Fatty acid profile of Romanian's common bean

• Published in: PloS one 2019-11, Vol.14 (11), p.e0225474
• Main Authors: David, Ioan, Orboi, Manuela D, Simandi, Marius D, Chirila, Cosmina A, Megyesi, Corina I, Radulescu, Laura, Draghia, Lavinia P, Lukinich-Gruia, Alexandra T, Muntean, Cornelia, Hadaruga, Daniel I, Hadaruga, Nicoleta G
• Format: Article
• Language: English
• Subjects: Analysis; Bonds (Securities); Chromatography; Collateralized debt obligations; Cyclodextrins; Dietary supplements; Essential fatty acids; Fatty acids; Food; Functional foods; Gas chromatography; Health foods; Linoleic acid; Linolenic acids; Lipids; Mass spectrometry; Monoglycerides; Omega 3 fatty acids; Omega 6 fatty acids; Spectroscopy; Triglycerides; Unsaturated fatty acids
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0225474

The goal of the present study was the evaluation of the fatty acid (FA) profile of lipid fraction from dry common beans (Phaseolus vulgaris L.) (CBO) harvested from North-East (NE) and South-West (SW) of Romania and to protect against thermal and oxidative degradation of the contained omega-3 and omega-6 polyunsaturated fatty acid (PUFA) glycerides by [beta]-cyclodextrin ([beta]-CD) nanoencapsulation, using kneading method. The most abundant FAs in the CBO samples were PUFAs, according to gas chromatography-mass spectrometry (GC-MS) analysis. Linoleic acid (methyl ester) was the main constituent, having relative concentrations of 43.4 (±1.95) % and 35.23 (±0.68) % for the lipid fractions separated from the common beans harvested from the NE and SW of Romania, respectively. Higher relative concentrations were obtained for the omega-3 [alpha]-linolenic acid methyl ester at values of 13.13 (±0.59) % and 15.72 (±0.30) % for NE and SW Romanian samples, respectively. The omega-3/omega-6 ratio consistently exceeds the lower limit value of 0.2, from where the PUFA glyceride mixture is valuable for the human health. This value was 0.32 (±0.02) for the NE samples and significantly higher for the CBO-SW samples, 0.51 (±0.01). These highly hydrophobic mixtures especially consisting of PUFA triglycerides provide [beta]-CD complexes having higher thermal and oxidative stability. Kneading method allowed obtaining [beta]-CD/CBO powder-like complexes with higher recovery yields of >70%. Thermal analyses of complexes revealed a lower content of hydration water (3.3-5.8% up to 110°C in thermogravimetry (TG) analysis and 154-347 J/g endothermal effect in differential scanning calorimetry (DSC) analysis) in comparison with the [beta]-CD hydrate (12.1% and 479.5-480 J/g, respectively). These findings support the molecular inclusion process of FA moieties into the [beta]-CD cavity. Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) analysis reveals the formation of the [beta]-CD/CBO inclusion complexes by restricting the vibration and bending of some bonds from the host and guest molecules. Moreover, powder X-ray diffractometry (PXRD) analysis confirm the formation of the host-guest complexes by modifying the diffractograms for [beta]-CD/CBO complexes in comparison with the [beta]-CD and [beta]-CD + CBO physical mixtures. A significant reduction of the level of crystallinity from 93.3 (±5.3) % for [beta]-CD to 60-60.9% for the corresponding [beta]-CD