Chemical characterization of winged bean ( Psophocarpus tetragonolobus (L.) DC. seeds and safety evaluation of its fatty
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ORIGINAL PAPER
Chemical characterization of winged bean (Psophocarpus tetragonolobus (L.) DC. seeds and safety evaluation of its fatty oil Chandra Sekhar Mohanty1,5 · Naziya Syed2,5 · Deepak Kumar2,5 · Sonam Khare3,5 · Sagar Prasad Nayak1,5 · Kunwar Sarvendra1,5 · Rojalin Pattanayak4 · Anirban Pal3,5 · Chandan Singh Chanotiya2,5 · Prasant Kumar Rout2,5 Received: 29 May 2020 / Accepted: 25 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract One of the reasons for “underutilization” of the tropical legume winged bean (Psophocarpus tetragonolobus (L.) DC.) is the presence of certain anti-nutrients in its seeds. This may be one of the impediments for the adoption and routine cultivation of this plant. The natural-variation of P. tetragonolobus manifests in its seed-coat colour. The present paper characterizes and evaluates the physico-chemical properties of the seed-oil extracted from white, light-brown, dark-brown seeds of P. tetragonolobus. The refined seed-oils of these lines are suitable and comparable with soybean seed-oil. Additionally, as compared to soybean oil, the oil of P. tetragonolobus is thermally stable due to the presence of saturated (21.2–22.7%), monounsaturated (39.3–40.2%) and polyunsaturated (37.0–38.2%) fatty acids. Variation in acid value (0.4 to 0.6 mg/g), free fatty acid (0.2–0.3%), saponification value (172.2–173.5 mg/g), iodine value (118.9–121.5 g/100 g), refractive index (1.44–1.48) and density (0.91–0.92) was reported upon analysis. Safety evaluation of this refined oil on 4-weeks feeding trial on albino mice revealed non-significant changes in terms of body weight, organ weight, haematological and serum biochemical changes. Furthermore, the seed-cake of P. tetragonolobus contained proteins to a range of (34.7–35.6%), carbohydrates (21.4–23.1%), polyphenols (0.45–0.49%), L-DOPA (0.35–0.38%) and phytic acid (0.18–0.2%). These values are closely comparable with the soybean seed-cake. Graphic abstract
Keywords Psophocarpus tetragonolobus (L.) DC · Vegetable oil · Safety evaluation · Seed-cake · Protein · L-DOPA Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00680-1) contains supplementary material, which is available to authorized users. * Prasant Kumar Rout [email protected]; [email protected] Extended author information available on the last page of the article
Introduction The global vegetable-oil market is predicted to grow at a rate of 3.25% during 2019-24 [1]. The demand grew at a compound annual growth rate (CAGR) of 4% during 2011-18
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with utilization volume reaching 200 million tons in the year 2018. The vegetable-oil market is expanding with the consumer’s demand for low trans-fatty fat (TFA), low-cholesterol, low-calorie products, etc. [2]. There is an increase in the demand for edible oils mostly from developing countries. In order to fulfil the increased demand, there is a need for prospection of plants with vegetable-oil potential [3]. So
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