Lentil (Lens culinaris) is an annual herbaceous plant, with high resistance to drought and salinity; it was the first legume to be cultivated and consumed by humans. In Italy, lentil crops are mainly localized in uplands where climate and soil confer high quality, flavor and easiness of cooking to the final product. Lentils have a high nutritional value: they are rich in proteins (about 25%), vitamins (A, B1, B2, C, PP) and minerals (calcium, iron, sodium, potassium and phosphorus). In terms of calories, 100 grams of dry lentils provides about 290 calories. The aim of our work was to determine the fatty acid composition of lentil fat. Initially, we evaluated the most efficient method to extract fatty acids from our matrix: we carried out several extraction methods available in literature (Folch, magnetic stirrer with hexane-isopropanol, Soxhlet with acetone–hexane, and Soxhlet with dichloromethane-hexane); subsequently, after determining that the best extraction method was the Folch method, we modified it by changing some variables, in order to further increase the extraction efficiency (those changes could affect solvents or the starting conditions of the matrix, i.e. dried or hydrated). The method that gave the higher yields in fatty acids (Folch preceded by hydration of the matrix) was then applied on 7 different types of lentils. After extraction, samples were analyzed by gas chromatography combined with flame ionization detector. The results showed that main fatty acids in lentils are five (palmitic, stearic, oleic, linoleic and linolenic acids) and that unsaturated fatty acids are prevalent respect to saturated ones. Indeed, in all types of lentil samples analyzed, the predominant fatty acid was linoleic acid, while the least concentrated one was stearic acid. Relative abundances among the above cited fatty acids are not the same in all lentil samples. Finally, it is very interesting that in lentils the ratio between omega-6 and omega-3 fatty acids coincides with that one recommended in RDA (Recommended Dietary Allowances).
Optimization of an analytical method for the evaluation of fatty acid composition in lentils by using GC-FID.
Giovanni Caprioli;Dennis Fiorini;Filippo Maggi;Gianni Sagratini;Sauro Vittori
2014-01-01
Abstract
Lentil (Lens culinaris) is an annual herbaceous plant, with high resistance to drought and salinity; it was the first legume to be cultivated and consumed by humans. In Italy, lentil crops are mainly localized in uplands where climate and soil confer high quality, flavor and easiness of cooking to the final product. Lentils have a high nutritional value: they are rich in proteins (about 25%), vitamins (A, B1, B2, C, PP) and minerals (calcium, iron, sodium, potassium and phosphorus). In terms of calories, 100 grams of dry lentils provides about 290 calories. The aim of our work was to determine the fatty acid composition of lentil fat. Initially, we evaluated the most efficient method to extract fatty acids from our matrix: we carried out several extraction methods available in literature (Folch, magnetic stirrer with hexane-isopropanol, Soxhlet with acetone–hexane, and Soxhlet with dichloromethane-hexane); subsequently, after determining that the best extraction method was the Folch method, we modified it by changing some variables, in order to further increase the extraction efficiency (those changes could affect solvents or the starting conditions of the matrix, i.e. dried or hydrated). The method that gave the higher yields in fatty acids (Folch preceded by hydration of the matrix) was then applied on 7 different types of lentils. After extraction, samples were analyzed by gas chromatography combined with flame ionization detector. The results showed that main fatty acids in lentils are five (palmitic, stearic, oleic, linoleic and linolenic acids) and that unsaturated fatty acids are prevalent respect to saturated ones. Indeed, in all types of lentil samples analyzed, the predominant fatty acid was linoleic acid, while the least concentrated one was stearic acid. Relative abundances among the above cited fatty acids are not the same in all lentil samples. Finally, it is very interesting that in lentils the ratio between omega-6 and omega-3 fatty acids coincides with that one recommended in RDA (Recommended Dietary Allowances).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
