Abstract:SummaryWinged beans were extracted with hexane and the extracted lipid was analyzed by HPLC for its triacylglycerol (triglyceride) compo sition on a Lichrosorb RP-18 column with acetonitrile-tetrahydrofuran -dichloromethane (6:2:1) solvent mixtures. The chromatography yielded more than 21 peaks, and each triacylglycerol was analyzed for fatty acids by GLC. The major triacylglycerols were found to be behenoyl-linoleoyl oleoylglycerol (21.3%), trioleoylglycerol (10.5%) and behenoyl-diole oylglycerol (15.6%). Win… Show more
“…This plausibly contributed to the highest cloud point of 9.7 °C observed with 75% WBSO addition as discussed earlier. The TAG composition of WBSO reported in this study were in agreement with those reported in earlier studies (Omachi et al, 1987;Makeri et al, 2016Makeri et al, , 2018.…”
Incorporation of oils from non-conventional sources into palm olein through the blending process generates a sustainable source of novel oleins with improved physicochemical and functional properties. The objective of this study was to evaluate the effects of blending winged bean (Psophocarpus tetragonolobus) seed oil (WBSO) and palm olein (POo) on the physicochemical properties of the blends. Blends of WBSO (25, 50 and 75% w/w) with POo were prepared and changes in fatty acid (FA) and triacylglycerol (TAG) compositions, iodine value (IV), cloud point and thermal behaviour were studied. Reductions in palmitic (C16:0) and oleic (C18:1) acids with concomitant increases in linoleic (C18:2) and behenic (C22:0) acids were observed as the amount of WBSO increased in the blends. Blending WBSO and POo at 75:25 increased the unsaturated FA content from 56% in palm olein to 64% in the blend, producing the highest IV of 70.5 g I2/100g. At higher WBSO ratios, triunsaturated and diunsaturated TAG species within the blends increased while disaturated TAG species decreased. The lowest cloud point (8.8 °C) was obtained in the oil blend containing 50% WBSO, while the cloud point further increased with increasing amount of WBSO in the blends. This was possibly attributed to increased trisaturated TAG with very long-chained saturated FA (C20 to C24) inherently present in WBSO within the blends. Thermal behaviour analysis by differential scanning calorimetry of the oil blends showed higher onset temperatures for crystallisation with increasing proportions of WBSO in POo, with melting thermograms correspondingly showing decreasing onset melting temperatures. These findings showed that blending WBSO with POo enhanced the physicochemical characteristics of the final oil blends, resulting in higher unsaturation levels and improved cloudiness resistance.
“…This plausibly contributed to the highest cloud point of 9.7 °C observed with 75% WBSO addition as discussed earlier. The TAG composition of WBSO reported in this study were in agreement with those reported in earlier studies (Omachi et al, 1987;Makeri et al, 2016Makeri et al, , 2018.…”
Incorporation of oils from non-conventional sources into palm olein through the blending process generates a sustainable source of novel oleins with improved physicochemical and functional properties. The objective of this study was to evaluate the effects of blending winged bean (Psophocarpus tetragonolobus) seed oil (WBSO) and palm olein (POo) on the physicochemical properties of the blends. Blends of WBSO (25, 50 and 75% w/w) with POo were prepared and changes in fatty acid (FA) and triacylglycerol (TAG) compositions, iodine value (IV), cloud point and thermal behaviour were studied. Reductions in palmitic (C16:0) and oleic (C18:1) acids with concomitant increases in linoleic (C18:2) and behenic (C22:0) acids were observed as the amount of WBSO increased in the blends. Blending WBSO and POo at 75:25 increased the unsaturated FA content from 56% in palm olein to 64% in the blend, producing the highest IV of 70.5 g I2/100g. At higher WBSO ratios, triunsaturated and diunsaturated TAG species within the blends increased while disaturated TAG species decreased. The lowest cloud point (8.8 °C) was obtained in the oil blend containing 50% WBSO, while the cloud point further increased with increasing amount of WBSO in the blends. This was possibly attributed to increased trisaturated TAG with very long-chained saturated FA (C20 to C24) inherently present in WBSO within the blends. Thermal behaviour analysis by differential scanning calorimetry of the oil blends showed higher onset temperatures for crystallisation with increasing proportions of WBSO in POo, with melting thermograms correspondingly showing decreasing onset melting temperatures. These findings showed that blending WBSO with POo enhanced the physicochemical characteristics of the final oil blends, resulting in higher unsaturation levels and improved cloudiness resistance.
