Distribution Of Fatty Acids In Triacylglycerols Research Articles

Advances in characterization of triacylglycerols: Expansion of materials used in Joint JOCS/AOCS Official Method Ch 3a‐19

AbstractJoint JOCS/AOCS Official Method Ch 3a‐19 was an improvement over triacylglycerol characterization methods based on hydrolysis with pancreatic lipase. In this study we developed three further improvements and applied them to the analysis of the fatty acid distribution in triacylglycerols from trout. First, the liquid–liquid extraction of lipid by chloroform and methanol from fish meat was replaced with a single extraction step using pre‐packed columns. This allowed the extraction time to be reduced from 30 min/sample to 5 min/sample with ca. 10% higher yield using half the volume of the extraction solvent, chloroform. Both extraction methods gave similar FA composition of the extracted oil. Furthermore, an alternative CALB lipase and an alternative normal‐phase solid phase extraction column were shown to reliably duplicate the results obtained with the Official Method Ch 3a‐19. In addition, the SPE columns could be used at least 5 times without loss of separation and without carryover.

Fatty acid composition and distribution in triacylglycerols of cultured fishes in Japan

Abstract Lipids were extracted from marine and fresh-water fishes aqua-cultured in Japan in 2019. Lipid contents of culture diets were 6.1–7.0% with similar fatty acid (FA) compositions and FA distributions. The lipid contents in the fleshes of aqua-cultured marine fishes, namely, striped jack, red seabream, Japanese horse mackerel, were 1.8–2.6%, and that of the rainbow trout was 5.2%. The major FAs over 5 mol% were 16:0, 16:1, 18:1, 18:2, and DHA. All cultured fishes were rich in DHA, 7.2–11.9%. Intake of less than 100 g flesh portion/d of cultured trout would satisfy the supplementation of 0.5 g EPA + DHA/d, which the daily intake for healthy adults to maintain healthy cardiovascular system recommended by International Society for the Study of Fatty Acids and Lipids. Though the differences in FA compositions between fish species, or between the flesh portions of rainbow trout were not distinct, FA distributions in triacylglycerols, differed by each FA and fish species; 14:0 and 16:0 was distributed mainly at sn-2 position in striped jack and red sea bream, evenly distributed in Japanese horse mackerel, and little at sn-2 in rainbow trout. The opposite distribution pattern was shown for 18:1. In all fishes, 18:0 was mainly distributed at sn-1(3) and DHA at sn-2.

Enzymatic Analysis of Positional Fatty Acid Distributions in Triacylglycerols by 1(3)-Selective Transesterification with <i>Candida antarctica</i> Lipase B: a Collaborative Study

The positional distributions of fatty acids (FAs) in fats and oils are principally analyzed by selectively transesterifying the target triacylglycerols (TAGs) at the 1(3) position using Pseudozyma (Candida) antarctica lipase, followed by recovering the resulting 2-monoacylglycerols (MAGs) by chromatography. FA compositions were measured by gas chromatography (GC) after methylating target TAGs and 2-MAGs. The method was collaboratively evaluated by 12 laboratories by analyzing the positional FA distributions in soybean, palm, and sardine oils. The maximum reproducibility relative standard deviations for the major FAs and those at the sn-2 positions of soybean, palm, and sardine oils were 4.41% and 3.92% (18:3n-3), 4.48% and 3.82% (18:0), and 8.93 and 8.24% (14:0), respectively. The values at the sn-2 position were always low. Therefore, these results indicated that the variations were mainly caused by the FA analysis procedure, i.e., the methylation and GC analyses, rather than the enzymatic transesterification and chromatography utilized to prepare 2-MAGs from the target oil.

