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Characterization of Fatty Acid and Mineral Composition of Selected Seeds, Nuts and Oils in Tanzania
Author(s) -
Valentini Kelly,
Jumbe Theresia,
Pickens Austin,
Adjepong Mary,
Li Wei,
Kinabo Joyce,
Fenton Jenifer
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.674.21
Subject(s) - food science , linoleic acid , fatty acid , chemistry , nutrient , oleic acid , sunflower , composition (language) , biology , agronomy , biochemistry , organic chemistry , linguistics , philosophy
Fatty acids (FA) and minerals have crucial roles in growth and development. These nutrients can be found in seeds, nuts and oils. However, Tanzanian diets are mainly starchy and cereal‐based with the intake of fats below recommended levels. Tanzania is the home to several seeds, nuts and oils but the FA profiles and mineral level of these foods are poorly described. Additionally, dietary intake of fats and oils in many Tanzanian meals is typically low due to the cost associated with meat and refined oil. Therefore it is prudent to identify potential low‐cost dietary alternatives that provide similar nutritional benefits. The objective of this study was to identify fatty acid composition of several seeds, nuts, and oils available in Kilosa, Tanzania, which can be incorporated in children's diets based on their nutrient content. Four types of seeds and three oils commonly found in the area were analyzed for their fatty acid composition by gas chromatography (GC‐MS) using selected ion monitoring for enhanced sensitivity. Then, seeds were digested with nitric acid and hydrogen peroxide in a microwave and mineral levels were detected with atomic absorption spectroscopy. Concentrations of fatty acids and minerals are reported as mg/g food grade oil or amount of freeze‐dried seed material, respectively. A substantial amount of linoleic acid (essential fatty acid) was found in sunflower oil (10.52mg/g) and pumpkin seeds (12.31mg/g). Further, red palm oil (8.95mg/g) and pumpkin seeds (5.30mg/g) had substantial amounts of oleic acid. Higher values of saturated fatty acids were found in coconut (3.52mg/g), red palm oil (7.49mg/g) and a commercial vegetable oil (7.43mg/g). The most abundant mineral was potassium in oyster nut (2.13mg/g), pumpkin seeds (3.40mg/g) and coconut (3.20mg/g). Pumpkin seeds with shells had higher iron levels (0.11mg/g) compared to seeds without shells (0.08mg/g). These seeds and oils are thus good sources of the essential fatty acids as well as other fatty acid and minerals which are important for proper growth and development. Thus recommendations on how they can be incorporated both in the diets and as snacks in this population can be made based on their nutrient content. Support or Funding Information This study was funded by iAGRI/USAID.