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Regiospecific distribution of fatty acids in triacylglycerols and phospholipids from broad beans ( Vicia fab a)
Author(s) -
Yoshida Hiromi,
Tomiyama Yuka,
Yoshida Naoko,
Mizushina Yoshiyuki
Publication year - 2009
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200800036
Subject(s) - fatty acid , phosphatidylethanolamine , phosphatidylcholine , phosphatidylinositol , chemistry , cultivar , vicia faba , food science , biochemistry , myristic acid , phospholipid , palmitic acid , botany , biology , kinase , membrane
Regiospecific distributions of fatty acids of triacylglycerols (TAG) and phospholipids (PL) separated from broad beans ( Vicia fab a) 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.