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The Lipids of Green Beans a
Author(s) -
WAGENKNECHT A. C.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00232.x
Subject(s) - chemistry , acetic acid , fractionation , acetone , chromatography , phaseolus , dry weight , methanol , food science , chloroform , sugar , nitrogen , biochemistry , botany , organic chemistry , biology
SUMMARY Raw green snapbeans ( Phaseolus vulgaris var. Slendergreen) were cut, frozen, lyopbilized, and extracted with chloroform‐methanol 2:l. The crude extract amounted to 9.9% of the dry weight of the beans. The lipid material in the extract composed 2.6% of the dry weight of the bean. The crude lipids were fractionated with acetone, and the acetone‐soluble portion was subjected to countercurrent distribution between n ‐heptane and 95% methanol. The major lipid fractions were treated with glacial acetic acid, followed by partition between benzene and 50% aqueous acetic acid to aid in removal of non‐lipid contaminants. The composition of snapbean lipids was studied by measuring the nitrogen, phosphorus, sugar, and fatty acid content of the various fractions.