Characteristics of Lipid Components and Triacylglycerol Molecular Species of Jack Bean (Canavalia gladiata DC.)

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 18; no. 6; pp. 893 - 900
• Main Authors: YOSHIDA, Hiromi, YOSHIDA, Naoko, TOMIYAMA-SAKAMOTO, Yuka, MIZUSHINA, Yoshiyuki
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Science and Technology 2012; The Japanese Society for Food Science and Technology
• Subjects: acyl chain; fatty acid distributions; Indexing in process; Jack bean (Canavalia gladiata); lipid components; molecular species; phospholipids; triacylglycerols
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.18.893

Lipids extracted from two cultivars of Jack bean (Canavalia gladiata DC.) were classified by thin-layer chromatography (TLC) into nine subfractions. The major lipid components were triacylglycerols (TAG: 43.8 − 45.7%) and phospholipids (PL: 46.7 − 47.0%). Other lipids were present at a concentration of 0.3 − 2.7%. The molecular species and FA distributions of TAG, isolated from the total lipids in the beans, were analyzed by a combination of AgNO3-TLC and gas chromatography (GC). Eighteen TAG molecular species were detected in the beans. The dominant TAG species were M3 (32.5 − 33.0%), followed by S2M (5.4 − 5.5%), SM2 (7.6 − 7.7%), S2D (9.0 − 9.1%), SMD (5.3 − 5.4%), S2T (6.3 − 6.4%), M2D (5.3 − 5.6%), MD2 (6.5 − 6.7%), SDT (5.2 − 5.3%) and M2T (3.8 − 3.9%), where S, M, D, and T denote saturated FA, monoene, diene, and triene, respectively. The results show that the lipid classes, FA distributions and TAG molecular species of Jack bean are not dependent on the cultivar.