scholarly journals Morpho-chemical divergence and fatty acid profile of shea tree seeds (Vitellaria paradoxa) collected from different locations in Kwara State, Nigeria

2019 ◽  
Vol 78 (1) ◽  
pp. 17-24
Author(s):  
David Adedayo Animasaun ◽  
Stephen Oyedeji ◽  
Kehinde Stephen Olorunmaiye ◽  
Musibau A. Azeez ◽  
Idowu Abdulfatah Tijani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Seed Oil ◽  
Ethyl Oleate ◽  
Acid Value ◽  
Seed Morphology ◽  
Morphological Data ◽  
Vitellaria Paradoxa ◽  
Seed Characters

Abstract The present study characterizes seed-related traits, phytochemical, physiochemical parameters and fatty acid profile of shea (Vitellaria paradoxa) seeds collected from the Kosubosu, Fufu and Sare areas of Kwara State, Nigeria to determine the effects of microclimate on seed morphology, biochemical and oil constituents. Seed morphological data were analyzed for variability. Seed oil was extracted for phytochemical constituents, physicochemical properties, and fatty acid profiling by gas chromatography equipped with mass spectrometry (GC/MS). Results showed intra and inter-locational variations in seed characters. Most fruits had 1–2 seeds. Seeds were predominantly brown and very few were dark brown. Phytochemicals and physicochemical parameters of the seed oil varied with place of collection. Alkaloid, saponin, tannin and phytate contents ranged between 0.79–0.84, 1.20–1.26, 1.48–1.56 and 0.15–0.18 mg g−1 respectively. The density of the oil was less than that of water, acid value ranged from 10.58–13.56 mg KOH g−1 and iodine values were between 36.63 to 40.32 g I2 (100 g)–1. Saponification values lie between 160.39 and 184.14 mg KOH g−1; and free fatty acid was within 5.32–6.81 %. Peroxide, ɑ-tocopherol, total phenol and oxalate values as well as viscosity of the oil also varied; however, refractive index was similar. Ethyl oleate and octadecanoic acids were present and most abundance in all the locations, while glycidol stearate was only found in Fufu samples with three other fatty acids. Five fatty acids were present in Kosubosu, while Sare had only two. The results obtained in the present study indicate that shea oil could be used for medicinal, nutritional and industrial purposes. Since seed characters, phytochemical, physicochemical and fatty acid compositions varied with the microclimate, environmental and micro-ecological conditions should be considered when collecting seeds for oil utilization.

scholarly journals The Effect of CLA-Rich Isomerized Poppy Seed Oil on the Fat Level and Fatty Acid Profile of Cow and Sheep Milk

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 912 ◽  
Author(s):  
Robert Bodkowski ◽  
Katarzyna Czyż ◽  
Anna Wyrostek ◽  
Paulina Cholewińska ◽  
Ewa Sokoła-Wysoczańska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Seed Oil ◽  
Fat Content ◽  
Atherogenic Index ◽  
Poppy Seed ◽  
Sheep Milk ◽  
Δ9 Desaturase

The aim of the study was to examine the effect of dietary supplementation of isomerized poppy seed oil (IPO) enriched with conjugated dienes of linoleic acid (CLA) on cow and sheep milk parameters (fat content, fatty acid profile, Δ9-desaturase index, and atherogenic index). The process of poppy seed oil alkaline isomerization caused the formation of CLA isomers with cis-9,trans-11, trans-10,cis-12, and cis-11,trans-13 configurations in the amounts of 31.2%, 27.6%, and 4.1% of total fatty acids (FAs), respectively. Animal experiments were conducted on 16 Polish Holstein Friesian cows (control (CTRL) and experimental (EXP), n = 8/group) and 20 East Friesian Sheep (CTRL and EXP, n = 10/group). For four weeks, animals from EXP groups received the addition of IPO in the amount of 1% of dry matter. Milk was collected three times: on days 7, 14, and 30. Diet supplementation with IPO decrease milk fat content (p < 0.01). Milk fat from EXP groups had higher levels of polyunsaturated fatty acids, including FAs with beneficial biological properties, that is, CLA and TVA (p < 0.01), and lower levels of saturated fatty acids, particularly short- (p < 0.01) and medium-chain FAs (p < 0.05). The addition of IPO led to a decrease in the atherogenic index.

