The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

Abstract

This study was conducted to assess in detail the possible effects of some technological processes such as soaking, germination, cooking, soaking + cooking, and germination + cooking on the lipid composition of mung bean seeds of Giza 1 variety. TLC analysis of mung bean lipids showed that the phospholipids and triglycerides recorded the highest percentage among lipid fractions (32.26 and 30.10%), while the 1,3 diglycerides constituted the least percentage (2.80%) in mung bean seeds. The soaking, germination and cooking processes caused a decrease in the phospholipids, triglycerides and hydrocarbons accompanied with an increase in monoglycerides, 1,2-(2,3)-diglycerides, sterols and free fatty acids. Eleven fractions were separated from phospholipids class of the studied samples; seven of these fractions were identified. The major component of phospholipids was phosphatidyl choline, amounting to 21. 30, 17.84, 16.21, 13.87, 13.20 and 11.47% of the total phospholipids in raw, soaked, germinated, raw-cooked, soakedcooked and germinated-cooked mung bean seeds, respectively. Gas liquid chromatography of the total lipids of mung bean seeds showed that the unsaturated fatty acids represented 69.58, 64.35, 63.3, 63.16, 61.84 and 61.12%, while the levels of saturated fatty acids were low being 30. 37, 34.05, 35.66, 34.64, 37.93 and 38.75% of the total fatty acids in raw, soaked, germinated, rawcooked, soaked-cooked and germinated-cooked, respectively. The total essential fatty acids (linoleic and linolenic) represented the highest proportion of fatty acids (50.10% of the total fatty acids). KEYWORDS: lipid fractions, mung bean, mung bean lipidsBrought to you by | Simon Fraser University Authenticated Download Date | 6/13/15 6:43 AM ErratumTables 1, 2, and 3 were reformatted slightly to improve readability. The changes did not affect any text or data herein.

A metabolite profiling approach to follow the sprouting process of mung beans (Vigna radiata)

“…This is an expected result as fat serves as a major energy source for the developing embryo (King and Puwastien 1987). It is in agreement with the significant decrease (-40%) in total triglyceride content reported for mung beans after a germination period of 72 h at 20-23°C (Abdel-Rahman et al 2007). Significant reductions in FAME have also been observed in the course of the germination of rice seeds (Shu et al 2008) and soybeans (Chandrasiri et al 1990) and during the malting of barley (Frank et al 2010).…”

“…Germination is considered to improve the nutritional quality of mung beans (El-Adawy et al 2003). Targeted analyses have demonstrated that the germination of mung beans is accompanied by a spectrum of significant changes in metabolite contents (Savage 1990;Mubarak 2005;Abdel-Rahman et al 2007). For example, decreased triglyceride contents (Abdel-Rahman et al 2007) and increased levels of free amino acids (Kavas and El 1991) have been reported in mung bean sprouts.…”

“…Targeted analyses have demonstrated that the germination of mung beans is accompanied by a spectrum of significant changes in metabolite contents (Savage 1990;Mubarak 2005;Abdel-Rahman et al 2007). For example, decreased triglyceride contents (Abdel-Rahman et al 2007) and increased levels of free amino acids (Kavas and El 1991) have been reported in mung bean sprouts. However, due to the targeted character of these individual analyses, a more comprehensive overview on the metabolic changes occurring during the germination of mung bean seeds is lacking.…”

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

“…The obtained results differ from that reported in the literature. Abdel-Rahman et al [ 3 ] studied the influence of germination on the acid profile in mung bean lipids. The researchers, as in our study, observed an increase in palmitic acid share in the fatty acid profile (from 16.15 to 17.46%) and stearic acid share in the fatty acid profile (from 6.33 to 7.73%) as well as the decrease in linoleic acid share in the fatty acid profile (from 33.12 up to 30.56%).…”

“…An increasing number of studies is being conducted on the profile of fatty acids in seeds of various legumes [ 1 , 3 , 4 , 5 , 6 , 7 , 8 ]. Abdel-Rahman et al [ 3 ] investigated the effect of the use of various technological procedures (such as soaking, germination, cooking, soaking-cooking, and germination-cooking) on the fatty acid profile of mung bean seeds. The obtained results show that all these processes contribute to increase in the share of saturated fatty acids and reduction in the share of unsaturated fatty acids.…”