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Variability in the major lipid components of four market classes of dry edible beans
Author(s) -
Drumm Terri D,
Gray J Ian,
Hosfield George L
Publication year - 1990
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.2740500407
Subject(s) - stigmasterol , food science , sterol , fatty acid , phospholipid , phaseolus , campesterol , chemistry , myristic acid , linolenic acid , oleic acid , phosphatidylcholine , biochemistry , cholesterol , biology , botany , linoleic acid , palmitic acid , chromatography , membrane
The lipid composition of dry edible beans ( Phaseolus vulgaris L) was characterised and the variability between four US market classes (navy, dark red kidney, pinto and Black Turtle Soup) was determined. The total lipid content of the beans ranged from 1–8 to 2–6 g per 100 g dry weight. Triacylglycerol esterified sterified glucoside and phosphatidylcholine were identified as the major lipid class components of the neutral lipid, glycolipid and phospholipid fractions, respectively. The fatty acids were highly unsaturated: linolenic acid was the major fatty acid. Three sterols, campesterol, stigmasterol and β‐sitosterol, were identified. The lipid and fatty acid contents of the bean classes were significantly ( P <0–05) different. Principal component analysis of the total lipid components resulted in the extraction of four factors, which accounted for 93.3% of the variability of the data set. These factors were characterised as the (I) fatty acid. (II) sterol. (III) lipid class, and (IV) oleic acid factors.