Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process

dc.creatorCurti, Carolina Antonela
dc.creatorCurti, Ramiro Nestor
dc.creatorBonini, Norberto Alejandro
dc.creatorRamón, Adriana Noemí
dc.date.accessioned2019-12-06T15:35:42Z
dc.date.accessioned2022-10-15T07:44:51Z
dc.date.available2019-12-06T15:35:42Z
dc.date.available2022-10-15T07:44:51Z
dc.date.created2019-12-06T15:35:42Z
dc.date.issued2018-10
dc.identifierCurti, Carolina Antonela; Curti, Ramiro Nestor; Bonini, Norberto Alejandro; Ramón, Adriana Noemí; Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process; Elsevier; Food Chemistry; 263; 10-2018; 151-154
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11336/91626
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4361871
dc.description.abstractThe evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus albus and L. mutabilis after the debittering process. Lupinus species showed different fatty acid compositions which changed depending on the debittering process applied. The debittering process changed the monounsaturated and polyunsaturated fatty acids in L. albus, whereas in L. mutabilis it changed the w-6/w-3 ratio. However, the total saturated fatty acid content remained stable in both species after the debittering process. The changes in L. albus were associated with the fatty acid desaturation and a conversion into unsaturated fatty 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.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2018.04.118
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814618307581
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectPEROXIDATION
dc.subjectPULSES CROPS
dc.subjectUNSATURATED FATTY ACIDS
dc.subjectW-6/W-3 RATIO
dc.titleChanges in the fatty acid composition in bitter Lupinus species depend on the debittering process
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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