Amino Acid Composition and Physicochemical Properties of Bitter Lupine (Lupinustermis) Seed Flour

Ikhlas Khalid, Sirelhatim Elhardallou, Adil Gobouri
2016 Oriental Journal of Chemistry  
This study describes the constituents and properties of bitter lupine (BL) (Lupinus termis) and sweet lupine (SL) (Lupinus albus) seed oils in addition to oligosaccharides content in seed flour; each can be beneficial for consumers. There was a significant difference in saponnification number and ester value of both oils. The peroxide value was found (1.80 ± 0.20 meq/kg in BL seed oil compared to 1.89 ± 0.29 meq/kg in SL seed oil. Fatty acids (FA) composition showed that total unsaturated FAs
more » ... l unsaturated FAs were higher, (88.33 %) in BL seed oil than (87.25 %) in SL seed oil; both values markedly higher than saturated FA content. The major FA in both samples is oleic FA, (50.23 %) in BL and 45.00 % in SL. Essential FAs were found higher (39.80 %) in SL; compared to (36.11) in BL. Total phenols were significantly higher in BL seed oil (58.99 mg/kg); than.SL seed oil (50.95 mg/kg). The oil classes: triglycerides, free FA steroids and alcohols were found higher in SL seed oil; while hydrocarbons, mono-glycerides, di-glycerides and phospholipids were higher in BL seed oil. Total oligosaccharides were found significantly higher (9.74 ± 0.20 g/100 g) in BL flour compared to 8.99 ± 0.10 g/100 g in SL flour; with stachyose in concentrations of 3.9 ± 0.10 g/100 g and 3.88 ± 0.03 g/100 g; respectively.
doi:10.13005/ojc/320640 fatcat:bleo3m4difcypkg7dgd7zzzaku