1. IntroductionLegumes include lent

1. Introduction
Legumes include lentils (Lens culinaris L.), beans (Phaseolus vulgaris
L.), peas (Pisum sativum L.), chickpeas (Cicer arietinum L.),
lupins (Lupinus albus spp.), fava beans (Vicia faba or Faba vulgaris),
soy beans (Glycine max) and others. Cultivated for thousands of
years (Messina, 1997), they have played an important role in the
traditional diets of many regions throughout the world (Caprioli
et al., 2010; Chung, Liu, Hoover, Warkentin, & Vandenberg, 2008).
Among European countries, the highest legume consumption is
observed around Mediterranean, with daily consumption between
8 and 23 g per person (Kalogeropoulos et al., 2010). It has been
reported that inclusion of legumes in the daily diet has many beneficial
effects in the control and prevention of chronic metabolic
diseases such as diabetes mellitus and coronary heart disease
(Sagratini et al., 2009). Moreover, cooked legumes are considered
an excellent source of vegetable proteins, and are also rich in
starch, dietary fiber, minerals, and vitamins (Ruiz et al., 1996).
While many research groups have focused their studies on specific
bioactive components such as phenolics (Duenas, Sun, Hernandez,
Estrella, & Spranger, 2003) or cholesterol lowering soyasaponins
(Sagratini et al., 2013; Vila-Donat et al., 2014), there are few
studies concerning the lipophilic phytochemical contents or the
fatty acid (FA) profile of legumes (Konopka, Czaplicki, &
Rotkiewicz, 2006; Zhang et al., 2014). Zhang et al. (2014) analyzed
the FA composition of 20 Canadian lentil cultivars after extraction
of the lipid fraction with hexane/isopropanol (i-PrOH). Ryan,
Galvin, O’Connor, Maguire, and O’Brien (2007) determined the FA
profile of various types of foods, including such legumes as peas,
beans and lentils, concluding that their FA profile could be favorable
from a cardio-protective perspective. They also used
hexane/i-PrOH as extraction solvents. In another study,
Kalogeropoulos et al. (2010) used the Bligh and Dyer method
(Bligh & Dyer, 1959) to extract lipids from several types of cooked
legumes, rather than raw, in order to quantify FA content in the
form in which the legumes are actually consumed in
Mediterranean countries. The determination of the specific profile
and content of FA in pulse foods is necessary to better understand
the health benefits they provide. Thus, the aims of our work were
(a) to compare different extraction methods for the analysis of FAs
in legumes and (b) to apply the best extraction methodology for
the evaluation of FA composition in 29 different pulse samples.
Folch, Bligh and Dyer, and their modified procedures are the most
appropriate methods for lipid extraction from most of the matrices
(Bligh & Dyer, 1959; Dunstan, Volkman, & Barrett, 1993; Erickson,
1993; Ewald, Bremle, & Karlsson, 1998; Folch, Lees, & Stanley,
1957). However, the toxicity of chloroform (CHCl3) and methanol
(MeOH) has led researchers to evaluate possible substitutes, such
http://dx.doi.org/10.1016/j.foodchem.2015.07.102
0308-8146/ 2015 Elsevier Ltd. All rights reserved.
⇑ Corresponding author at: School of Science and Technology, Chemistry Division,
University of Camerino, V.S. Agostino 1, 62032 Camerino, MC, Italy.
E-mail address: dennis.fiorini@unicam.it (D. Fiorini).
Food Chemistry 192 (2016) 965–971
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Food Chemistry
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