Abstract
Freeze-dried leaf protein concentrate (LPC) contained 18% lipids in which linolenic acid (61.5%) was the major component. Linolenic acid in LPC was almost stable when stored at ambient temperature (30 to 35°C) and exposed to air for 24 weeks. Heating of LPC (50 to 200°C) in presence of moisture (6 to 12%) progressively increased the rate of destruction of linolenic acid. Below 100°C the presence of lipids did not affect the protein quality but at higher temperatures due to the lipid oxidation protein quality as estimated by dye-binding capacity was considerably affected.
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Nazir, M., Shah, F.H. Stability of fatty acids and leaf protein concentrate of Persian clover (Trifolium resupinatum). Plant Food Hum Nutr 40, 283–288 (1990). https://doi.org/10.1007/BF02193852
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DOI: https://doi.org/10.1007/BF02193852