Simultaneous Identification and Quantification of Triacyglycerol Species in Human Plasma by Flow-Injection Electrospray Ionization Tandem Mass Spectrometry

The analysis of triacylglycerol (TG) species is of interest in diseases that are associated with hypertriglycidemia. The individual composition of TGs seems to be of special interest in the development of atherosclerosis or diabetes type II. Enzymatic methods based on saponification and glycerol analysis are not suited for the TG fatty acid distribution. The aim of the study was to develop a rapid method for a molecular species fingerprinting of TGs. Protein precipitation of 5 µL human plasma was carried out with toluene/methanol (1:1 v/v). Tandem mass spectrometric detection (mass range m/z 700–1,000) was performed by combination of nine neutral loss scans (14:0, 15:0, 16:0, 16:1, 18:0, 18:1, 18:2, 18:3, and 20:4) after flow-injection analysis for 2 min. Deuterated internal standards had been used for quantification. In human EDTA-plasma the detection limit was 3.3 µg/mL and the lower limit of quantification was 11.1 µg/mL. Linearity was proved for TG concentrations up to 100 µg/mL for each TG species. Nineteen TG molecular species were determined with an intra-day coefficient of variation of 15.0–20.9 % (n = 9), and an inter-day coefficient of variation of 17.3–36.6 % (n = 9). Recovery of TG 50:0 using the equivalent internal standard was 97.0 %. Nineteen TG molecular species can be analyzed in 2 min from human plasma or serum by the novel tandem mass spectrometric approach. In subsequent studies, the distribution of plasma TG molecular species can be analyzed under high-throughput conditions in healthy and diseased individuals.

Profiles of lipid components, fatty acid distributions of triacylglycerols and phospholipids in Jack beans (Canavalia gladiata DC.)

Endogenous tocopherols in extracted lipids from Jack beans (Canavalia gladiata DC.) were determined by high-performance liquid chromatography (HPLC), and were investigated in relation to the fatty acids (FA) distribution of triacylgycerols (TAG) and phospholipids (PL). The dominant tocopherols were (δ)-tocopherol (78.9–96.5mg%) and (γ)-tocopherol (42.1–56.1mg%) with much smaller amounts of (α)-tocopherol (1.1–1.3mg%). The lipids of Jack beans comprised mainly TAG (34.6–38.6wt.%) and PL (54.8–57.4wt.%), and other components were also detected in minor proportions (0.3–3.8wt.%). The PL components included phosphatidyl choline (46.2–48.7wt.%), phosphatidyl inositol (23.4–29.6wt.%) and phosphatidyl ethanolamine (18.5–21.2wt.%). Comparison of these different beans showed, with a few exceptions, no significant differences (P>0.05) in FA distribution. The FA distribution of TAG among the five beans was evident in the Jack beans: unsaturated FA (93.3–95.3wt.%) were predominantly concentrated at the sn-2 position and saturated FA (33.6–34.4wt.%) primarily occupying the sn-1 position or sn-3 position. The results obtained from this work would provide useful information to both producers and consumers for manufacturing functional foods or beverages in Japan and elsewhere.

Lipid components, fatty acid distributions of triacylglycerols and phospholipids in rice brans

Endogenous tocochromanols in extracted lipids from rice brans of the five cultivars were determined by high-performance liquid chromatography, and were investigated in relation to the fatty acid (FA) distribution of triacylglycerols (TAG) and phospholipids (PL). The dominant tocols were α-tocopherol and γ-tocotrienol, followed by α-tocotrienol and with much smaller amounts of γ-tocopherol and δ-tocotrienol. The lipids of these rice brans comprised mainly TAG (80.6–86.0wt.%), free FA (4.2–9.0wt.%), and phospholipids (5.5–6.7wt.%), whilst other components were also detected in minor proportions (0.2–2.1wt.%). The PL components included phosphatidyl choline (31.8–46.8wt.%), phosphatidyl ethanolamine (25.0–38.9wt.%) and phosphatidyl inositol (20.2–23.2wt.%). Comparison of these different cultivars showed, with a few exceptions, no significant differences (P>0.05) in FA distribution. FA distribution of TAG among the five cultivars was evident in the rice brans: unsaturated FA were predominantly concentrated at the sn-2 position and saturated FA primarily occupying the sn-1 or sn-3 position. These results suggest that the tocopherol content, lipid component, and FA distribution in rice brans are not dependent on the cultivation areas during the growing season.

