INIQUI 05448
INSTITUTO DE INVESTIGACIONES PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process
Autor/es:
BONINI, NORBERTO; CURTI, RAMIRO N.; CURTI, RAMIRO N.; CURTI, CAROLINA A.; CURTI, CAROLINA A.; RAMÓN, ADRIANA N.; RAMÓN, ADRIANA N.; BONINI, NORBERTO
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2018 vol. 263 p. 151 - 154
ISSN:
0308-8146
Resumen:
The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucialto determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acidcomposition in Lupinus albus and L. mutabilis after the debittering process. Lupinus species showed different fattyacid compositions which changed depending on the debittering process applied. The debittering process changedthe monounsaturated and polyunsaturated fatty acids in L. albus, whereas in L. mutabilis it changed the w-6/w-3ratio. However, the total saturated fatty acid content remained stable in both species after the debitteringprocess. The changes in L. albus were associated with the fatty acid desaturation and a conversion into unsaturatedfatty acids, whereas in L. mutabilis with the lipid peroxidation by decreasing the linoleic acid content.Nutritional implications of these changes in the fatty acid composition are discussed.
