期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 33, 期 2, 页码 146-152出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2013.12.005
关键词
Cowpea; Food composition database; Chemical composition; Lipids; Fatty acids; Sterols; Tocopherols; Phospholipids; Food analysis; Biodiversity and nutrition; Food composition
资金
- Global Crop Diversity Trust [GS09014]
The seeds of four accessions of cowpea (Vigna unguiculata L.) from the collection of the Institute of Plant Genetic Resources, Sadovo, Bulgaria were analyzed for their chemical composition and a detailed study of their lipids was carried out. Chemical composition values were as follows: protein content ranged from 22.5 to 25.6%, starch 28.3 to 36.2%, fat 1.3 to 1.9%, insoluble fiber 1.7 to 3.0% and minerals 3.2 to 3.7%. The oil content was relatively low, but an extremely high content of biologically active compounds (tocopherols in the oils range from 3838 to 11,475 mg/kg, phospholipids 12.2 to 27.4%) was noted. In oils from seeds of cowpea palmitic (35.1-47.1%) and linoleic acid (21.7-30.9%) dominated, followed by linolenic (7.3-16.8%) and oleic acid (6.9-10.6%). The main component in sterols composition was stigmasterol (42.1-43.3%), followed by beta-sitosterol (27.6-39.5%). In the tocopherol fraction of oils from seeds of cowpea the main component gamma-tocopherol varied from 44.0 to 66.6%, followed by delta-tocopherol (30.3-52.8%). Phospholipids in oils and seeds of various accessions of cowpea had similar qualitative and quantitative composition. Phosphatidylcholine was predominant - 34.5-46.0% of total phospholipids. (C) 2014 Elsevier Inc. All rights reserved.
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