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An influence of cooking on fatty acid composition in three varieties of common beans and in lentil

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Abstract

The fatty acid composition of three raw and cooked freeze-dried common bean varieties (Phaseolus vulgaris), namely Češnjevec, Semenarna 22 and Cipro, and of the lentil (Lens esculenta), var. Anicia, was determined and the influence of storage on their composition was studied. Analyses of fatty acid composition were conducted by in situ transesterification and capillary column gas-liquid chromatography. In raw milled beans average values of about 16% saturated fatty acids (SAT), 6% monosaturated fatty acids (MUFA) and 78% polyunsaturated fatty acids (PUFA) were found. Somewhat different values of 15% of SAT, 25% MUFA and 60% PUFA were found in lentil. In cooked beans the content of all fatty acids was slightly decreased. In cooked lentil the decrease was almost 50%, but the ratios of SAT, MUFA and PUFA in both cases were practically the same. After two years of storage at 4 °C the fatty acid content in raw milled beans was unchanged, but altered in cooked ones. The amounts of linoleic (18:2, n-6) and α-linolenic (18:3, n-3) acid decreased, but myristic (14:0), margaric (17:0) and arachidic (20:0) acids increased. It was found that freeze-dried cooked beans, prepared from raw seed beans, kept 2.5 years at 10 °C, have practically the same fatty acid composition as freeze-dried cooked beans 0.5 year after harvesting.

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Acknowledgments

This work was made possible by financial support from the Slovenian Ministry of Education Science and Sport (convention No. S 35–0402–002/15254/98).

The study was undertaken in the framework of the Proteus project (No. 99013) between the Biotechnical Faculty (Chair of Nutrition) from Ljubljana (Slovenia) and the INRA Institute (UNMP) from Clermont Ferrand—Theix (France) and is a part of a thesis en co-tutelle undertaken by the University of Ljubljana, Slovenia and the University Blaise Pascal of Clermont-Ferrand, France.

We would like to thank Prof. Jasna Stekar, Ph.D., who motivated us to start the investigation, Mrs. Škrbec from the Semenarna Ljubljana (Slovenia), who provided the samples of beans and Bernardette Sigaud from Le Puy (France), who provided the sample of lentil.

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Authors and Affiliations

  1. Zootechnical Department, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia

    Tatjana Pirman

  2. Department of Environmental Chemistry, Jožef Stefan Institute, Jamova 39, 1000, Ljubljana, Slovenia

    Vekoslava Stibilj

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  1. Tatjana Pirman
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  2. Vekoslava Stibilj
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Correspondence to Tatjana Pirman.

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Pirman, T., Stibilj, V. An influence of cooking on fatty acid composition in three varieties of common beans and in lentil. Eur Food Res Technol 217, 498–503 (2003). https://doi.org/10.1007/s00217-003-0784-2

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  • DOI: https://doi.org/10.1007/s00217-003-0784-2

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