scholarly journals Fatty Acid Profile and Oil Stability of Butter Made from Peanut Paste Supplemented with Sesame Seed Paste

2020 ◽  
pp. 1-9
Author(s):  
Ufot E. Inyang ◽  
Onyale V. Oduma
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Peanut Butter ◽  
Sesame Seed ◽  
Acid Value ◽  
Oil Stability ◽  
Oil Separation ◽  
Butter Oil

The present study was conducted to assess the effect of supplementation of peanut paste with 0, 10, 20, 30, 40 and 50% sesame seed paste on the fatty acid profile and oil stability of butter made from the blends. Packaged samples from each blend were stored at ambient temperature (27±2oC) for 12 weeks and analysed for oil separation, peroxide value (PV) and acid value (AV) at four weeks interval. Unblended peanut and sesame seed butters served as control samples. The result showed that apart from behenic acid that was not detected in sesame butter oil, the other eight fatty acids detected in peanut butter oil were also found in sesame butter oil but in varying quantities. Oil extracted from 100% peanut and sesame seed butters contained slightly below 20% saturated fatty acids (SFAs) and slightly above 80% unsaturated fatty acids (UFAs). Palmitic, palmitoleic, oleic, linolenic, arachidic and behenic acids decreased while stearic, linoleic, and eicosenoic acids increased with increase in sesame paste supplementation. Butters made from blended pastes had higher percentages of SFAs and polyunsaturated fatty acids (PUFAs) but lower percentage of monounsaturated fatty acid (MUFAs) than 100% peanut butter oil. Oil separation, PV and AV significantly (P = .05) increased with storage time. Quantity of oil separated at week 12 ranged from 1.05% to 3.19%. The rate of peroxide formation decreased with increase in sesame paste supplementation. Consequently, at week 12, while 10% sesame paste supplemented butter recorded 263.12% increment in PV, the value for 50% sesame paste supplemented butter was 143.01%. The treatment had no effect on acid value during storage. At week 12, the AV increment for the butters from the blended pastes ranged from 179.59% to 181.82% while the values for 100% peanut butter and 100% sesame butter were 183.72% and 119.64% respectively. The study has shown that butter of high unsaturated fatty acids with delayed onset of oxidative deterioration could be produced from peanut paste supplemented with sesame seed paste.

scholarly journals Fatty Acid Composition of Ripe Seed Oil of Nyctanthes Arbor-tristis L.

2011 ◽  
Vol 35 (1) ◽  
pp. 121-124 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Sudhangshu Kumar Roy ◽  
Mohammad Shahjahan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Acid Value ◽  
Major Constituent ◽  
Ripe Seed ◽  
Academy Of Sciences

The fatty acid composition of the ripe seed oil of Nyctanthes arbor-tristis L. (Bengali: Seuli) were determined by GLC. The major constituent of the oil was found to be stearic acid, 39.06%. The relative percentages of other major fatty acids were found to be lauric acid, (4.46); linoleic acid, (7.89); oleic acid, (7.97). The yield of the seed oil was found to be 7.29% on extraction with pet-ether (b. p. 40°C - 60°C). Acid value of seed oil was found to be 55.44 and suggests that this oil is inedible.DOI: http://dx.doi.org/10.3329/jbas.v35i1.7977Journal of Bangladesh Academy of Sciences, Vol.35, No.1, 121-124, 2011

scholarly journals Physicochemical Properties, Lipid and Fatty Acid Profile of “Batuan” [Garcinia binucao (Blco.) Choisy] Seed Oil

2015 ◽  
pp. 11-22
Author(s):  
Elizabeth Quevedo ◽  
Laura Pham ◽  
Florinia Merca ◽  
Antonio Laurena
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Profile ◽  
Room Temperature ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Industrial Applications ◽  
Minor Amount

