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ARS Home » Midwest Area » East Lansing, Michigan » Sugarbeet and Bean Research » Research » Research Project #443875

Research Project: Pulse Flour Lipid Profiling

Location: Sugarbeet and Bean Research

Project Number: 5050-21430-012-005-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: May 1, 2023
End Date: Oct 31, 2024

Develop high-throughput methods to evaluate flavor in pulses, including dry bean and chickpea. Fatty acid and lipid oxidation profiles will screened for relationship to off- flavors in pulse flours. Findings will be used to set breeding targets for pulse flours.

Lipid profiling: Fatty acid profile will be determined on pulse flours. Pulse flours and porridges will be extracted with hexane in an ultrasonic bath followed by centrifugation. Fatty acid methyl ester (FAME) derivatives will by prepared by transesterification using acidified methanol. The fatty acid methyl esters will be extracted with hexane. The hexane layer containing FAMEs will be separated and analyzed with a gas chromatograph -mass spectrometer attached to a flame ionization detector. Lipid oxidation will be measured according to the thiobarbituric acid reactive substances (TBARS) assay.