.8%), SMD (6.8-16.7%), M 2 D (16.7-23.6%), SD 2 (4.6-15.1%) and MD 2 (4.9-18.6%) were the main TAG components. These results suggest that there are significant differences (P < 0.05) not only in fatty acid distributions of acyl lipids but also in molecular species of TAGs among the three cultivars. The differences in pumpkin cultivars could be appreciable, based on the distribution of molecular species in TAGs. However, pumpkin seed kernels could be utilised successfully as a source of edible oils for human consumption.

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Section: Resultsmentioning

confidence: 99%

Lipid classes, fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds

et al. 2004

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“…The crude lipid extracts were applied to the TLC plates as 7cm bands (approximately 20 mg per plate) with a microsyringe (Hamilton Co., Reno, NV). The TLC standard mixture was applied as a reference on one side of each plate, and the plate was developed in a mixture of n-hexane/diethyl ether/acetic acid (80:30:1, by vol) as previously described (17).…”

Section: Methodsmentioning

confidence: 99%

Roasting effects on the distribution of tocopherols and phospholipids within each structural part and section of soybeans

Yoshida

Matsuda

Hirakawa

et al. 2003

J Americ Oil Chem Soc

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To clarify the effects of microwave roasting on the distribution of tocopherols and FA of phospholipids within soybeans, whole soybeans (Glycine max) were treated by microwave and further evaluted as compared to a raw sample. Tocopherol homologs, measured using HPLC, and phospholipid profiles, quantified with GC, were determined in the seed coat, the embryonic axis, and sections of cotyledons separated from three cultivars. The tocopherols were predominantly detected in the axis, followed by the cotyledons, and then very little in the coat. As much as 25% of the individual tocopherols originally present in the coat were lost at 12 min of roasting, whereas <25% was lost in the cotyledons and the axis after 20 min of roasting. The greatest rate of phospholipid loss (P < 0.05) was observed in PE, followed by PC and PI, and their changing patterns were more pronounced in the coat than in the cotyledons or the axis. Thus, tocopherol content and phospholipid profiles change with microwave roasting according to tissue.Soybeans are rich in protein and oil. Many East Asian countries, including Japan, have a long history of utilizing soybeans in great quantities as essential protein foods for humans. However, soybeans contain antinutritional factors such as trypsin inhibitor (1), which is thought to reduce protein digestibility and to cause pancreatic hypertrophy. Several processes, e.g., heat treatment (steaming or boiling), dry roasting (2), homogenization, and hydrolysis (3) can be used to increase the biological utilization and digestibility of soybeans. For heating purposes, microwave energy is more efficient than traditional methods (4). The characteristic feature of microwave heating is that it ensures homogeneous operation in the whole volume of substance, with great penetrating depth (5). However, the differential heating behavior of food components can result in severely uneven heating of certain foods rich in fats and protein (6). We suggested that microwave heating is an effective means for inactivating trypsin inhibitors in whole soybeans and also for making fullfat soy flour from raw beans with a high vitamin E content (7).Microwave energy penetrates a food material and produces heat internally, which leads to faster heating rates and shorter processing times. In fact, microwaves are used in the food industry for thawing, drying, and baking as well as for other applications such as sterilizing and pasteurizing many types of foods (8). Microwave ovens are credited with rapid heating rates and high efficiency, because of their high penetration power (6). Phospholipids are the major constituents of cell membranes in soybeans, and they have a high degree of unsaturation. However, very little work has been reported on how microwave energy affects distribution of tocopherols in relation to FA composition of various acyl lipids within the three structural parts of a soybean.The objective of this research was to evaluate the composition of tocopherols and FA distribution of major phospholipids in the seed coat, axis,...

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Lipid classes, fatty acid composition and triacylglycerol molecular species of kidney beans (Phaseolus vulgaris L.)

Yoshida

Tomiyama

Kita

et al. 2005

Euro J Lipid Sci & Tech

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Lipid classes, fatty acid composition and triacylglycerol molecular species of kidney beans (Phaseolus vulgaris L.)Seed oils from five legume cultivars of Phaseolus vulgaris, grown in Japan, were extracted and classified by thin-layer chromatography (TLC) into seven fractions: hydrocarbons (HC; 0.7-1.4 wt-%), steryl esters (SE; 1.7-3.3 wt-%), triacylglycerols (TAG; 33.8-45.9 wt-%), free fatty acids (FFA; 0.6-1.5 wt-%), sn-1,3-diacylglycerols (1,3-DAG; 0.3-1.0 wt-%), sn-1,2-diacylglycerols (1,2-DAG; 0.4-1.2 wt-%) and phospholipids (PL; 49.4-58.8 wt-%). Fatty acids derivatized as methyl esters were analyzed by gas chromatography (GC) and a flame ionization detector. Molecular species and the fatty acid distribution of TAG isolated from the total lipids in the beans were analyzed by a combination of argentation-TLC and GC. A modified argentation-TLC procedure, developed to optimize the separation of the complex mixture of total TAG, provided 18 different groups of TAG, based on both the degree of unsaturation and the total length of the three acyl chains of fatty acid groups. SDT (3.2-4.2 wt-%), M 2 T (3.8-5.0 wt-%), D 3 (4.8-5.9 wt-%), MDT (8.0-13.9 wt-%), D 2 T (12.5-15.8 wt-%), MT 2 (19.4-22.7 wt-%), DT 2 (17.8-23.5 wt-%) and T 3 (9.2-13.0 wt-%) were the main TAG components. The dominant fatty acids of TAG were a-linolenic (48.5-57.8 wt-%) and linoleic (16.7-25.8 wt-%) acids, with appreciable amounts of palmitic (8.3-13.2 wt-%) and oleic (7.8-13.8 wt-%) acids. The high content of a-linolenic acid in the cultivars of P. vulgaris could very likely play a beneficial role in reducing the risk of coronary heart disease among the large populations consuming them in Japan.

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Molecular species of triacylglycerols in the hulls of sunflower seeds (Helianthus annuus L.) following microwave treatment

Cited by 4 publications

References 16 publications

Lipid classes, fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds

Lipid classes, fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds

Roasting effects on the distribution of tocopherols and phospholipids within each structural part and section of soybeans

Lipid classes, fatty acid composition and triacylglycerol molecular species of kidney beans (Phaseolus vulgaris L.)

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