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Fatty Acid Distribution in the Seed Flour of Wild Vicia Species from Southern Spain

AuthorsPastor-Cavada, Elena ; Juan, Rocío; Pastor, Julio E.; Alaíz Barragán, Manuel ; Vioque, Javier
Fatty acids
Seed flours
Issue Date26-Jun-2009
PublisherAmerican Oil Chemists' Society
CitationJournal of the American Oil Chemists' Society 86(10): 977-983 (2009)
AbstractThe fatty acid distribution in the seed flour from 31 Vicia taxa distributed throughout southern Spain was analyzed by gas chromatography. Fatty acids ranged from myristic acid to araquidic acid. Linoleic acid (from 28.7 to 66.3% of the fatty acids), oleic acid (from 7.2 to 32.5% of the fatty acids) and linolenic acid (from 2.7 to 16.6% of the fatty acids) were the most abundant among unsaturated ones and palmitic acid among saturated ones. The total unsaturated to saturated fatty acids ratio ranged between 2.6 in V. hirsuta and 4.2 in V. hybrida. Polyunsaturated to monounsaturated fatty acids ratio ranged between 1.3 in V. ervilia and 9.0 in V. pyrenaica. The ω-6 to ω-3 ratio ranged between 1.7 in V. articulata and 17.3 in V. faba. The fatty acids distribution observed in the Vicia species studied supports the use of these plants as a source of important dietary lipids.
Publisher version (URL)http://dx.doi.org/10.1007/s11746-009-1426-z
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