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Fatty Acid Composition of Irvingia gabonensis and Treculia africana Seed Lipids and Phospholipids
Author(s) -
Ifeduba Ebenezer A.,
Awachie Mabel N.,
Sabir Jamal S. M.,
Akoh Casimir C.
Publication year - 2013
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-012-2199-3
Subject(s) - myristic acid , linoleic acid , food science , phospholipid , chemistry , composition (language) , fatty acid , oleic acid , lauric acid , ingredient , biology , biochemistry , palmitic acid , linguistics , philosophy , membrane
Abstract Lipid compositions of two non‐conventional oilseeds ( Irvingia gabonensis and Treculia africana ) were studied. Total lipids were extracted by the Folch method and phospholipids were isolated by solid phase extraction. Fatty acid compositions of total lipids and phospholipids were determined by gas chromatography. Phospholipid classes and tocopherols were quantified by HPLC. The major fatty acids in I. gabonensis seed total lipids were myristic (41.4–48.9 %) and lauric (39.8–46.8 %) while those in T. africana seed were linoleic (29.1–31.4 %) and oleic (22.9–25.9 %). The principal fatty acid at the sn ‐2 position of I. gabonensis seed triacylglycerols was myristic (49.5 %) while that of T. africana was linoleic (50.6 %). Phospholipid content of crude T. africana seed oil was 3.3 % and that of I. gabonensis was 0.1–0.3 %. The composition and distribution of saturated fatty acids in I. gabonensis seed lipids suggest that it may contribute to cardiovascular disease risk factors among the Igbo people in Nigeria that use the seed as food ingredient.