Physical properties and fatty acid profiles of oils from black, kidney, great northern, and pinto beans

Nongnuch Sutivisedsak; Bryan R. Moser; Brajendra K. Sharma; Roque L. Evangelista; Huai N. Cheng; William C. Lesch; Robert R. Tangsrud; Atanu Biswas

doi:10.1007/s11746-010-1669-8

Physical properties and fatty acid profiles of oils from black, kidney, great northern, and pinto beans

Nongnuch Sutivisedsak, Bryan R. Moser, Brajendra K. Sharma, Roque L. Evangelista, Huai N. Cheng, William C. Lesch, Robert R. Tangsrud, Atanu Biswas

Research output: Contribution to journal › Article › peer-review

Abstract

Four common beans (black, kidney, great northern, and pinto) were extracted with hexane and found to contain about 2% triacylglycerols. The fatty acids in these bean oils were mainly linolenic (41.7-46 wt%), linoleic (24.1-33.4 wt%), palmitic (10.7-12.7 wt%) and oleic (5.2-9.5 wt%). Because of the high levels of polyunsaturated fatty acids, the bean oils had iodine values between 174 and 177 g/100 g (compared to 130 g/100 g for soybean oil). Yet, the bean oils exhibited high oxidative stability due to the presence of high amounts of tocopherols (2,670-2,970 ppm). The bean oils had lower pour points (-18 to -11 °C) compared to -9 °C for soybean oil. Among the four bean oils, kidney bean oil had the highest acid value (15.4 mg KOH/g) and kinematic viscosities over a wide range of temperatures.

Original language	English (US)
Pages (from-to)	193-200
Number of pages	8
Journal	JAOCS, Journal of the American Oil Chemists' Society
Volume	88
Issue number	2
DOIs	https://doi.org/10.1007/s11746-010-1669-8
State	Published - Feb 2011
Externally published	Yes

Keywords

Acid value
Antioxidant
Common bean
Fatty acid
Induction period
Iodine value
Kinematic viscosity
Oxidation stability
Tocopherol

ASJC Scopus subject areas

General Chemical Engineering
Organic Chemistry

Online availability

10.1007/s11746-010-1669-8

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title = "Physical properties and fatty acid profiles of oils from black, kidney, great northern, and pinto beans",

abstract = "Four common beans (black, kidney, great northern, and pinto) were extracted with hexane and found to contain about 2% triacylglycerols. The fatty acids in these bean oils were mainly linolenic (41.7-46 wt%), linoleic (24.1-33.4 wt%), palmitic (10.7-12.7 wt%) and oleic (5.2-9.5 wt%). Because of the high levels of polyunsaturated fatty acids, the bean oils had iodine values between 174 and 177 g/100 g (compared to 130 g/100 g for soybean oil). Yet, the bean oils exhibited high oxidative stability due to the presence of high amounts of tocopherols (2,670-2,970 ppm). The bean oils had lower pour points (-18 to -11 °C) compared to -9 °C for soybean oil. Among the four bean oils, kidney bean oil had the highest acid value (15.4 mg KOH/g) and kinematic viscosities over a wide range of temperatures.",

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author = "Nongnuch Sutivisedsak and Moser, {Bryan R.} and Sharma, {Brajendra K.} and Evangelista, {Roque L.} and Cheng, {Huai N.} and Lesch, {William C.} and Tangsrud, {Robert R.} and Atanu Biswas",

year = "2011",

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T1 - Physical properties and fatty acid profiles of oils from black, kidney, great northern, and pinto beans

AU - Sutivisedsak, Nongnuch

AU - Moser, Bryan R.

AU - Sharma, Brajendra K.

AU - Evangelista, Roque L.

AU - Cheng, Huai N.

AU - Lesch, William C.

AU - Tangsrud, Robert R.

AU - Biswas, Atanu

PY - 2011/2

Y1 - 2011/2

N2 - Four common beans (black, kidney, great northern, and pinto) were extracted with hexane and found to contain about 2% triacylglycerols. The fatty acids in these bean oils were mainly linolenic (41.7-46 wt%), linoleic (24.1-33.4 wt%), palmitic (10.7-12.7 wt%) and oleic (5.2-9.5 wt%). Because of the high levels of polyunsaturated fatty acids, the bean oils had iodine values between 174 and 177 g/100 g (compared to 130 g/100 g for soybean oil). Yet, the bean oils exhibited high oxidative stability due to the presence of high amounts of tocopherols (2,670-2,970 ppm). The bean oils had lower pour points (-18 to -11 °C) compared to -9 °C for soybean oil. Among the four bean oils, kidney bean oil had the highest acid value (15.4 mg KOH/g) and kinematic viscosities over a wide range of temperatures.

AB - Four common beans (black, kidney, great northern, and pinto) were extracted with hexane and found to contain about 2% triacylglycerols. The fatty acids in these bean oils were mainly linolenic (41.7-46 wt%), linoleic (24.1-33.4 wt%), palmitic (10.7-12.7 wt%) and oleic (5.2-9.5 wt%). Because of the high levels of polyunsaturated fatty acids, the bean oils had iodine values between 174 and 177 g/100 g (compared to 130 g/100 g for soybean oil). Yet, the bean oils exhibited high oxidative stability due to the presence of high amounts of tocopherols (2,670-2,970 ppm). The bean oils had lower pour points (-18 to -11 °C) compared to -9 °C for soybean oil. Among the four bean oils, kidney bean oil had the highest acid value (15.4 mg KOH/g) and kinematic viscosities over a wide range of temperatures.

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KW - Induction period

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KW - Oxidation stability

KW - Tocopherol

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Physical properties and fatty acid profiles of oils from black, kidney, great northern, and pinto beans

Abstract

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