Tocopherols of winged bean (Psophocarpus tetragonolobus) oil

Lumen, Benito O. de; Fiad, Seham

doi:10.1021/jf00109a010

Cited by 15 publications

(11 citation statements)

References 10 publications

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“…Among the vitamins, the nutritional and functional significance of the predominance of 7-tocopherol in the seed oil had been reported by de Lumen and Fiad (35). Based on the reported fatty acid profile of seed oil, these researchers calculated the tocopherol to PUFA ratio to be 0.2 mg of d-0t-tocopherol equivalents/g of PUFA.…”

Section: Nutritional Propertiesmentioning

confidence: 97%

“…Agcaoli (27), in 1929, recorded the first proximate analysis of the mature seed from the Philippines. Other workers (28)(29)(30)(31)(32)(33)(34)(35)(36) have also reported analyses. The similarity of winged-bean seed to soybean in protein and fat content has been well established.…”

Section: Composition Overall Proximate Analysesmentioning

confidence: 99%

“…Analysis of oil samples from 27 varieties of seeds by de Lumen and Fiad (35) revealed a wide range (80-130 mg) of 7-tocopherol/100 g of oil. The presence of 7-tocopheroI in the seed has nutritional significance in relation of the stability of oil to oxidation reactions (35).…”

Section: Composition Overall Proximate Analysesmentioning

confidence: 99%

“…The solubility of the protein concentrate was minimal at pH 4. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of the protein concentrate showed the presence of 7 major subunits having apparent molecular weights of 14,200,16,500,22,500,35,000, 56,000, 82,500 and 143,000 daltons. These researchers suggest that the partial hydrolysis of proteins during extraction under alkaline conditions may result in the predominance of low molecular weight protein subunits in the protein concentrate.…”

Section: Protein Concentratesmentioning

confidence: 99%

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The winged bean as an oil and protein source: A review

Kantha

Erdman

1984

J Americ Oil Chem Soc

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Despite high protein contents in its ripe seeds, tubers and fresh leaves (ranging from 29.3-39.0%, 3.O-15.0% and 5.0-7.6% respectively) and the high quality of that protein, the winged bean (Psopbocarpus tetragonolobus) remained an obscure food source until about 10 years ago. Recently, this legume has received increasing attention from scientists because of its potential multiple uses as a food protein source in the humid tropics. This article reviews the utilization and nutrition literature of winged bean published during the last 10 years. The following aspects are covered: classification of winged bean proteins, nutritional properties and antinutritional components of the protein, protein quality, functional properties, and protein-based food products. The oil content of winged bean seeds ranges from 15.0-20.4%, and use of the winged bean as a potential oilseed crop is discussed. Areas of needed research are identified and described.

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Section: Nutritional Propertiesmentioning

confidence: 97%

Section: Composition Overall Proximate Analysesmentioning

confidence: 99%

Section: Composition Overall Proximate Analysesmentioning

confidence: 99%

Section: Protein Concentratesmentioning

confidence: 99%

See 2 more Smart Citations

The winged bean as an oil and protein source: A review

Kantha

Erdman

1984

J Americ Oil Chem Soc

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“…Although a variation in total and individual tocopherol content from one sample of soybeans to another has been observed, there has not been an attempt to determine whether varietal differences exist or whether the observed variation is due to other factors. Varietal differences have been reported for corn (Combs and Combs, 1985) and winged beans (de Lumen and Fiad, 1982) recently.…”

mentioning

confidence: 94%

Tocopherols of soybean seeds and soybean curd (tofu)

Guzman¹,

Murphy²

1986

J. Agric. Food Chem.

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Traditional Food Plants in the Face of Global Change: Past, Present, and Future

Anju

Kumar

2022

Annual Plant Reviews Online

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Traditional food plant s ( TFP s) are highly nutritious and contain health beneficial metabolites, vitamins, minerals, and other nutrients. Various communities across the globe, especially in the rural areas, rely on the locally available TFPs for their nutritional and health‐related needs. The TFPs are considered important because they are locally available alternative sources of food and nutrition. However, they remain largely neglected to date despite their huge nutritional importance and potential. Interest in TFPs has recently increased especially because of the disruptions of the food supply chains caused by recurrent lockdowns during the COVID‐19 pandemic. Interruptions to long‐distance food supply chains expose the vulnerabilities associated with the globalised interconnected food systems. Recent literature suggests that localised food systems are more resilient, sustainable, and adaptive especially during times of pandemics, civil unrest, and conflicts. Since TFPs offer several benefits over the globalised mainstream food systems, it is important to explore their roles and develop research strategies to provide insights and to support their more widespread use in future. Scientists and food and nutrition experts also suggest that the post‐pandemic situation will compel food scientists, breeders, and crop bioengineers to realign their approach towards food production and consumption systems that are more locally suited. Significant knowledge has been gained through basic research on the diversity and availability of a plethora of TFPs in various parts of the world, including India, Africa, and South America. Limited genetic and genomic studies have also been performed with TFPs, and they provide very important insights into important genes and other regulators governing nutritional and stress‐resilient traits in neglected crops. Some crops are shown to have better traits than the currently available mainstream crops. Many studies have pointed towards cultivation, domestication, and improvement of regionally important TFPs for better climate resilience, sustainability, and adaptability. While very few TFPs have been genetically edited successfully, and gene‐edited TFPs are not commercially available yet, there is increasing evidence that there is a huge potential for the revitalisation and introduction of these ancient crops to the mainstream food baskets of the public. In this review article, we critically examine the TFPs and their regional importance in the local traditional food systems. The richness of TFPs during the ancient period and various reasons for their disappearance from the food basket, the re‐emergence of TFPs by recognising their importance in the present scenario, and the criteria for utilisation of TFPs to attain food security in the future are discussed comprehensively in the review. We provide a futuristic outlook on the importance, scope, and progress on the improvement of TFPs for valuable traits for ensuring food security of the burgeoning global population.

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Tocopherols of winged bean (Psophocarpus tetragonolobus) oil

Cited by 15 publications

References 10 publications

The winged bean as an oil and protein source: A review

The winged bean as an oil and protein source: A review

Tocopherols of soybean seeds and soybean curd (tofu)

Traditional Food Plants in the Face of Global Change: Past, Present, and Future

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