Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process

Curti, Carolina Antonela; Curti, Ramiro N.; Bonini, Norberto Alejandro; Ramón, Adriana Noemí

doi:10.1016/j.foodchem.2018.04.118

Cited by 17 publications

(10 citation statements)

References 14 publications

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“…Tarwi oil contained 54.2% oleic acid and 25.7% linoleic acid, while sacha inchi oil had 47.2% linolenic acid and 34.7% linoleic acid. Overall, the monounsaturated fatty acids (MUFA) content in tarwi oil was similar to the ≈50% observed in different Lupinus mutabilis varieties [ 26 , 27 ], while PUFA (28.5%) and saturated fatty acids (SFA) (17.3%) were the same as those reported for the same species [ 18 ]. On the other hand, sacha inchi oil showed low MUFA (9.4%) and high PUFA (82.0%), close to the published results [ 14 , 15 ].…”

Section: Resultssupporting

confidence: 70%

“…On the other hand, sacha inchi oil showed low MUFA (9.4%) and high PUFA (82.0%), close to the published results [ 14 , 15 ]. The ω-3:ω-6 ratios were in the ranges reported for Lupinus mutabilis [ 18 ] and for sacha inchi [ 11 ]. The M1, M2 and M3 mixtures presented values between 1:0.8–1:0.9, close to the ω-3:ω-6 ratio of sacha inchi oil (1:0.7), and the M4 (1:1.2) and M5 (1:1.9) mixtures were significantly different from the values of sacha inchi and Lupinus mutabilis oils ( p < 0.05).…”

Section: Resultsmentioning

confidence: 71%

“…PUFAs present important benefits for health and nutrition because they contribute to the prevention of cardiovascular diseases; on the other hand, they decrease oxidative stability and reduce shelf life [ 10 , 11 , 12 , 13 , 14 , 15 ]. Andean lupin, also known as tarwi ( Lupinus mutabilis Sweet), seeds contain 14–20% lipids [ 16 ], which are rich in monosaturated oleic acid (≈56%) and polyunsaturated linoleic acid (18.4–26.1%) [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

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Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends

et al. 2022

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Andean lupin (Lupinus mutabilis) oil is rich in monounsaturated (54.2%) and polyunsaturated (28.5%) fatty acids but has a ω-3:ω-6 ratio (1:9.2) above the recommended values for human health. Sacha inchi (Plukenetia volubilis) oil presents a high polyunsaturated fatty acid content (linolenic 47.2% and linoleic 34.7%), along a ω-3:ω-6 ratio (1:0.74) good for human consumption. The objective of this research was to study the physico-chemical properties and oxidative stability of tarwi and sacha inchi oil blends (1:4, 1:3, 1:1, 3:1 and 4:1 w:w) with suitable ω-3:ω-6 ratios. All blends showed ω-3:ω-6 ratios between 1:0.8 and 1:1.9, acceptable from a nutritional point of view, and high total tocopherols’ content (1834–688 mg/kg), thanks to sacha inchi. The oxidative stability index (OSI) of the mixtures by the Rancimat method at 120 °C ranged from 0.46 to 8.80 h. The shelf-life of 1:1 tarwi/sacha inchi oil blend was 1.26 years; its entropy (−17.43 J/mol), enthalpy (107.04 kJ/mol), activation energy (110.24 kJ/mol) and Gibbs energy (113.76 kJ/mol) suggest low oxidation reaction rates and good stability. Hence, balanced blends of tarwi/sacha inchi oils can achieve optimal nutritional properties and enhanced shelf-life.

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Section: Resultssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends

et al. 2022

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“…This could be due to the origin or processing factors. Curti et al 20 studied the debittering process of Lupinus species and show an omega 6:omega 3 ratio from 10.3 ± 0.3 to 8.8 ± 0.6. According to Mataix 21 , the FA content in 100 g of food comprising various fruits and nuts, i.e.…”

Section: The Proximal Chemical Composition Of Cacao Beansmentioning

confidence: 99%

Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate

2020

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Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the "optimal chocolate", obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for "optimal chocolate" was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.

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“…e seeds of these plants are rich in fat, mainly in glycerides of unsaturated fatty acids and, in particular, in glycerides of oleic and linoleic acids. e fatty acid composition is often characteristic of each species [1].…”

Section: Introductionmentioning

confidence: 99%

Stability and Change in Fatty Acids Composition of Soybean, Corn, and Sunflower Oils during the Heating Process

Chérif

Slama

2022

Journal of Food Quality

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This work has been undertaken to investigate the effect of heat treatment on the edible oils (soybean, sunflower, and corn) used in frying and cooking, in particular on the fatty acid composition. The heating process was maintained at 150, 180, 210, and 240°C. At each temperature, the variation of the fatty acid composition was determined after 12, 24, 36, 48, and 60 h of treatment by using an improved analytical gas chromatography method. This study showed that the oils, which had undergone a temperature of 150 to 180°C, kept some thermal stability and preserved their fatty acid composition at different treatment periods. At the temperature (180°C), two new fatty acids (C8:0 and C12:0) appeared, which could be explained by the transformation of the other fatty acids during the heating process by different chemical reactions. However, the composition of the three oils was significantly affected at 210°C and 240°C. Two trans-fatty acids (C18:1 9t and C18:2tt) were generated proportionally to heat treatment during the heating process for the three oils, providing information on their oxidative state. The results showed that sunflower oil was most affected by the heating temperature than soybean and corn oil. Therefore, more attention should be paid to the heat treatment used and the heating period to preserve the quality of edible oils.

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Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process

Cited by 17 publications

References 14 publications

Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends

Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends

Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate

Stability and Change in Fatty Acids Composition of Soybean, Corn, and Sunflower Oils during the Heating Process

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