Study of lupin (Lupinus albus L.) seed oil

Abstract

Physicochemical composition of lupin seeds and crude and winterized oils extracted from the seeds grown in 6 regions of Portugal were determined. Several tables of results are presented. Fatty acids and steroids in unsaponified oil were examined by GLC. Evolution and stability of the oil during refining through a laboratory simulation of the industrial process was carried out. Compositional, energetic and organoleptic evaluations of seeds and oils were also made. The 6 samples analysed showed homogeneity of nutrient composition and energetic value; however, the plant is sensitive to ecological variations, with 1 sample containing stigmasterol. High protein content of seeds was confirmed (32.35-39.09% dry wt.); fat concn. were 7.54-11.59% dry wt. Refined oil had better characteristics than crude oil but was still not edible due to its bitter flavour. The deodorization phase was absent from the refining process used in the study and therefore the possibility of producing edible oil remains. Oleic and linoleic acid concn. were similar to other edible oils. Undesirable levels of linolenic acid (12-15.5%) were present, indicating unsuitability for frying. Erucic acid concn. were 1.5-2.7% (below the 5% EEC limit).