Fatty Acid and Metal Composition of the Seeds of Lathyrus sativus Varieties

Abstract

Among the grain legumes from the Old World, we may single out two species of the genus Lathyrus (L. sativus L. and L. cicera L.), one species of the genus Trigonella (T. foenum-graecum L.), and three species of the genus Vicia (V. ervilia (L). Willd., V. monanthos (L). Desf. and V. narbonensis L.) on account of their current state of marginalization [1]. Lathyrus genus, which is in Leguminosea, is large, with 187 species and subspecies [2]. The main centers of diversity in the genus are around the Mediterranean region, Asia Minor, North America, and temperate region of South America [3, 4]. The widespread use of legumes makes this food group an important source of lipid and fatty acids in animal and human nutrition. Some publications dealing with the total lipid and fatty acid composition are reviewed by a few researchers [5–7]. Metal ions, metal complexes, and vitamins are materials that play an important role in vital functions of organisms [8]. The objective of the present study was to determine the fatty acid and trace elements of the seeds of Lathyrus sativus L. varieties. In addition, during the course of this study, we aimed to characterize the seed fatty acids used by animals in the field, to establish the nutritional value, and to make contributions as to the renewable resources of FA and other chemical patterns in these crops. The results of the fatty acid analysis are shown in Table 1, and the trace elements ara shown in Table 2. The fatty acid composition of some Lathyrus varieties used as feed crops from the Fabaceae family showed different saturated and unsaturated fatty acid concentrations. The total unsaturated fatty acids (TUSFA) of the studied Lathyrus varieties were found to be between 63.54 and 72.45%. Oleic acid (18:1) of these varieties ranged from 17.91 to 22.46%. Linoleic acid of these varieties ranged from 39.61 to 43.18%. A number of studies suggest that the unsaturated fatty acid component of Fabaceae seed oils resembles each other, and oleic and linoleic acid (18:3) were the main components in seed oil [9]. Oleic and linoleic acid are the principal component acids (about 65% of the total fatty acids). The percentages of these two acids are inversely correlated – some of the legume oils are rich in linoleic acid, whereas in others oleic acid is present in larger amounts [10]. Linolenic acid was also detected in the seed oil of Lathyrus varieties, but at very low levels in all of the patterns when compared with linoleic and oleic acid. For edible purposes, oil should have a minimal amount of linolenic acid since it is commonly thought to be the prime constituent responsible for reversion to undesirable flavors in stored oils and in food products containing vegetable oils [10]. Total saturated fatty acids (TSFA) of the studied Lathyrus varieties were found between 27.54 and 36.18%. In terms of the saturated acid components of the seed oils, palmitic acid was found abundant. These results were supported by other studies [11]. Saturated acid components of the seed oils revealed that the low-molecular-weight acids caproic (6:0), caprylic (8:0), and capric (10:0) acids commonly occur in all the investigated varieties. There is some evidence that the rarer fatty acids, like nonprotein amino acids, may be harmful to animals eating the seeds 12. The concentrations of the elements in the seeds are presented in Table 2. All data are averages of three measurements on each sample. The levels of metals were calculated on g/g dry weight. Eight elements (Cu, Mn, Mo, Na, Zn, Fe, Mg, and B) were detected in the crop seeds in different amounts. Magnesium is a critical structural component of the chlorophyll molecule and is necessary for the function of plant enzymes to produce carbohydrates, sugars, and fats. The high quantity of potassium, magnesium, and calcium together with the quantity of sodium plus the content of the essential elements iron, manganese, zinc, and copper allow the seeds to be considered as excellent sources of bioelements [12].