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Comprehensive characteristic of lipid fraction as a distinguishing factor of three lupin seed species

cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0001-8799-1748
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcide45381b5-f3f6-460d-9d8e-5fca34e39285
dc.abstract.enLupin seeds are indispensable as valuable sources of proteins that possess good technological properties and show health-beneficial effects. Unfortunately, because of the relatively low content, lupin seed oil has not been studied in such a detailed manner as the proteins. Therefore, this study aimed to provide comprehensive data on the chemical composition and technological parameters of the seed lipid fraction isolated from four cultivars of Lupinus angustifolius as well as two cultivars of L. albus and L. luteus. Among the analyzed seeds, L. albus had the highest fat content (10.52–12.06%) and total tocopherols (125.55–130.22 mg/kg dm), while L. angustifolius were marked with the highest carotenoids content (17.20–62.52 mg/kg oil). The fatty acid profile of the studied seeds was determined to be species-specific. From a technological point of view, L. albus seed oils show the highest oxidative stability. The principal components analysis revealed that the chemical composition and technological parameters were markedly different between the different lupin seeds species. The obtained results expand our knowledge of the chemical composition of lupin seed lipids fraction and will help it better utilization as a valuable food ingredient.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorSiger, Aleksander
dc.contributor.authorGrygier, Anna
dc.contributor.authorCzubiński, Jarosław
dc.date.accessioned2025-09-17T10:40:01Z
dc.date.available2025-09-17T10:40:01Z
dc.date.issued2023
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,0
dc.description.numberJanuary 2023
dc.description.points100
dc.description.volume115
dc.identifier.doi10.1016/j.jfca.2022.104945
dc.identifier.eissn1096-0481
dc.identifier.issn0889-1575
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4877
dc.languageen
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.pagesart. 104945
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enlupin seed
dc.subject.enoil
dc.subject.enfatty acids
dc.subject.enphytosterols
dc.subject.encarotenoids
dc.subject.enoxidative stability
dc.titleComprehensive characteristic of lipid fraction as a distinguishing factor of three lupin seed species
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume115