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Composition of lipids of lima beans and certain other beans
Author(s) -
Korytnyk W.,
Metzler E. A.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740141111
Subject(s) - unsaponifiable , stigmasterol , food science , composition (language) , chemistry , lima beans , glyceride , decanoic acid , botany , stearic acid , campesterol , biology , sterol , phaseolus , biochemistry , chromatography , fatty acid , organic chemistry , cholesterol , philosophy , linguistics
Abstract The glyceride fractions of lima beans and four other types of beans were shown to consist mainly of palmitic, linoleic and linolenic acids, together with smaller amounts of stearic and oleic acids. Trace components of the lima bean lipid fraction include n‐penta‐decanoic and n‐heptadecanoic acids. Seasonal variations were found not to be significant. Immature lima beans were shown to be similar to mature beans in composition. A very high proportion of linolenic acid, associated with a high iodine value, has been noted for all types of beans investigated. The proportion of unsaponifiable matter was high in most cases. For lima beans, it was found to consist mainly of stigmasterol and of β‐sitosterol.