Regiospecific distribution of fatty acids in triacylglycerols and phospholipids from broad beans (Vicia faba)

Abstract

Regiospecific distributions of fatty acids of triacylglycerols (TAG) and phospholipids (PL) separated from broad beans (Vicia faba) of four cultivars (Minpo, Sanuki, Nintoku and Sanren) were investigated. The major lipid components were PL (47.5-50.5 wt-%) and TAG (47.7-50.1 wt-%), while steryl esters, hydrocarbons, free fatty acids, diacylglycerols and monoacylglycerols were present in minor proportions (1.6-2.4 wt-%). The PL components isolated from the four cultivars were phosphatidylcholine (56.4-58.4 wt-%), phosphatidylethanolamine (20.3-21.7 wt-%) and phosphatidylinositol (16.6-18.6 wt-%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among these PL. The principal characteristics of the fatty acid distribution in the TAG and PL were evident in the beans: Unsaturated fatty acids were predominantly concentrated in the sn-2 position while saturated fatty acids primarily occupied the sn-1 or sn-3 position in these lipids. The lipid components and fatty acid distributions were almost the same in the four cultivars and were not influenced by genetic variability and planting location. These results could be useful information to both consumers and producers for the manufacture of traditional broad bean foods in Japan.

Fast chromatography of pulse triacylglycerols

“…The overall positions of FAs in TAGs has been determined by Yoshida et al using enzymatic hydrolysis in adzuki beans (Vigna angularis) (Yoshida et al, 2010), broad beans (Vicia faba) (Yoshida et al, 2009), jack beans (Canavalia gladiata) (Yoshida et al, 2013) and peas (Pisum sativum) (Yoshida et al, 2007b) but these analyses do not inform the identities of individual molecular species, only the overall trend.…”

Recent developments in edible oil processing

“…or even: "Why bother?" Determining the lipid content (,3%) and the fatty acid composition of several broad beans [67] may be a useful training exercise for a student, but do the results really contribute to science? If related to other data, perhaps, but on their own?…”