The seed oil of “batuan” [Garcinia binucao (Blco.) Choisy] fruit, an indigenous, lesser known, and with promising economic potential, was characterized to evaluate its quality and potential for product development. Using standard AOAC methods, thin layer chromatography and gas chromatography, the physicochemical properties, lipid and fatty acid profile were determined. Oil yield from “batuan” seeds was high. The extracted oil was yellowish white, soft solid at room temperature. Iodine value, acid value, and peroxide value of the seed oil were low while saponification value was high. Lipid presents in “batuan” seed oil is mostly triglycerides while diglycerides are in low amount. Unsaponifiable matter (<1.0%) was abundant in sterol, squalene and beta-carotene, and minor amount of Vit. A palmitate, and-tocopherols. Stearic (C18:0), oleic (C18:1), and palmitic (C16:0) acids were the major fatty acids while arachidic, linoleic and linolenic acids constitute the minor components. “Batuan” seed oil contained more saturated fatty acids than the unsaturated fatty acids which could be responsible for its being a soft solid at room temperature. Results of this study show that “batuan” seed oil is of good quality and could be a potential source of valuable oil for food and other industrial applications.

scholarly journals Comparative Analysis of the Physicochemical Characteristics, Phytochemical Components and Fatty Acid Profile of Avocado Pear (Persea Americana L) Pulp and Seed Oil

2021 ◽  
Vol 3 (1) ◽  
pp. 11-17
Author(s):  
O. M. Akusu ◽  
P. C. Obinna-Echem ◽  
P. C. C= Opurum ◽  
B. S. Chibor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Soxhlet Extraction ◽  
Smoke Point ◽  
Persea Americana ◽  
Hot Water ◽  
Phytochemical Content

The physiochemical properties, phytochemical content, and fatty acid profile of Avocado pear (Persea americana) pulp and seeds oils were investigated. The pulp oil was extracted using the hot water flotation method while the seed oil was extracted by the soxhlet extraction method. Extracted oils were analyzed. The pulp oil was emerald green while the seed oil was brownish red in colour. Pulp oil has significantly higher blue (27B) on Lovibond scale. The oil yield, smoke point and flash point of the pulp oil were 28.26%, 171.00 °C and 201.67 °C respectively. Which were higher than 13.64%, 100.00 and 130.66 °C seen in the seed oil. Iodine value, FFA, peroxide value and saponification value of the pulp oil were respectively 50.70 g/100 g, 0.53%, 1.10 mEq/kg and 218.66 mgKOH/g while those of the seed oil were 40.68 g/100 g, 2.85%, 2.16 mEq/kg and 198.31 mgKOH/g respectively. Saponins, alkaloid, phenol, tannin, and oxalate content of the seed oil were significantly higher than those of the pulp oil, with respective values of 12.23, 1.06, 5.06, 3.05 and 10.07 mg/100 g. Flavonoid was however higher in the pulp oil, at 6.20 mg/100 g. avocado pulp oil contained 43.23% oleic acid, 19.78% linoleic acid. It contains only 35.31% total saturated fatty acids. The seed oil was shown to contain 55% palmitic acid, as the predominant saturated fatty acid and contained a total of 69% saturated fatty acids. It is recommended that avocado seed oil be refined before use for culinary purposes.

scholarly journals DETERMINATION OF THE FATTY ACID PROFILE IN Eugenia dysenterica DC. SEEDS

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
YANUZI MARA VARGAS CAMILO ◽  
ELI REGINA BARBOZA DE SOUZA ◽  
RONALDO VELOSO NAVES ◽  
ROSÂNGELA VERA ◽  
MUZA DO CARMO VIEIRA
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Fatty Acid Profile ◽  
Seed Oil ◽  
Full Production ◽  
Eugenia Dysenterica

ABSTRACT The present research aimed to determine the fatty acid profile in the seed oil of cagaita fruits cultivated in Goiânia, state of Goiás, in 2013 and 2014 harvests. The study was carried out with fruits produced by cagaita trees cultivated in the field of the School of Agronomy, Federal University of Goiás (EA/UFG), Goiânia, GO, where, in 1998, 440 cagaita seedlings from different municipalities in Goiás were planted. Fruits were collected from plants with 16 years of age in full production stage. Cagaita seeds show in their fatty acid profile mostly linoleic acid, oleic acid and palmitic acid. There was no variation in fatty acids content present in seeds between years 2013 and 2014, assuming that there are no external influences such as weather, foliar nutrients or soil, in the production of these oils

Fatty Acid Composition and Physicochemical Indexes of Seed Oil of Sindora glabra

2012 ◽  
Vol 524-527 ◽  
pp. 2083-2086 ◽  
Author(s):  
Yi Peng Chen ◽  
Zhen Yi Liang ◽  
Jun Feng Zhang ◽  
An Ju Zhang ◽  
Zhao Hua Lin
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Seed Oil ◽  
Acid Value ◽  
Index Of Refraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Saponification Value ◽  
Docosanoic Acid

