Effects of blanching, freezing and freeze-drying on the fatty acid contents of green beans.
GC-FID was used to monitor changes over time in palmitic, stearic, arachidic, oleic, linoleic and linoleic acid contents of green beans subjected to various preservation treatments. In beans stored in polyethylene bags at -22 degrees C without prior blanching, all fatty acid contents dropped appreciably within the first month of storage, regardless of whether the beans had been hand- or vacuum-packed. In beans which had been freeze-dried then stored at room temperature in an airtight container, polyunsaturated fatty acid contents dropped appreciably only after 2 months.
Gonzalez-Castro
M Y
MY
Departamento de Quimica Analitica, Nutrition y Bromatologia, Facultad de Farmacia, Universidad de Santiago de Compostela, La Coruña, Spain.
Oruña-Concha
M J
MJ
Lopez-Hernandez
J
J
Simal-Lozano
J
J
Ganza-Gonzalez
A
A
D002849:Chromatography, Gas / Q000379:methods; D004537:Eicosanoic Acids / Q000032:analysis; D007887:Fabaceae / Q000737:chemistry*; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005511:Food Handling; D005612:Freeze Drying; D005615:Freezing; D005628:Frozen Foods / Q000032:analysis; D006358:Hot Temperature; D019787:Linoleic Acid; D008041:Linoleic Acids / Q000032:analysis; D019301:Oleic Acid / Q000032:analysis; D019308:Palmitic Acid / Q000032:analysis; D010946:Plants, Medicinal; D013229:Stearic Acids / Q000032:analysis; D013997:Time Factors; D014618:Vacuum
D004537:Eicosanoic Acids; D005230:Fatty Acids, Nonesterified; D005231:Fatty Acids, Unsaturated; D008041:Linoleic Acids; D013229:Stearic Acids; D019301:Oleic Acid; D019308:Palmitic Acid; C031183:stearic acid; D019787:Linoleic Acid; C094477:arachidic acid