Content of Higher Fatty Acids in Green Vegetables

Abstract

Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100–150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological state to one that is prothrombotic and pro-aggregatory, whereas omega-3 fatty acids have anti-inflammatory, antithrombotic, anti-arrhythmic, hypolipidemic and vasodilatory properties. Literature data regarding the contents of higher fatty acids (e.g. omega-6 fatty acids) in vegetables are scarce, although vegetables are known to contain a high proportion of n-3 fatty acids. Here, the fatty acid content and composition was determined for 26 green vegetables that are commonly available in Slovenia, by gas-liquid chromatography and <I>in situ</I> transesterification. The fatty acid analysis revealed C16:0, C16:1, C18:0, C18:1, C18:2n-6 and C18:3n-3. The total fatty acid content in the vegetables ranged from 500 mg/100 g fresh weight (f.w.) in red cabbage, to 4.000 mg/100 g f.w. in tarragon. The proportion of saturated fatty acids (as g/100 g total fatty acids) ranged from 12% to 35%. All of the vegetables contained a high proportion of poly-unsaturated fatty acids (PUFAs), ranging from 45% to 81% of total fatty acids. The omega-3 PUFA proportion ranged from 5% in carrot to 60% in tarragon. The content of mono-unsaturated fatty acids ranged from 1% to 25%. French beans, tarragon and radish sprouts contained the highest concentrations of C16:1, at 5 mg/100 g f.w. Consumption of 100 g of tarragon meets 13.2% of daily requirements for α-linolenic acid; similarly, for radish sprouts 9.4%, for mangold 6.9%, for ruccola 5.4%, for green salad 5.0%, and for kale 4.7%. Green vegetables are an important source of 18:3n-3 PUFAs, especially for vegetarian populations.

Characterization of oils fromDuranta repensleaf and seed

“…Rennie and Tanner (1991) reported the presence of palmitoleic acid in soybean leaf oil, while Artichoke (2.3%) and Kale (3.2%) leaves were reported to contain higher amounts of palmitoleic acid (Vidrih et al, 2009) than the contents of D. repens presented in this study. Oyster mushroom oil and Radish leaf oil according to the reports of Vidrih et al (2009) recorded a comparable oleic acid composition to that of D. repens leaf oil presented in this study while the linoleic acid composition (46.92%); being the highest amount of constituent fatty acid in the D. repens leaf oil evaluated in this study, was comparable to oils from Alfalfa sprouts (44.1%), Parsley leaf (44.8%) and red bell pepper (41.4%) but higher than oils from eggplant, cucumber, red cabbage and lettuce (Vidrih et al, 2009). It is well documented that both monounsaturated fatty acids and polyunsaturated fatty acids induce elevated levels of HDL and reduce LDL levels (FAO/WHO, 2010).…”

Seasonal variation in fatty acid composition in various parts of broccoli cultivars

“…There are several reports having fatty acid composition in seeds as well as vegetative parts of several Brassica crops (Velasco et al, 1998;West et al, 2002;Matthaus et al, 2003;Barthet, 2008;Vidrih et al, 2009), however information regarding fatty acid composition in broccoli is limited. Although, fatty acid composition in floret part of broccoli has been studied (West et al, 2002;Vidrih et al, 2009), only one cultivar was selected and the name was not clearly identified.…”

“…Although, fatty acid composition in floret part of broccoli has been studied (West et al, 2002;Vidrih et al, 2009), only one cultivar was selected and the name was not clearly identified. Furthermore, regarding the fatty acid composition in leaves and stem parts, there are no official data available.…”

GC‐FID/MS Analysis of Fatty Acids in Indian Cultivars of Moringa oleifera: Potential Sources of PUFA

“…This shows that the leaves are the superior source of ALA and PUFA compared to seeds, flowers and tender pods [8,20], and can be used as a significant source of ALA. With regard to health benefits, M. oleifera leaves contain a low amount of SFA and a high mono-and polyunsaturated fatty acid content, which can enhance the health benefits of Moringa-based products. Green leafy vegetables have been established as a potential source of ALA-Vidrih et al [21] recorded C50 % of ALA in fatty acids extracted from tarragon (Artemisia dracunculus), green lettuce, zucchini (Cucurbita pepo), and broccoli.…”