Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.)

Uzun, Bülent; Arslan, Çiğdem; Karhan, Mustafa; Toker, Cengiz

doi:10.1016/j.foodchem.2006.03.059

Cited by 99 publications

(80 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As documented in Table 4, a significant (P ≤ 0.05) to highly significant (P ≤ 0.01) increase in unsaturated acids from the MUFA group (particularly in oleic acid, cis-11-eicosenoic acid and erucic acid) was detected in both experimental groups for both breast and thigh muscles. Oleic acid was a predominant MUFA detected in breast and thigh muscles, which might be associated with its high level in lupin oil, as confirmed by the results published by Uzun et al (2007). Similar findings were made in the experiments performed by Mieczkowska and Smulikowska (2005), who reported an increased level of oleic acid in chicken fat after the dietary supplementation of lupin.…”

Section: Resultssupporting

confidence: 85%

“…From the dietetic aspect, the quality of oil depends particularly on the levels of unsaturated fatty acids (FAs), especially polyunsaturated fatty acids (PUFAs) and their mutual ratio (n-3/n-6 PUFAs). As reported by Uzun et al (2007), oleic acid is the most common acid from the group of monounsaturated fatty acids (MUFAs) found in lupin oil. From the dietetic aspect, lupin oil is a high-quality oil.…”

mentioning

confidence: 96%

“…This is also confirmed by some authors, for example by RothMaier and Kirchgessner (1993), who reported 7.6% of crude fat in white lupin and 4.6% of crude fat in yellow varieties. Uzun et al (2007) showed that the mean level of fat in two varieties of white lupin was 10.75%. According to Smulikowska et al (1995), 95-98% of the overall fat contained in seeds is located in the cotyledon.…”

mentioning

confidence: 98%

See 2 more Smart Citations

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Straková¹,

Suchý²,

Herzig³

et al. 2010

CZECH J ANIM SCI

View full text Add to dashboard Cite

This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lupin meal (E1 and E2) resulted in a gradual decrease in the average level of saturated fatty acids (SFAs) in fat in breast and thigh muscles from experimental chickens as compared to the control group. This decrease was characterized by a significant (P ≤ 0.05) to highly significant (P ≤ 0.01) reduction in the level of palmitic acid, which is the most common fatty acid. Diets containing lupin meal showed an increase in monounsaturated fatty acids (MUFAs). Particularly oleic acid contributed significantly to an overall increase in MUFAs (P ≤ 0.01). Polyunsaturated fatty acids (PUFAs) from the n-6 group showed only a slight decrease in fat in meat from chickens in the experimental group. Linoleic acid as the most common PUFA found in the fat from chicken muscles showed a significantly lower level in breast muscles in the E2 group (P ≤ 0.05) as compared to the control and the E1 group. A similar trend was also observed for γ-linolenic acid in fat from breast muscles. The level of arachidonic acid in fat from muscles in experimental groups also decreased. The levels of PUFAs n-3 in fat from chicken muscles were found to increase in experimental groups. Of all PUFAs n-3 examined in fat from breast and thigh muscles, α-linolenic acid was found at the highest levels. Its levels in fat from muscles varied with an increasing amount of lupin meal in a diet. However, a highly significant increase (P ≤ 0.01) was confirmed only in thigh muscles. A rise in PUFAs n-3 which is associated with the dietary supplementation of lupin meal is particularly beneficial as it affected the Σ PUFAs n-3:Σ PUFAs n-6 ratio, thereby enhancing the nutritional value of chicken meat with regard to human nutrition.

show abstract

Section: Resultssupporting

confidence: 85%

mentioning

confidence: 96%

mentioning

confidence: 98%

See 1 more Smart Citation

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Straková¹,

Suchý²,

Herzig³

et al. 2010

CZECH J ANIM SCI

View full text Add to dashboard Cite

show abstract

“…Total lipid content in flaxseed is within the 30-50 g.kg -1 , range reported in earlier studies (ROTHENBURG;PEREIRA, 2006;VIJAIMOHAN et al, 2006;MATHEWS et al, 2000). Lipid content in the sesame seeds was higher than that obtained in earlier studies on national and imported seed varieties, which did not exceed 54.7% oil yield (EMBRAPA, 2001;RESHMA et al, 2010;UZUN et al, 2007).…”

Section: Physicochemical Properties Of the Oilssupporting

confidence: 56%

“…Ramos Filho et al (2008) also found AI and TI values below 1.0 for Pantanal fish, except for pacu fish, which had a TI of 1.16. in the present study. Uzun et al (2007) found 45.3% LA and 37.0% oleic acid in sesame oil, but they found no linolenic acid fractions.…”

Section: Nutritional Quality Indexesmentioning

confidence: 95%

Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats

Guimarães¹,

Macedo²,

Munhoz³

et al. 2013

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

Bail

Stuebiger

Unterweger³

et al. 2009

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold-pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long-chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C 52 and C 54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as 'fingerprints' of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.

show abstract

Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.)

Cited by 99 publications

References 16 publications

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

Contact Info

Product

Resources

About