“…The preparative TLC step prior to HPLC was eliminated. No difference in the TAG fractions separated by HPLC, with or without TLC pretreatment, was shown earlier in winged bean oil and coconut oil ( , ). 1 Sample HPLC Chromatogram of the triacylglycerol composition of the oils of different coconut cultivars and hybrids.…”
Section: Resultsmentioning
confidence: 69%
“…The preparative TLC step prior to HPLC was eliminated. No difference in the TAG fractions separated by HPLC, with or without TLC pretreatment, was shown earlier in winged bean oil and coconut oil (13,15).…”
Section: Resultsmentioning
confidence: 70%
“…Separation and Analysis of Triacylglycerols. Triacylglycerols (TAGs) of the oils of coconut hybrids and cultivars were separated using high-performance liquid chromatography (HPLC) based on the method of Omachi et al (15). The oil extracted (300-350 mg) was dissolved in 10 mL of tetrahydrofuran, and 20 µL of this solution was subjected to HPLC (Waters 510, high performance liquid chromatograph) with two connected columns of 250 × 4.0 mm (i.d.)…”
The fatty acid profiles and triacylglycerol (TAG) compositions of oils from the solid endosperm of different Philippine coconut hybrids and their parentals were determined by using gas chromatography (GC) and high-performance liquid chromatography (HPLC). In general, varietal differences in fatty acid composition were observed. Lauric acid (C12) content was significantly higher in the hybrids PCA 15-8 (50.45%) and PCA 15-9 (50.26%) by about 3.16% points as compared to other hybrids, and higher in Tacunan Green Dwarf (50.50%) among the parentals. Among the fatty acids, lauric acid exhibited the least variation. In general, none of the hybrids had higher fatty acid content than their parentals. The HPLC chromatogram of triacylglycerols (TAG) showed 8 major peaks which differ in carbon number (CN) by two: identified as TAG CN 30, 32, 34, 36, 38, 40, 42, and 44. TAGs CN 30 (4.08%) and CN 34 (19.20%) were found to be significantly higher in PCA 15-9 than in the other hybrids. CN 36 was highest (21.94-23.66%) in all hybrids and parentals. The TAG CNs varied significantly among hybrids and parents, i.e., in CN 30, 32, and 34, which are high in medium chain triacylglycerols (MCTs), and in CN 30 (for parentals only), 40, 42, and 44 (the latter two for parentals only), and none in CN 36. MCTs calculated for two hybrids and their parents ranged from 13.81% to 20.55%.
“…Thus, in terms of overall trends, our results agree well with other reports of pulse TAG compositions. Omachi et al (1987) performed analysis of winged bean (Psophocarpus tetragonolobus) TAGs by F I G U R E 6 Hierarchical cluster analysis (HCA) using correlation of the molecular species compositions of triacylglycerols of pulses. Number of clusters set at 3 from principal component analysis.…”
Section: Tag Percent Relative Quantificationmentioning
A short 10‐min ultra high performance liquid chromatography (UHPLC) method was used for separation and lipidomic analysis of triacylglycerols (TAGs) in 10 pulses: baby lima beans, black beans, black‐eyed peas, butter beans, cranberry beans, garbanzo beans, green split peas, lentils, navy beans, and pinto beans. The lipids extracted using chloroform/methanol averaged 1.9–2.7% across all pulses except garbanzo beans, which gave 6.2% lipids. TAGs were analyzed using dual parallel mass spectrometry (LC1MS2), areas were integrated using LipidSearch 4.2 software, and percent relative TAG compositions were calculated. Fatty acid response factors were calculated by comparison to calibrated GC‐FID, which were used to calculate response‐factor adjusted TAG compositions. Principal component analysis revealed that the pulses separated into three clusters, which were further highlighted using hierarchical cluster analysis. A subset of TAGs was quantified using calibration curves made from alternating sets of regioisomers in the non‐linear high concentration range (~2.5 nMol/ml to ~300 nMol/ml). A linear calibration curve for the sum of tocopherols detected by fluorescence was constructed with a coefficient of determination, r2, >0.99 for low concentrations (0.50–50 μg/ml), but tocopherols in pulses appeared to be inefficiently extracted. TAG regioisomers were quantified based on a Critical Ratio (CR), [AA]+/[AB]+, interpolated between the CRs of two pure regioisomer standards taken from alternating calibration standards. TAG mole percent relative compositions are reported for the first time for most pulses and the compositions are given with more detail and specificity than previously reported.
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