Lipid characterization of black soybean (Glycine max [L.] Merrill) seeds using GC‐MS/HS fingerprinting. Issue 11 (13th September 2022)

• Record Type: Journal Article
• Authors: Kumar, Ankur; Sahu, Jatindra K.; Naik, Satyanarayan; Suhas,
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 11(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-09-13
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.17092
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The present study was to characterize the lipid profile of five black soybean (BS) produced in Indo‐Himalayan regions. Among seven fatty acids (FAs), methyl linoleate and cis‐9‐oleic acid methyl ester were maximum. Unsaturated/saturated fatty acid ratio was highest (6.10%) in BSALB (big spherical shape seed). Unsaponifiable matters and tocopherols were also higher (3.09% and 1305 μg/kg, respectively) in BSALB, while β‐carotene was improved in BSALS (small oval‐shaped seed). Flavor analysis reported 46 compounds in the oil, which were maximum in BSALS. There was significant difference ( p < 0.02) in the flavor components. Crop cycle temperature is inversely correlated with major lipid constituents. The results suggest that the BS seeds produced comparatively in high‐altitude regions retain the maximum lipid antioxidants and flavor compounds. Presence of these phytoconstituents may be explored to utilize black soybean in flavor and nutraceutical industries to boost the application of this underutilized crop.