Selected Uncommon Legumes as a Source of Essential Fatty Acids, Tocopherols, Tocotrienols, Sterols, Carotenoids, and Squalene

  • Paweł GórnaśEmail author
  • Jaroslaw Czubinski
  • Magdalena Rudzińska
  • Anna Grygier
  • Qian Ying
  • Suryakant Chakradhari
  • Pravin Kumar Sahu
  • Inga Mišina
  • Elise Urvaka
  • Khageshwar Singh Patel
Original Paper


The seeds of nine species belonging to the Fabaceae family (Cassia alata, Cassia uniflora, Cassia obtusifolia, Cassia tora, Crotalaria albida, Crotalaria juncea, Crotalaria pallida, Indigofera tinctoria, and Tephrosia purpurea) were studied. The oil yield ranged from 2.0 to 9.6% dw, in the seeds of I. tinctoria and T. purpurea, respectively. The unsaturated fatty acids (UFA) were the predominant group of fatty acids (41–74%) in the investigated samples. The sum of tocopherol homologues α and γ constituted 90–100% of total tocochromanols identified in each species. The β-sitosterol, campesterol, and Δ5-stigmasterol were the main sterols in most of the samples, however, in some of the seeds considerable levels of Δ5-avenasterol, Δ5,24-stigmastadienol, 24-ethylcholest-7-en-3beta-ol, and cycloartenol were also determined. Although the studied seeds were marked by relatively low yield of oil, the predomination of UFA, as well as relevant quantities of tocochromanols, carotenoids, sterols, and squalene (144.3–444.8, 4.1–43.1, 603.2–2590.2, and 0–88.1 mg/100 g oil, respectively), thus, the studied seeds can be considered as an alternative source of valuable ingredients for human nutrition.


Fabaceae Seed oils Fatty acids Tocopherols Phytosterols Carotenoids Squalene 







saturated fatty acids


unsaturated fatty acids


monounsaturated fatty acids


polyunsaturated fatty acids


high-performance liquid chromatography


reversed phase




gas chromatography



This research was supported by the UGG, New Delhi grant Nr. F.18-1/2011(BSR) 2016.

Compliance with Ethical Standards

Conflict of Interest


Supplementary material

11130_2018_706_MOESM1_ESM.docx (834 kb)
ESM 1 (DOCX 833 kb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Paweł Górnaś
    • 1
    Email author
  • Jaroslaw Czubinski
    • 2
  • Magdalena Rudzińska
    • 3
  • Anna Grygier
    • 3
  • Qian Ying
    • 4
  • Suryakant Chakradhari
    • 5
  • Pravin Kumar Sahu
    • 5
  • Inga Mišina
    • 1
  • Elise Urvaka
    • 1
  • Khageshwar Singh Patel
    • 5
  1. 1.Institute of HorticultureLatvia University of Life Sciences and TechnologiesDobeleLatvia
  2. 2.Department of Biochemistry and Food AnalysisPoznan University of Life SciencesPoznanPoland
  3. 3.Institute of Food Technology of Plant Origin, Faculty of Food Science and NutritionPoznań University of Life SciencesPoznańPoland
  4. 4.School of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
  5. 5.School of Studies in Chemistry/Environmental SciencePt. Ravishankar Shukla UniversityRaipurIndia

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