The composition of the fatty acids of the extracted seed oil from Sindora glabra was determined by means of gas chromatography-mass spectrometry. And the physicochemical properties of the oil were also analyzed according to the national standards．The results indicated that 14 fatty acid components were identified in seed oil of Sindora glabra，and the content of unsaturated acids was 61.72％，and the main fatty acids were linoleic acid（33.17%），oleic acid（19.80%），Palmitic acid （14.57%），lignoceric acid （5.06%），stearic acid （4.63%），hexacosanoic acid (2.95%), docosanoic acid（2.70%）, pentacosanoic acid (2.17%). The physicochemical indexes were as follows relative density 0.9143，acid value 3.905 mg/g, iodine value 109.01 g/100g, saponification value 154.6 mg/g, and index of refraction 1.4753.

scholarly journals Chemical, Physical And Oxidative Characteristics Of Broilers Meat Supplemented With Passion Fruit Seed Oil

2021 ◽  
Vol 9 (12) ◽  
pp. 69-83
Author(s):  
Leonardo Henrique Zanetti ◽  
Laura Granero ◽  
Patrícia Aparecida Da Luz ◽  
Mariana Poletto ◽  
Bruno Lala ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Seed Oil ◽  
Chemical Characteristic ◽  
Passion Fruit ◽  
Water Retention Capacity ◽  
Meat Tenderness ◽  
Retention Capacity ◽  
Linear Effect

Residues that could be discarded and transformed in high biological value protein is a measure of environmental preservation combined with the sustainability of animal production. This study evaluated the effects of the addition of passion fruit seed oil (PFSO) on broiler diet under the resistance of skin, physical-chemical characteristic, fatty acid profile and lipid oxidation (under storage) of breast meat obtained from these animals. There was improvement in the condition of skin rupture and meat tenderness; apart from that, oxidative reactions decreased, as PFSO was added to the diet (P<0.05). On the other hand, no effect on colour, pH, water retention capacity and weight loss on cooking (P>0.05) was observed. There was a linear effect increasing only for the margaric (C17:0) and cis10-Heptadecanoic (C17:1; P<0,05) fatty acids. However, due to the low amount of these fatty acids in PFSO, the found content was still low in all evaluated treatments. However, the evaluated levels did not contribute to the increase of the polyunsaturated fatty acid profile (P>0.05). Thus, it can be concluded that PFSO improves the resistance of broiler skin, which becomes softer and less susceptible to oxidative effects due to the oil’s antioxidant action, suggesting that it may be an ingredient that brings substantial benefits in the poultry industry.

scholarly journals The Physicochemical characteristics and fatty acid profile of date palm Phoenix dactylifera (L) of Kech district Balochistan Pakistan.

2020 ◽  
Vol 2 (4) ◽  
pp. 74-78
Author(s):  
Sumbila Razzaq
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Date Palm ◽  
Seed Oil ◽  
Chemical Properties ◽  
Acid Value ◽  
Phoenix Dactylifera ◽  
Total Carbohydrate ◽  
Date Seed ◽  
Phoenix Dactylifera L

The present study was designed to estimate the physicochemical & fatty acid profile of date palm Phoenix dactylifera L. grown at kech District,Baluchistan.the obtained oil yield was 9.77% by the soxhlet extraction.the  fat content in date seed was 9.15%,protein 5.33%,crude fiber 6.89%,ash 1.13%,moisture 9.78% total carbohydrate content was 73.32% and refractive index was 1.449%.the chemical properties such as Acid value,Saponification value,Iodine value and peroxide value was 1.89%,187.83%,56.568% and 1.244 respectively.while the mineral analysis was done by using atomic absorption spectrophotometer and results indicate that potassium was the most abundant mineral (247.32%)followed by the magnesium (63.73%), phosphorus  (43.07%)and calcium was (38.89%).whereas the fatty acid composition of date seed oil shows that it was a oleic-lauric acid being the abundant fatty acid found in it followed by the linoleic,stearic and palmitic acid. The all results showed that date seed oil is an excellent nutritional source and it would also play a vital role in cosmetics and neutraceutical industries.  

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