Artículo
Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process
Fecha de publicación:
10/2018
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus albus and L. mutabilis after the debittering process. Lupinus species showed different fatty acid compositions which changed depending on the debittering process applied. The debittering process changed the monounsaturated and polyunsaturated fatty acids in L. albus, whereas in L. mutabilis it changed the w-6/w-3 ratio. However, the total saturated fatty acid content remained stable in both species after the debittering process. The changes in L. albus were associated with the fatty acid desaturation and a conversion into unsaturated fatty acids, whereas in L. mutabilis with the lipid peroxidation by decreasing the linoleic acid content. Nutritional implications of these changes in the fatty acid composition are discussed.
Palabras clave:
PEROXIDATION
,
PULSES CROPS
,
UNSATURATED FATTY ACIDS
,
W-6/W-3 RATIO
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - SALTA-JUJUY)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SALTA-JUJUY
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SALTA-JUJUY
Articulos(INIQUI)
Articulos de INST.DE INVEST.PARA LA INDUSTRIA QUIMICA (I)
Articulos de INST.DE INVEST.PARA LA INDUSTRIA QUIMICA (I)
Citación
Curti, Carolina Antonela; Curti, Ramiro Nestor; Bonini, Norberto Alejandro; Ramón, Adriana Noemí; Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process; Elsevier; Food Chemistry; 263; 10-2018; 151-154
Compartir
Altmétricas