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Fatty Acids of Ten Commonly Consumed Pulses

Gas chromatography (GC) with flame ionization detection (FID) and mass spectrometry (MS) detection were used to characterize the fatty acid (FA) compositions of ten commonly consumed (i.e., market class) pulses. Lipids from ground pulses were extracted using a classical chloroform/methanol extractio...

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Autores principales: Byrdwell, William Craig, Goldschmidt, Robert J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657272/
https://www.ncbi.nlm.nih.gov/pubmed/36364086
http://dx.doi.org/10.3390/molecules27217260
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author Byrdwell, William Craig
Goldschmidt, Robert J.
author_facet Byrdwell, William Craig
Goldschmidt, Robert J.
author_sort Byrdwell, William Craig
collection PubMed
description Gas chromatography (GC) with flame ionization detection (FID) and mass spectrometry (MS) detection were used to characterize the fatty acid (FA) compositions of ten commonly consumed (i.e., market class) pulses. Lipids from ground pulses were extracted using a classical chloroform/methanol extraction and quantified by GC-FID with structural confirmation by GC-MS. Principal component analysis (PCA) was applied to FA compositions of the pulse extracts, and the pulses clustered into three distinct groups: one rich in linolenic acid, 18:3 (carbon number:unsaturation, C:U), one rich in 16:0, and one in which 18:1 was highest, along with predominant 18:2. These ten pulses averaged 46.1% linoleic acid (18:2), 22.7% oleic acid (18:1), 18.0% palmitic acid (16:0), and 7.6% linolenic acid (18:3). Individual values ranged widely, with 18:2 ranging from 26.0% in black beans to 48.4% in garbanzo beans. The greatest difference was in 18:3, which ranged from 2.2% in garbanzo beans to 38.8% in pinto beans. Oxo-FA were observed in all ten samples, and the distribution of oxo-FA in the samples also varied. Overall, the very different FA compositions of pulses lead to the possibility of breeding and genetic modification between pulses to produce the most desirable FA composition for nutritional benefit.
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spelling pubmed-96572722022-11-15 Fatty Acids of Ten Commonly Consumed Pulses Byrdwell, William Craig Goldschmidt, Robert J. Molecules Article Gas chromatography (GC) with flame ionization detection (FID) and mass spectrometry (MS) detection were used to characterize the fatty acid (FA) compositions of ten commonly consumed (i.e., market class) pulses. Lipids from ground pulses were extracted using a classical chloroform/methanol extraction and quantified by GC-FID with structural confirmation by GC-MS. Principal component analysis (PCA) was applied to FA compositions of the pulse extracts, and the pulses clustered into three distinct groups: one rich in linolenic acid, 18:3 (carbon number:unsaturation, C:U), one rich in 16:0, and one in which 18:1 was highest, along with predominant 18:2. These ten pulses averaged 46.1% linoleic acid (18:2), 22.7% oleic acid (18:1), 18.0% palmitic acid (16:0), and 7.6% linolenic acid (18:3). Individual values ranged widely, with 18:2 ranging from 26.0% in black beans to 48.4% in garbanzo beans. The greatest difference was in 18:3, which ranged from 2.2% in garbanzo beans to 38.8% in pinto beans. Oxo-FA were observed in all ten samples, and the distribution of oxo-FA in the samples also varied. Overall, the very different FA compositions of pulses lead to the possibility of breeding and genetic modification between pulses to produce the most desirable FA composition for nutritional benefit. MDPI 2022-10-26 /pmc/articles/PMC9657272/ /pubmed/36364086 http://dx.doi.org/10.3390/molecules27217260 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Byrdwell, William Craig
Goldschmidt, Robert J.
Fatty Acids of Ten Commonly Consumed Pulses
title Fatty Acids of Ten Commonly Consumed Pulses
title_full Fatty Acids of Ten Commonly Consumed Pulses
title_fullStr Fatty Acids of Ten Commonly Consumed Pulses
title_full_unstemmed Fatty Acids of Ten Commonly Consumed Pulses
title_short Fatty Acids of Ten Commonly Consumed Pulses
title_sort fatty acids of ten commonly consumed pulses
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657272/
https://www.ncbi.nlm.nih.gov/pubmed/36364086
http://dx.doi.org/10.3390/molecules27217260
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