Lipid nutritional value of legumes: Evaluation of different extraction methods and determination of fatty acid composition

Food Chemistry

Volumn 192, Issue , 2016, Pages 965-971

  Caprioli, Giovanni ^a   Giusti, Federica ^a   Ballini, Roberto ^a   Sagratini, Gianni ^a   Vila Donat, Pilar ^a   Vittori, Sauro ^a   Fiorini, Dennis ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

Author keywords

Legumes; Lentils; Lipid extraction methods; Saturated fatty acids; Unsaturated fatty acids

Indexed keywords

FATTY ACIDS; HEXANE; HYDRATION; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

DETERMINATION OF FATTY ACID; LEGUMES; LENTILS; LIPID EXTRACTION; LIQUID-SOLID EXTRACTION; NUTRITIONAL PROPERTIES; POLYUNSATURATED FATTY ACIDS (PUFAS); SOXHLET EXTRACTION;

EXTRACTION;

2 PROPANOL; ACETONE; HEXANE; LIPID; POLYUNSATURATED FATTY ACID; FATTY ACID; N-HEXANE; PLANT EXTRACT; SOLVENT; UNSATURATED FATTY ACID;

ARTICLE; CHICKPEA; COWPEA; EXTRACTION; FOLCH METHOD; LATHYRUS SATIVUS; LEGUME; LENTIL; LIPID COMPOSITION; LIQUID SOLID EXTRACTION; NUTRITIONAL VALUE; PEA; PHASEOLUS VULGARIS; SOXHLET EXTRACTION; SOYBEAN; VICIA FABA; CHEMISTRY; FABACEAE; LIQUID LIQUID EXTRACTION; PROCEDURES; SOLID PHASE EXTRACTION;

LENS CULINARIS; VIGNA ANGULARIS;

2-PROPANOL; FABACEAE; FATTY ACIDS; FATTY ACIDS, UNSATURATED; HEXANES; LIPIDS; LIQUID-LIQUID EXTRACTION; NUTRITIVE VALUE; PLANT EXTRACTS; SOLID PHASE EXTRACTION; SOLVENTS;

EID: 84938409358     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.102     Document Type: Article

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