An influence of cooking on fatty acid食品科学英文课件

AninfluenceofcookingonfattyacidcompositioninthreevarietiesofcommonbeansandinlentilIntroductionlegumesarerichinimportantvitaminsandminerals,legumesarelowinfat(1–3%)legumesgoodsourcesofsolubleandinsolubledietaryfibre.IntroductionIncreasedn-3PUFAintakefrommarinesourceshasbeenshowntoreducetheriskofcoronaryheartdisease,improveinflammatoryconditions,suchasarthritis,reduceplasmatriacylglycerollevelsandlowerbloodpressure.Thescientificliteraturehasshowntheabilityoflegumestodecreasetheglycemicindexandcholesterolomy,whichisduenotonlytotheprotectiveroleofdietaryfibre,butperhapsalsotothefavourablecontentoffattyacids.IntroductionBeansareaverypopularfoodinSloveniaLentilsarewidelyconsumedinFranceTheaimofthisworkwastodeterminethefattyacidcompositionofthreevarietiesofSloveniancommonbeanandFrenchlentil,andtodeterminethechangesoccurringaftercookingandstorage.AbstractThefattyacidcompositionofthreerawandcookedfreeze-driedcommonbeanvarietiesandthelentil,wasdeterminedandtheinfluenceofstorageontheircompositionwasstudied.Analysesoffattyacidcompositionwereconductedbyinsitutransesterificationandcapillarycolumngas-liquidchromatography.AbstractInrawmilledbeansaveragevaluesofabout16%saturatedfattyacids(SAT),6%monosaturatedfattyacids(MUFA)and78%polyunsaturatedfattyacids(PUFA)werefound.Somewhatdifferentvaluesof15%ofSAT,25%MUFAand60%PUFAwerefoundinlentil.Incookedbeansthecontentofallfattyacidswasslightlydecreased.Incookedlentilthedecreasewasalmost50%,buttheratiosofSAT,MUFAandPUFAinbothcaseswerepracticallythesame.AbstractAftertwoyearsofstorageat4°Cthefattyacidcontentinrawmilledbeanswasunchanged,butalteredincookedones.Theamountsoflinoleic(18:2,n-6)and＠-linolenic(18:3,n-3)aciddecreased,butmyristic(14:0),margaric(17:0)andarachidic(20:0)acidsincreased.Itwasfoundthatfreeze-driedcookedbeans,preparedfromrawseedbeans,kept2.5yearsat10°C,havepracticallythesamefattyacidcompositionasfreezedriedcookedbeans0.5yearafterharvesting.KeywordsCommonbeanLentilFattyacidcontentStorageAgeingMaterialandmethodSampleThepreparingofBeansandLentilThemethodwasusedtodeterminetotalfatsResultsanddiscussionTable1.ComparisonofcertifiedvaluesforCRM164anhydrousmilkfatwithourvalues(gFAi/(100g)FA)FattyacidCertifiedvalue(n=36a)±SDOurresult(n=6)±SD14:010.79±0.3510.56±0.3916:026.58±0.8426.14±1.1718:010.51±0.4010.10±0.7918:1,n-924.82±0.6125.99±1.7418:2,n-62.68±0.402.43±0.1518:3,n-30.51±0.04b0.67±0.05Sum75.8975.89Table2.Fattyacidcomposition(mg100g–1dryweightsample)andtotalfatcontentinrawandcookedcommonCesnjevecbean(Procedure3),FA0RawCookedFactorbInternalstandardcFactorbInternalstandardcTotalfats(g100g–1)a2.092.0014:00.90.80.91.016:020920220424116:15.04.85.05.917:03.43.23.13.717:12.32.22.12.418:028.427.028.834.018:1,n-914413712514818:2,n-646744644752818:3,n-380276477791720:06.96.46.37.3FattyacidBeansLentilCesnjevecSemenarna22CiproAnicia14:00.81.62.26.315:01.00.41.13.816:020118123334316:1,n-73.63.13.21.517:02.73.13.13.417:1,n-71.51.81.62.118:024.417.122.134.318:1,n-986.610266.562818:2,n-6398261354117218:3,n-376182578138220:04.41.53.910.620:1,n-9/b/b/b21.322:03.510.6Intrace/bTotalFA1488140814722608TotalSAT238215266401MUFA91.610771.3653PUFA1159108611351554Proportionn-6:n-31:1.911:3.161:2.201:0.33Totalfats(g100g–1dryweight)1.861.761.843.26Table3.Averagefattyacidcompositionandtotalfatcontentofsamplesofrawbeansandlentil(mgFA/(100g)dryweightsample)Table4.AveragefattyacidcompositionandtotalfatcontentofcookedsamplesofbeansandlentilFattyacidBeansLentilnjevecSemenarna22CiproAnicia14:01.20.80.72.515:01.50.70.41.616:018118119216116:1,n-75.13.02.40.717:03.42.72.81.717:1,n-72.11.71.40.518:027.914.223.117.918:1,n-910292.966.832418:2,n-635425638261918:3,n-365281384219820:03.72.04.85.920:1,n-9/b/b/b12.122:04.5Intrace9.3/bTotalFA1338136815281344TotalSAT223201233191MUFA10997.770.5337PUFA100610961224816Proportionn-6:n-31:1.841:3.181:2.201:0.32Totalfats(g100g–1dryweight)1.671.711.911.68Intermsofspecificfattyacids,weweremostinterestedinthelinoleicacidand＠-linolenicacidcontents,becausebothareessentialforhumansandanimals.Theconcentrationandproportionoflinoleic(n-6)to＠-linolenicacid(n-3)areverydifferentinbeansandlentil:inrawCesnjevecbeanandthetwoothervarietiesofbeantheratiois1:1.91,butinlentilitis1:0.33andcookingdoesnotmodifythischaracteristic.Nowtheamountoffatsinhumannutritionincreased,especiallyonaccountofsaturatedandn-6fattyacids.Ontheotherhand,theproportionofn-3fattyacidsdecreasedandtheratiobecamelargerthan10:1.＠-Linolenicacidisalsoimportantasaprecursorforeicosapentaenicacid(EPA)anddocosahexaenoicacid(DHA),whichwerenotfoundinthelegumeseeds,butcanbesynthesizedinthebody.Fromthispointofview,beanhasmorefavourableproportionsofn-6andn-3fattyacids.FAFAcomposition(mgFA100g–1dryweightsample)StorageofmilledbeansStorageofseeds0.5yearstoredat10°C1yearat4°C2yearsat4°C2.5yearsafterharvestingat10°CRCRRCRC14:00.81.21.31.01.60.80.915:01.01.51.41.10.90.90.916:020118119520120020920416:13.65.15.15.04.35.05.017:02.73.43.25.25.53.43.117:11.52.12.02.42.02.32.118:024.427.925.725.631.928.428.818:1,n-986.610291.412611414412