Lipid nutritional value of legumes: Evaluation of different extraction methods and determination of fatty acid composition. (1st February 2016)

• Record Type: Journal Article
• Authors: Caprioli, Giovanni; Giusti, Federica; Ballini, Roberto; Sagratini, Gianni; Vila-Donat, Pilar; Vittori, Sauro; Fiorini, Dennis
• Is Part Of: Food chemistry. Volume 192(2016)
• Page Start: 965
• Page End: 971
• Publication Date: 2016-02-01
• Subjects: Legumes -- Lentils -- Lipid extraction methods -- Saturated fatty acids -- Unsaturated fatty acids; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.07.102
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Nine methods to extract acyl lipids from legumes were evaluated. Folch method preceded by hydration of samples provided the best results. Hydration step increased extraction in all the cases. Fatty acid composition was determined in 29 samples of legumes. Lentils displayed an interesting ratio of PUFA n -6/ n -3 with a value of 4.0. Abstract: This study sought to contribute to the assessment of the nutritional properties of legumes by determining the fatty acid (FA) composition of 29 legume samples after the evaluation of nine extraction methods. The Folch method and liquid–solid extraction with hexane/isopropanol or with hexane/acetone were investigated, as was the effect of previous hydration of samples. Soxhlet extractions were also evaluated with different solvent mixtures. Results on FA composition using the hexane/isopropanol extraction method were the same in terms of FA composition of the Folch method, but the extraction yield was only around 20–40% of that of the Folch method preceded by hydration. Some types of legumes showed particularly interesting values for the ratio of polyunsaturated fatty acids (PUFAs) n -6/ n -3, such as lentils, with the value of 4.0, and Azuki beans, at 3.2. In lentils, the PUFAs% ranged from 42.0% to 57.4%, while in Azuki beans it was 57.5%.