Fatty Acid Characteristics of Triacylglycerols and Phospholipids in Adzuki Beans (Vigna angularis)

Fatty acid distribution of triacylglycerols and phospholipids isolated from five cultivars of adzuki beans (Vigna angularis) was investigated. Lipids were separated by TLC into eight subfractions. The lipid components comprised mainly phospholipids and triacylglycerols. The phospholipid components included phosphatidylcholine, phoshatidylinositol, and phosphatidylethanolamine. Comparison of these different cultivars showed, with a few exceptions, no significant differences in fatty acid distribution. Fatty acid distribution of triacylglycerols among the five cultivars was characterized as: unsaturated fatty acids predominantly concentrated at the sn-2 position and saturated fatty acids primarily occupying the sn-1 or sn-3 position in the lipids. These results should be useful information to both producers and consumers for manufacturing of traditional adzuki confectionaries(wagashi or an paste) in particularly Japan.

13C Nuclear Magnetic Resonance Spectroscopy to Determine Fatty Acid Distribution in Triacylglycerols of Vegetable Oils with “High - Low Oleic Acid” and “High Linolenic Acid”

13C Nuclear Magnetic Resonance Spectroscopy to Determine Fatty Acid Distribution in Triacylglycerols of Vegetable Oils with “High - Low Oleic Acid” and “High Linolenic Acid”

LIPID CLASSES, FATTY ACID COMPOSITIONS AND TRIACYLGLYCEROL MOLECULAR SPECIES FROM ADZUKI BEANS (VIGNA ANGULARIS)

ABSTRACT The lipids extracted from adzuki beans grown in Japan were classified by thin‐layer chromatography (TLC) into eight fractions. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from the total lipids in the beans were determined from a combination of argentation‐TLC and gas chromatography. The major lipid components were phospholipids (PL; 63.5%) and TAG (21.2%), while hydrocarbons (5.1%), steryl esters (7.5%), free fatty acids (0.9%), diacylglycerols (1.3%) and monoacylglycerols (0.5%) were also present in minor proportions. Both major samples had high amounts of total unsaturated fatty acids, representing 62.1% for TAG and 65.9% for PL. Seventeen different molecular species were detected. The major TAG components were SMD (5.0%), S2T (19.3%), SD2 (13.8%), SMT (9.3%), MD2 (4.5%), SDT (7.0%), D3 (8.8%) and ST2 (15.9%), where S, M, D and T denote a saturated fatty acid, a monoene, a diene and a triene, respectively. PRACTICAL APPLICATIONSThis article describes the characteristics of lipid components, fatty acid compositions as well as the profiles of triacylglycerol (TAG) molecular species of adzuki beans. α‐Linolenic (18:3n‐3) acid was detected as 24.8, 21.2 and 15.2% in the TAG, total lipids and phospholipids, respectively. The oil from legumes, except the profitable fatty acid content, could be a potential source of tocopherols. The data obtained in this study would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries (wagashi) in Japan and elsewhere.

Fatty acid distribution in triacylglycerols and phospholipids of broad beans ( Vicia faba)

Fatty acid distribution of triacylglycerols (TAG) and phospholipids (PL) obtained from the four cultivars of broad beans ( Vicia faba) was investigated. Total lipids extracted from the beans were separated by thin-layer chromatography into eight fractions. The major lipid components were TAG (47.7–50.1%) and PL (47.5–50.5%), while hydrocarbons, steryl esters, free fatty acids, diacylglycerols (1,3-DAG and 1,2-DAG) and monoacylglycerols were present in minor proportions (1.8–2.4%). The major PL components were phosphatidylcholine (56.4–58.4%), phosphatidylethanolamine (20.3–21.7%) and phosphatidylinositol (16.6–18.6%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. No significant differences ( P > 0.05) in fatty acid distribution existed when the different cultivars were compared. The fatty acid distributions in the TAG were evident among the four cultivars: unsaturated fatty acids were predominantly concentrated in the sn−2 position, and saturated fatty acids primarily occupied the sn−1 or sn−3 position in the oils. These results could be useful to both consumers and producers for manufacture of traditional foods in Japan and elsewhere.

