GC determination of fatty acids in green beans grown in Galicia (N.W. Spain)

Abstract

The concentrations of lauric, myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic acids in green beans (Phaseolus vulgaris L.) grown in Galicia (N.W. Spain) were determinated by capillary gas chromatography (GC). Palmitic acid was the most abundant fatty acid component (113 mg/100 g. of lyophilizate; 35.2% of total fatty acid content), followed by linolenic acid (23.1%) and linoleic acid (21.6%).

Keywords

• fatty acid
• gas chromatography
• green beans