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

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

Research output: Contribution to journalArticle

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 languageEnglish (US)
Pages (from-to)193-200
Number of pages8
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume88
Issue number2
DOIs
StatePublished - Feb 1 2011

Keywords

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

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

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