Effect of location on chemical properties, amino acid and fatty acid compositions of fenugreek (Trigonella foenum-graecum L.) seed and oils

Journal of Food Processing and Preservation · Nisan 2018

Makale Bilgileri

DergiJournal of Food Processing and Preservation

Yayın TarihiNisan 2018

Cilt / Sayfa42

DOI10.1111/jfpp.13569

Scopus ID2-s2.0-85045093172

Erişim🔓 Açık Erişim

Özet Oil contents of samples were found low, and varied between 5.06 and 6.33%. In addition, crude fiber contents of seeds changed between 9.25 and 10.35%. Sugar compositions of fenugreek seeds changed according to locations. While fructose contents of seeds change between 1.62 and 3.06%, stachyose contents of samples ranged from 1.29 to 2.12%. While aspartic acid contents of fenugreek change between 2.65 and 3.31%, glutamic acid contents of samples were found between 3.79 and 4.82%. While linoleic acid contents of fenugreek seed oils change between 35.14 and 41.04%, linolenic acid contents of oils varied from 16.97 to 25.66%. Oleic acid contents of seed oils ranged from 11.8 to 19.93% (p <.05). Practical applications: Fenugreek seeds are rich in crude protein, sugars, amino acids, and fatty acid contents. The fatty acid profile was dominated by oleic, linoleic, and linolenic acids. Fenugreek has a great medicinal value, and its seed has some medicinal properties such as hypoglycemic, laxative, stimulant, carminative, stomachic, antibacterial, antioxidant, and diuretic. However, fenugreek shows high quantities of linolenic acid (16.99–25.66%) and gets into the drying oil category. Drying oil is any of several natural oils, which oxidize to form a tough, elastic film when exposed to the air.