Fatty Acid, Phospholipid and Sterol Compositions of Breadfruit (Artocarpus altilis) and Wonderful Kola (Buchholzia aoriacea) Seeds

Abstract

A comprehensive study on fatty acid, phospholipid and phytosterol compositions of breadfruit (Artocarpus altilis) and wonderful kola (Buchholzia coriacea) seeds flour were determined using standard analytical techniques. The most concentrated fatty acid (%) was oleic acid in Artocarpus altilis seed (56.775) while linoleic acid (42.644) was the most concentrated acid in Buchholzia coriacea seeds. The increasing order of the concentrated fatty acids in Artocarpus altilis seeds were: stearic acid (4.723) < palmitic acid (11.412) < linoleic acid (25.710) < oleic acid (56.775) < while that of Buchholzia coriacea seeds were: linolenic acid (2.197) < stearic acid (6.734) < palmitic acid (11.241) < oleic acid (35.719) < linoleic acid (42.644), respectively. Arachidinic, linolenic, erucic, palmitoleic, behemic, lignoceric, arachidonic, margaric, myristic, lauric, capric, caprilic and caproic acids were present in small quantities with none of them recording up to 1.0% in both the two plant seeds. The results also showed high concentration of monounsaturated fatty acids (MUFA) (57.071%) in Artocarpus altilis and 36.739% in Buchholzia coriacea, and values of polyunsaturated fatty acids (PUFA) were 0.125 and 2.212% for the two plant seeds, respectively. The respective phospholipids composition of phosphatidylserine (204.75 mg/100g) and phosphatidylinositol (29.35 mg/100g) showed a highest concentration in Artocarpus altilis and Buchholzia coriacea while diphosphatidylglycerol was the least phospholipid with concentrations of 0.11 and 0.01 mg/100 g for both samples. The concentrations of phytosterols were of low values except in sitosterol with values of 90.81 and 31.24 mg/100 g in Artocarpus altilis and Buchholzia coriacea respectively. This study provides an informative oil profile that will serve as a basis for further chemical investigations and nutritional evaluation of the Artocarpus altilis and Buchholzia coriacea seed oils.

Lipid Profiles and Health Promoting Uses of Carrot (Daucus carota L.) and Cucumber (Cucumis sativus L.)

“…The method described by some researchers [13] is employed. Extraction flask of 250 mL capacity was dried in the oven at 105 0 C, transferred to the desiccator to cool to the laboratory temperature and the weight of the flask was measured.…”

“…However, the quantitative evaluation was carried out on the base of GC peak areas of the different methyl esters. The heptadecanoic ester was used to calculate the response factor for FAs which was found to be 0.96 [13].…”

“…The modified method of [13] was employed in the analysis of the extracted oil for phospholipids content determination. The extracted fat (0.01 g) was added to the test tubes.…”

“…The solvent and the aqueous layers were allowed to be separated. The hexane layer was recovered and allowed to be concentrated to 1.0 mL for GC analysis using the pulse flame photometric detector [13].…”

“…Three extractions, each with 2 mL of hexane were carried out for 1 h, 30 min and 39 min respectively to achieve complete extraction of the sterols. The hexane was concentrated to 2 mL in Agilent vial for gas chromatography analysis [13].…”