Study of fatty acid composition, physiochemical properties and thermal stability of broad beans (Vicia faba) seed oil

The legume group is an important source of lipids and fatty acids in animal and human nutrition. As a food source, the neuropharmacological and other potential therapeutic benefits of broad beans (Vicia faba, VF), an ancient plant in cultivation, have been documented. The objective of this study was to evaluate the chemical composition, physiochemical properties and the thermal stability of the fatty acids extracted from the lyophilized powder of VF growing in Sudan where it constitutes a major food item. The oil content was extracted from lyophilized powder of VF with hexane which amounted to 3.11% by weight of dry lyophilized VF powder. The main fatty acids in the oil were palmitic acid (15.74%), oleic acid (30.12%), linoleic acid (46.41%), stearic acid (2.16%) and linolinic acid (2.76%); making 97.22% of the total fatty acids content. Small amounts of C14:0, C15:0, C16:1 ∆ 9c, C17:0, C18:1 ∆ 11c, C20:0, C20:1 ∆ 11c C22:0 and cyclopropanoic acid were detected constituting 2.78% of the total oil content The unsaturated fatty acids comprises 80.80% of the total oil content bringing the U/S ratio to 4.21 The main physiochemical properties and thermal stability of oil were evaluated.