Identification of Metabolites in Lima Bean (Phaseolus lunatus) Flour Using Gas Chromatography-Mass Spectrometry (GC-MS)
DOI:
https://doi.org/10.24925/turjaf.v13i7.1707-1712.7607Keywords:
Legume crop, bioactive compounds, methanol extraction, metabolites, profiling, health benefitsAbstract
Lima bean (Phaseolus lunatus) is an underutilized legume, rich in nutrients and other beneficial constituents that can enhance health and has the potential to contribute to food security and nutritional well-being globally. Gas chromatography-mass spectrometry (GC-MS) analysis was used to profile the metabolites of Lima beans (Phaseolus lunatus) led to the identification of 47 metabolites. The group of compounds detected with their percentage levels are alcohol (4%), amino acids (8%), ester (4%), fatty acids (11%), glycoside (2%), inorganic acid (2%), miscellaneous compounds (4%), nitrogenous compounds (11%), organic acids (15%), sugars (30%), and sugar alcohols (9%). Sugars were the main metabolite group in the Lima bean, with sucrose having the highest average peak areas and total average area percentage levels in this group. Fructose, glucose, galactose, maltose, cellobiose and their different forms were also present. Fatty acids such as stearic and palmitic acids were identified, this indicating that Lima beans could serve as a healthy source of fat for humans and as fodder. This study demonstrated that Lima beans contain important metabolites of health and nutritional importance that could support their inclusion in a healthy diet and improve their utilization in food.
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