Journal of Food, Agriculture and Environment
Vol 12,
Issue 3&4,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Effect of sulphur fertilization on fatty acid composition of faba bean (Vicia faba L.), white lupin (Lupinus albus L.) and pea (Pisum sativum L.) grains
Author(s):
Eugenio Cazzato 1*,
Vito Laudadio 2, Edmondo Ceci 3, Vincenzo Tufarelli 2Recieved Date: 2014-04-08, Accepted Date: 2014-09-12
Abstract:Winter legume grains are suited as a significant source of vegetable protein for both human and livestock species, due to high protein content and the high level of unsaturated fatty acids. This research reported the effect of S fertilization on the quality of three different pulses (faba bean, lupin and pea) in terms of lipid content and fatty acid profile. For each species, randomized complete block design with three replicates was used, and three S doses (0, 30 and 60 kg ha-1, respectively) were applied. The S fertilization was split in two times: 50% before sowing and 50% in the early of March as K2SO4. Our findings indicated that the S fertilization in faba bean, lupin and pea grains led to a significant improvement of the fatty acid profile. Furthermore, the S fertilization enhanced the legume grains oil composition through the increase of unsaturated fatty acids, and in particular the remarkable decrease of the erucic acid in lupin grains.
Keywords:Faba bean,
lupin, pea, sulphur fertilization, fatty acidsJournal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Agriculture
Pages: 136-138
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