DISTRIBUTION PROFILES OF TOCOPHEROLS AND FATTY ACIDS OF PHOSPHOLIPIDS IN ADZUKI BEANS (VIGNA ANGULARIS)

ABSTRACT Extracted lipids from adzuki beans (Vigna angularis) were determined by high‐performance liquid chromatography for tocopherol homologues. Fatty acid distributions of triacylglycerols (TAGs) and major phospholipids (PLs) were analyzed by gas chromatography, and their tocopherol contents were determined. δ‐Tocopherol was present in highest concentration (77.6%), and γ‐tocopherol in small amounts (22.4%). However, α‐ and β‐tocopherols were not detected in adzuki beans. The major lipid components were PL (63.5%) and TAG (27.1%), while other components were also present in minor proportions (0.2–5.1%). The major PL components were phosphatidylcholine (45.3%), phosphatidylethanolamine (25.8%) and phosphatidylinositol (21.5%). The positional distribution of fatty acids in these PLs was evident in the beans: unsaturated fatty acids were predominantly located in the sn‐2 position, while saturated fatty acids primary occupied the sn‐1 position in these lipids.PRACTICAL APPLICATIONSThis study describes the characteristics of lipid components, positional distribution of fatty acids in the major phospholipids as well as the tocopherol profiles of adzuki beans. These results were not similar to the positional fatty acid distributions in the oilseeds such as peanuts, soybeans and sesame seeds. The data obtained would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries (wagashi) in Japan and elsewhere.

Estimation of stereospecific fatty acid distribution in vegetable oils from liquid chromatography data

AbstractThe fatty acid distribution in triacylglycerols (TG), the major components of vegetable oils, affects the physical properties of oils and their physiological effects as components of the human diet. A computational scheme is proposed for estimating the stereospecific distribution of fatty acids in TG on the basis of the data from HPLC analysis, using a model for TG synthesis. A new model for the synthesis is proposed which, in contrast to the widely used model published independently by Vander Wal and Coleman, enables us to simulate the asymmetrical fatty acid distribution at the sn‐1 and sn‐3 stereochemical positions. The computational scheme combined with either literature models or the new model was validated by its application to several TG profiles and comparison of the resulting fatty acid distribution at stereochemical positions with experimental data from the literature. The stereospecific composition of TG was calculated using the new model for nine vegetable oils.

Positional distribution of fatty acids in triacylglycerols and phospholipids from adzuki beans (Vigna angularis)

AbstractThe fatty acid distributions of triacylglycerols (TAG) and major phospholipids (PL) obtained from adzuki beans (Vigna angularis) were investigated. The total lipids extracted from the beans were separated by thin‐layer chromatography (TLC) into eight fractions. The major lipid components were PL (63.5 wt‐%), TAG (21.2 wt‐%), steryl esters (7.5 wt‐%) and hydrocarbons (5.1 wt‐%), while free fatty acids, diacylglycerols (1,3‐DAG and 1,2‐DAG) and monoacylglycerols were also present in minor proportions (0.2–1.1 wt‐%). The major PL components isolated from the beans were phosphatidylcholine (45.3 wt‐%), phosphatidylethanolamine (25.8 wt‐%) and phosphatidylinositol (21.5 wt‐%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. With a few exceptions, however, the principal characteristics of the fatty acid distribution in the TAG and three PL were evident in the beans: Unsaturated fatty acids were predominantly concentrated in the sn‐2 position while saturated fatty acids primary occupied the sn‐1 or sn‐3 position in the oils of the adzuki beans. In general, these results could be useful to both consumers and producers for the manufacture of traditional adzuki foods in Japan.

Distribution of fatty acids in triacylglycerols and phospholipids from peas (Pisum sativum L.)

The fatty acid distribution of triacylglycerols (TAG) and major phospholipids (PL) obtained from four varieties of peas (Pisum sativum) was investigated. The total lipids extracted from the peas were separated by thin layer chromatography into seven fractions. The major lipid components were PL (52.2-61.3%) and TAG (31.2-40.3%), while hydrocarbons, steryl esters, free fatty acids and diacylglycerols (sn-1,3 and sn-1,2) were also present in minor proportions (5.6-9.2%). The main PL components isolated from the four varieties were phosphatidylcholine (42.3-49.2%), phosphatidylinositol (23.3-25.2%) and phosphatidylethanolamine (17.7-20.5%). Significant differences (P < 0.05) in fatty acid distribution were found for different pea varieties. Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. However, the principal characteristics of the fatty acid distribution in the TAG and three PL were evident among the four varieties: unsaturated fatty acids were predominantly located in the sn-2 position while saturated fatty acids primarily occupied the sn-1 or sn-3 position in the oils of the peas. These results should be useful to both producers and consumers for the manufacture of pea foods in Japan. Copyright © 2007 Society of Chemical Industry.

