Some chemical properties of white lupin seeds (Lupinus albus L.)

Erbaş, Mustafa; Certel, Muharrem; Uslu, Mustafa Kemal

doi:10.1016/j.foodchem.2004.02.040

Cited by 177 publications

(168 citation statements)

References 12 publications

Supporting

Mentioning

126

Contrasting

Unclassified

Order By: Relevance

“…The lowest value (13.7%) was noticed for LR from Poland and the highest (33.2%) for LR from Egypt characterized also by the lowest (44.1%) content of oleic acid. Presented results are generally in agreement with following values: 17.3, 18.1, 20.3, 22.4 and 22.19%, obtained by Petterson and Mackintosh (1994), Oomah and Bushuk (1984), Uzun et al (2007), Erbas et al (2005) and Zraly et al (2007), respectively. A markedly lower content of linoleic acid (7.79-15.81) indicate Boschin et al (2008) and higher content in sweet seeds (25.6%) versus bitter seed (18.9%) Yorgancilar and Bilgicli (2014).…”

Section: Fat Content and Fatty Acid Compositionsupporting

confidence: 91%

“…1) the average percentage of palmitic acid was in the range from 6.09% for CO accessions to 6.68% for accessions of XD with the broadest variation from 4.5 to 9.0% for LR accessions. Average content of palmitic acid (6.37%) is similar to 6.21, 6.79, 7.2 and 7.6% reported for white lupin by Rybiński et al (2014), Mierlita (2015), Oomah and Bushuk (1984) and Uzun et al (2007), respectively, but markedly lower as compared to 11.6 and 15.2-19.8% noticed by Erbas et al (2005) and Boschin et al (2008), respectively. No significant differences (7.8 and 7.1%) were found between sweet and bitter white lupin (Yorgancilar and Bilgicli 2014).…”

Section: Fat Content and Fatty Acid Compositionsupporting

confidence: 74%

See 1 more Smart Citation

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Rybiński

Świecicki

Bocianowski

et al. 2017

Genet Resour Crop Evol

View full text Add to dashboard Cite

The paper assess the variability of fat content and fatty acids profiles in seeds of a white lupin (Lupinus albus L.) domestic collection. The initial material comprised 371 accessions originated from 30 countries of Europe, Asia, Africa, North-and South America and Australia. According to data given by accession donors the material is divided into four classes of origin: wild lines, landraces, lines created by man and cultivars. Variability of fat content and fatty acids composition were estimated in seeds of each accession. The average fat content for analyzed collection is 9.81%. The broadest range of fat content was noticed for landraces and cultivars as compared to narrowest . In respect to unsaturated fatty acid (UFA), monounsaturated oleic acid in each of estimated classes of accessions was predominant and most abundant (55.7%) in broad range of minimummaximum values from 41.2 to 66.2%. The second examined monounsaturated fatty acid was erucic acid (1.74%) found in seeds of almost all studied accessions. An exception were four accessions defined similarly to rapeseeds as ''zero erucic'' forms. In seeds of few accessions a content of erucic acid exceeded 3%. Among polyunsaturated fatty acids linoleic FA (x-6) dominated followed by linolenic FA (x-3). Both FA were in the range 13.7-33.2% and 5.6-12.8% with mean values on the level 19.6 and 10.1%, respectively. As a consequence, the examined white lupin seeds showed a very favourable x-3/x-6 FA ratio (0.51), ranging from 0.21 to 0.87, much higher than that of most vegetable oils. Fat content was positively correlated with stearic and oleic fatty acids and negatively with palmitic, linoleic, linolenic and erucic acid.

show abstract

Section: Fat Content and Fatty Acid Compositionsupporting

confidence: 91%

Section: Fat Content and Fatty Acid Compositionsupporting

confidence: 74%

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Rybiński

Świecicki

Bocianowski

et al. 2017

Genet Resour Crop Evol

View full text Add to dashboard Cite

show abstract

“…In whole seeds, 14.7% of unsaturated fatty acids (SFA), 63.9% of monounsaturated fatty acids (MUFA) and 21.1% of polyunsaturated fatty acids (PUFA) were detected (not shown). The n-6/n-3 Erbas et al (2005). From an aspect of the CP content and the concentration of metabolizable energy, the diets intended for different growth stages (starter, grower, finisher -Tables 2 to 4) were isonitrogenic and isoenergetic and the lysine/MEp ratio was balanced.…”

Section: Resultsmentioning

confidence: 99%

“…Isocratic elution chromatography was used for the detection of monosaccharides and gradient mobile phase was employed for the detection of disaccharides (Erbas et al, 2005). Total lipids in lupine seeds, diets and meat (musculus longissimus lumborum et thoracis -MLLT) were extracted with chloroform-methanol (2:1 v/v) according to the method of Folch et al (1957).…”

Section: Chemical Analysismentioning

confidence: 99%

Replacement of soya in pig diets with white lupine cv. Butan

Zralý¹,

Písaříková²,

Trčková³

et al. 2008

CZECH J ANIM SCI

View full text Add to dashboard Cite

ABSTRACT:The purpose of the present study was to evaluate the effect of soya replacement (50 or 100%) with whole (WL) or dehulled seeds (DL) of white lupine cv. Butan in the diets for market pigs. The experiment was performed on 50 pigs in equal numbers of barrows and gilts with the initial mean body weight (BW) of 18.3 ± 2.1 kg, fed isonitrogenous and isoenergetic diets for 100 days. In the experimental starter pigs (18 to 35 kg BW), the mean daily body weight gain (BWG) was 0.61 to 0.64 kg and was insignificantly lower by 1.5 to 6.2% in comparison with the pigs fed the control soya diet (SBM). The diet intake was also lower by 5.4 to 6.8% and could result from a higher content of crude fibre. In the grower and finisher diets, no side effect of high lupine levels on the feed intake was evident. The intake of DL diets was higher in comparison with the soya diet. The feed efficiency of the finisher diets was insignificantly higher (P > 0.05) for experimental diets (WL 50, WL 100, DL 100) in contrast to the control diet. The differences among diets containing WL or DL seeds were insignificant. During the experiment, no adverse effect of lupine on the health of pigs was observed and no significant differences in the parameters of market pig meat, nutrition quality of meat and sensory analysis were detected. The inclusion of lupine in diets resulted in a significantly lower n-6/n-3 ratio of polyunsaturated fatty acids (P < 0.01) in meat lipids (5.15 to 5.33) in comparison with soya (8.75). It follows from the obtained results that the tested lupine variety seeds are a source of high-quality protein that can be an alternative to soya in the diets for market pigs.

show abstract

“…Lupin has considerable amount of oil (5-20%) in the whole seed although it is not oilseed crop (Mohamed and Rayas-Duarte 1995). Lupin seeds and flours are used in different cereal products as pasta, crisp, bread, cookie, cake and breakfast cereal (Dervas et al 1999;Erbas et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

Yorgancılar

Bilgiçli

2012

J Food Sci Technol

View full text Add to dashboard Cite

In this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p<0.05) was observed in protein content of bulgur compared with lupin seeds. Phytic acid losses in bitter and sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties.

show abstract

Some chemical properties of white lupin seeds (Lupinus albus L.)

Cited by 177 publications

References 12 publications

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

Replacement of soya in pig diets with white lupine cv. Butan

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

Contact Info

Product

Resources

About