Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.)

Uzun B., ARSLAN C., KARHAN M., TOKER C.

FOOD CHEMISTRY, cilt.102, sa.1, ss.45-49, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102 Sayı: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2006.03.059
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.45-49
  • Anahtar Kelimeler: fat, fatty acids, lupin, Lupimis albus, sesame, Sesamum indicum L., SEED QUALITY, CHEMICAL-PROPERTIES, OIL, PROTEIN, VARIABILITY, SELECTION, TRAITS, SWEET, YIELD
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The study was undertaken to compare fat and fatty acid profiles in white lupin (Lupinus albus ssp. albus) and sesame (Sesamum indicum L.), representing two different families, Fabaceae and Pedaliaceae. Fat levels were 10.74% and 55.44%,, in seeds of white lupin and sesame, respectively. The results indicated that oleic, linolenic and arachidic acids in seed fat were higher in white lupin than in sesame cultivars. Oleic acid was the predominant fatty acid in white lupin, whereas linoleic acid was predominant in sesame. Fat content (%) was statistically significantly correlated with linoleic, linolenic and arachidic acids at the genotypic level. The fatty acid composition of white lupin is useful for human consumption. Although oil content of white lupin was lower than that of sesame. white sweet lupin could be improved. (c) 2006 Elsevier Ltd. All rights reserved.