REGIONAL DISTRIBUTION IN THE FATTY ACIDS OF TRIACYLGLYCEROLS AND PHOSPHOLIPIDS OF SESAME SEEDS (SESAMUM INDICUM)

ABSTRACT The fatty acid distribution of triacylglycerols (TAGs) and major phospholipids (PLs) in sesame (Sesamum indicum) seeds was investigated in relation to the endogenous antioxidants. γ‐Tocopherol was present in the highest concentration, and δ‐ and α‐tocopherols were found in very small amounts. Sesamin and sesamolin were the main lignan components. The lipids extracted from three cultivars were separated by thin‐layer chromatography. The major lipid components were TAGs and PLs, while steryl esters, free fatty acids and sn‐1,3‐ and sn‐1,2‐diacylglycerols were also present in minor proportions. Significant differences (P &lt; 0.05) in fatty acid distribution existed when different sesame seed cultivars were examined. However, the principal characteristics of the fatty acid distribution in the TAGs, as well as the major PLs, were evident among the three cultivars; unsaturated fatty acids were predominantly concentrated in the sn‐2‐position, and saturated fatty acids primarily occupied the sn‐1‐ or sn‐3‐position. These results suggest that there are no essential differences (P &gt; 0.05) in the oil components among three cultivars.PRACTICAL APPLICATIONSThis paper describes the fatty acid compositions of glycerides, particularly the positional distribution of the fatty acids of triacylglycerols along with those of the main PL in sesame seeds in relation to the endogenous antioxidants. These results were similar to the positional fatty acid distributions in the lipid classes of peanut, corn and soybeans among the plants seeds in the literature, and suggest that there are no essential differences (P &gt; 0.05) in the oil components among the three cultivars. The data obtained would be contributed to both producers and consumers to investigate the functional properties of sesame seed oil.

Changes in molecular species composition of triacylglycerol in subcutaneous fat from beef cattle during fattening

ABSTRACTThe composition of the molecular species of triacylglycerols (TG) in subcutaneous fat biopsied from Japanese Black steers was studied during the fattening period. An analysis of the fatty acid (FA) composition of the TG showed that palmitic, palmitoleic, stearic and oleic acids were the major FA, together accounting for over 80% of the total FA. The concentrations of C14:0, C16:0 and C18:0 decreased between 10 and 30 months of age, while those of C16:1 c9 and C18:1 c9 increased during the fattening period. The major molecular species among more than 40 compounds were palmitoyl‐dioleoyl‐glycerol (POO) and dipalmitoyl‐oleoyl‐glycerol (PPO). POO showed the highest concentration during the fattening period. The levels of palmitoyl‐oleoyl‐linoleoyl glycerol and some tentatively identified molecular species increased during the fattening period, while the levels of tripalmitoyl, dipalmitoyl‐stearoyl‐glycerol, palmitoyl‐distearoyl and palmitoyl‐stearoyl‐oleoyl‐glycerol decreased with growth. A comparison of the experimental values of TG molecular species with theoretical values derived from the experimental FA contents showed that the FA distribution in TG was non‐random. TG synthesis favors the formation of TG molecular species containing at least one C16 FA, rather than three C18 FA.

Determination of the 1,3- and 2-Positional Distribution of Fatty Acids in Olive Oil Triacylglycerols by 13C Nuclear Magnetic Resonance Spectroscopy

Linear models were selected from a large data set acquired for Italian olive oil samples by quantitative 13C nuclear magnetic resonance (NMR) spectroscopy with distortionless enhancement by polarization transfer (DEPT). The models were used to determine the composition of the 2 fatty acid pools esterifying the 1,3- and 2-positions of triacylglycerols. The linear models selected proved that the 1,3- and 2-distribution of saturated, oleate, and linoleate chains in olive oil triacylglycerols deviated from the random distribution pattern to an extent that depended on the concentration of the fatty acid in the whole triacylglycerol. To calculate the fatty acid composition of the 1,3- and 2-positions of olive oil triacylglycerols, the equations of the selected linear models were applied to the fatty acid percentages determined by gas chromatography. These data were compared with the values predicted by the computer method (used to determine the theoretical amounts of triacylglycerols), which is based on the 1,3-random-2-random theory of the fatty acid distribution in triacylglycerols. The biggest differences were found in the linoleate chain, which is the chain that deviated the most from a random distribution pattern. The results confirmed that the 1,3-random-2-random distribution theory provides an approximate method for determining the structure of triacylglycerols; however, the linear models calculated by the direct method that applies 13C NMR spectroscopy represent a more precise measurement of the composition of the 2 fatty acid pools esterifying the 1,3- and 2-positions of triacylglycerols.

