Abstract

Ikhlas Ibrahim Khalid¹ and Sirelkhatim Balla Elhardallou*²

DOI : http://dx.doi.org/10.13005/ojc/350332

This study concerns the constituents and properties of bitter lupine (BL) (Lupinus termis) and sweet lupine (SL) (Lupinus albus) seed oils in addition to oligosaccharides content in seed flour; each can be beneficial for consumers. There was a significant difference in saponnification number and ester value of both oils. The peroxide value was found (1.80 ± 0.20 meq / kg in BL seed oil compared to 1.89 ± 0.29 meq / kg in SL seed oil. Fatty acids (FA) composition showed that total unsaturated FAs were higher, (88.33 %) in BL seed oil than (87.25 %) in SL seed oil; both values markedly higher than saturated FA content. The major FA in both samples is oleic FA, (50.23 %) in BL and 45.00 % in SL. Essential FAs were found higher (39.80 %) in SL; compared to (36.11) in BL. Total phenols were significantly higher in BL seed oil (58.99 mg / kg); than.SL seed oil (50.95 mg / kg). The oil classes: triglycerides, free FA steroids and alcohols were found higher in SL seed oil; while hydrocarbons, mono-glycerides, di-glycerides and phospholipids were higher in BL seed oil. Total oligosaccharides were found significantly higher (9.74 ± 0.20 g / 100 g) in BL flour compared to 8.99 ± 0.10 g / 100 g in SL flour; with  stachyose in concentrations of 3.9 ± 0.10 g / 100 g and 3.88 ± 0.03 g  / 100 g; respectively.

Bitter Lupine; Fatty Acids; Physical Properties; Oil Classes; Oil Properties; Oligosaccharides; Sweet Lupine

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