Physical Properties and Fatty Acid Profiles of Oils from Black, Kidney, Great Northern, and Pinto Beans
2011
Sutivisedsak, Nongnuch | Moser, Bryan R. | Sharma, Brajendra K. | Evangelista, Roque L. | Cheng, Huai N. | Lesch, William C. | Tangsrud, Robert R. | Biswas, Atanu
Four common beans (black, kidney, great northern, and pinto) were extracted with hexane and found to contain about 2% triacylglycerols. The fatty acids in these bean oils were mainly linolenic (41.7–46 wt%), linoleic (24.1–33.4 wt%), palmitic (10.7–12.7 wt%) and oleic (5.2–9.5 wt%). Because of the high levels of polyunsaturated fatty acids, the bean oils had iodine values between 174 and 177 g/100 g (compared to 130 g/100 g for soybean oil). Yet, the bean oils exhibited high oxidative stability due to the presence of high amounts of tocopherols (2,670–2,970 ppm). The bean oils had lower pour points (−18 to −11 °C) compared to −9 °C for soybean oil. Among the four bean oils, kidney bean oil had the highest acid value (15.4 mg KOH/g) and kinematic viscosities over a wide range of temperatures.
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