Regional distribution in the fatty acids of triacylglycerols and phospholipids within soybean seeds (Glycine max L.)

AbstractThe fatty acid distribution of triacylglycerols (TAG) and major phospholipids (PL) within soybean seeds (Glycine max L.) was investigated in relation to their tocopherol contents. The lipids extracted from four cultivars were separated by thin‐layer chromatography into seven fractions. Tocopherols were predominantly detected in the axis, followed by cotyledons and seed coat. The major lipid components were TAG and PL, while hydrocarbons, steryl esters, free fatty acids and diacylglycerols (sn‐1,3 and sn‐1,2) were also present in minor proportions. With a few exceptions, the dominant PL components were phosphatidylcholine, followed by phosphatidylethanolamine or phosphatidylinositiol. Significant differences (p &lt;0.05) in fatty acid distribution existed when different soybean cultivars were examined. However, the principal characteristics of the fatty acid distribution in the TAG were evident among four cultivars; unsaturated fatty acids were predominantly concentrated in the sn‐2 position, and saturated fatty acids primarily occupied the sn‐1 or sn‐3 position in the oils of the soybeans.

Roasting effects on fatty acid distribution of triacylglycerols and phospholipids in the kernels of pumpkin (Cucurbita spp) seeds

AbstractIn this study, changes in fatty acid distributions of pumpkin seeds (Cucurbita spp) in the course of the roasting process were investigated. Whole pumpkin seeds were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were separated from the seeds, and the lipid components and the fatty acid distributions of triacylglycerols (TAGs) and phospholipids (PLs) were analysed by a combination of thin layer chromatography and gas chromatography. Major lipid components were TAGs, free fatty acids (FFAs) and PLs, while steryl esters and diacylglycerols were also present in minor proportions. The greatest PL losses (p &lt; 0.05) were observed in phosphatidyl ethanolamine, followed by phosphatidyl choline or phosphatidyl inositol. With a few exceptions, significant differences (p &lt; 0.05) in fatty acid distributions occurred when the seeds were microwaved for 20 min or more. Nevertheless, the positional characteristics of fatty acid distributions in the TAGs were still retained after 20 min of roasting: unsaturated fatty acids were predominantly concentrated in the sn‐2‐position, and saturated fatty acids primarly occupied the sn‐1‐ or sn‐3‐position. These results suggest that no significant changes in fatty acid distribution of TAGs and PLs would occur within 12 min of microwave roasting, thus ensuring that a good‐quality product would be obtained. Copyright © 2005 Society of Chemical Industry

CHARACTERIZATION IN THE FATTY ACID DISTRIBUTIONS OF TRIACYLGLYCEROLS AND PHOSPHOLIPIDS IN KIDNEY BEANS (PHASEOLUS VULGARIS L.)

ABSTRACT The fatty acid distribution of triacylglycerols (TAGs) and major phospholipids (PLs) in kidney beans (Phaseolus vulgaris L.) was investigated. The lipids extracted from five cultivars were separated by thin‐layer chromatography (TLC) into seven fractions. The major lipid components were TAGs and PLs, while hydrocarbons (HCs), steryl esters (SEs), free fatty acids (FFAs) and diacylglycerols (DAGs) (sn‐1,3 and sn‐1,2) were also present in minor proportions. With a few exceptions, the dominant phospholipid components were phosphatidylcholine (PC), followed by phosphatidylethanolamine (PE) or phosphatidylinositol (PI). Significant differences (P &lt; 0.05) in fatty acid distributions existed when different kidney bean cultivars were examined. However, the principal characteristics of fatty acid distributions in the TAGs were evident among five cultivars; unsaturated fatty acids were predominantly concentrated in the sn‐2‐position, and saturated fatty acids primarily occupied the sn‐1‐ or sn‐3‐position in the oils of the beans.