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GC‐FID/MS Analysis of Fatty Acids in Indian Cultivars of Moringa oleifera : Potential Sources of PUFA
Author(s) -
Saini R. K.,
Shetty N. P.,
Giridhar P.
Publication year - 2014
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/s11746-014-2439-9
Subject(s) - moringa , polyunsaturated fatty acid , linoleic acid , fatty acid , palmitic acid , food science , chemistry , cultivar , linolenic acid , horticulture , botany , biology , biochemistry
Abstract In the present investigation, the fatty acid profile was analysed in vegetative and reproductive parts of eight commercially cultivated Indian cultivars of Moringa oleifera and verified by gas chromatography mass spectra. In leaves, α‐linolenic acid (C 18:3 , cis ‐9,12,15) was found in the highest quantity (49–59 %) followed by palmitic acid (C 16:0 ) (16–18 %), and linoleic acid (C 18:2 , cis ‐9,12) (6–13 %). The total content of saturated fatty acids and unsaturated fatty acids showed a ratio of 0.33 (cv. DHANRAJ) to 0.39 (cv. PKM‐2) in leaves, 0.53 in flowers and 0.56 in tender pods. Similarly, polyunsaturated fatty acids and total monounsaturated fatty acids were found in a ratio of 5.68 (cv. DHANRAJ) to 9.71 (cv. CO‐1) in leaves, 1.11 in flowers and 2.79 in tender pods. The total lipid content was recorded in the range of 1.92 % (flowers) to 4.82 % (leaves, cv. CO‐1). When considering health benefits, M. oleifera leaves contain low amounts of saturated fatty acids, a high mono‐ and polyunsaturated fatty acid content, which can enhance the health benefits of Moringa ‐based products.