Proximate and lipid composition of cowpea (Vigna unguiculata L.) cultivated in Bulgaria

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• 作者：Ginka A. Antova^a ; ^{ginant@uni-plovdiv.bg" class="auth_mail} ; Tsvetelina D. Stoilova^b ; ¹ ; ^{tsvetelina.stoilova@worldveg.org" class="auth_mail} ; Maria M. Ivanova^a
• 关键词：Cowpea ; Food composition database ; Chemical composition ; Lipids ; Fatty acids ; Sterols ; Tocopherols ; Phospholipids ; Food analysis ; Biodiversity and nutrition ; Food composition
• 刊名：Journal of Food Composition and Analysis
• 出版年：March, 2014
• 年：2014
• 卷：33
• 期：2
• 页码：146-152
• 全文大小：851 K

文摘

The seeds of four accessions of cowpea (Vigna unguiculata L.) from the collection of the Institute of Plant Genetic Resources, Sadovo, Bulgaria were analyzed for their chemical composition and a detailed study of their lipids was carried out. Chemical composition values were as follows: protein content ranged from 22.5 to 25.6%, starch 28.3 to 36.2%, fat 1.3 to 1.9%, insoluble fiber 1.7 to 3.0% and minerals 3.2 to 3.7%. The oil content was relatively low, but an extremely high content of biologically active compounds (tocopherols in the oils range from 3838 to 11,475 mg/kg, phospholipids 12.2 to 27.4%) was noted. In oils from seeds of cowpea palmitic (35.1-47.1%) and linoleic acid (21.7-30.9%) dominated, followed by linolenic (7.3-16.8%) and oleic acid (6.9-10.6%). The main component in sterols composition was stigmasterol (42.1-43.3%), followed by 尾-sitosterol (27.6-39.5%). In the tocopherol fraction of oils from seeds of cowpea the main component 纬-tocopherol varied from 44.0 to 66.6%, followed by 未-tocopherol (30.3-52.8%). Phospholipids in oils and seeds of various accessions of cowpea had similar qualitative and quantitative composition. Phosphatidylcholine was predominant - 34.5-46.0% of total phospholipids.