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Lipid nutritional value of legumes: Evaluation of different extraction methods and determination of fatty acid composition
- Caprioli, Giovanni, Giusti, Federica, Ballini, Roberto, Sagratini, Gianni, Vila-Donat, Pilar, Vittori, Sauro, Fiorini, Dennis
- Food chemistry 2016 v.192 pp. 965-971
- Vigna angularis, acetone, fatty acid composition, hexane, isopropyl alcohol, lentils, nutrition assessment, nutritive value, polyunsaturated fatty acids, solvents
- 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%.