Fatty acid profile of gamma‐irradiated and cooked African oil bean seed (<i>Pentaclethra macrophylla</i> Benth)

Olotu, Ifeoluwa; Enujiugha, Victor N.; Obadina, Adewale O.; Owolabi, K. E.

doi:10.1002/fsn3.176

Cited by 15 publications

(12 citation statements)

References 29 publications

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“…The present finding agrees with those obtained by Afify et al [7] on peanut seed treated with dose up to 7.5 kGy. Similar results were reported by Olotu et al [2] for fatty acid profile of African oil bean seeds treated with 10 kGy of gammairradiation. Golge and Ova [34] reported that the effect of irradiation at dose up to 5 kGy on palmatic, stearic, oleic and linleic acids was statistically insignificant (p>0.05) for pine nut.…”

Section: Effects Of Gamma-irradiation On Fatty Acid Of Peanut Seed Oilsupporting

confidence: 90%

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Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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Published by United Scientific Group AbstractFatty acids composition are an important attribute in oil. The present study aimed to evaluate three selected sources of oil namely, sesame (Sesamum indicum L.) peanut (Arachis hypogaea L.) and sunflower (Helianthus annuus L.). Oil were extracted from seeds produced in Syria and irradiated with 3, 6 and 9 kGy of gamma-irradiation to assess the variability in fatty acid composition and to determine the relationship between irradiation and certain fatty acids. Results demonstrated that sesame, sunflower and peanut oils are of unsaturated type and contain mainly the oleic C18:1 and linoleic C18:2 fatty acids. Irradiation of seeds with medium doses (3 to 9 kGy) did not significantly affect the fatty acids contents. However, the un-saturated, saturated fatty acids, and the ratio of saturated to un-saturated fatty acids (TU/TS) were altered upon irradiation. These changes were significant for sesame and sunflower oils, but not for peanut oil. KeywordsFatty acids, Gamma irradiation, Peanut oil, Sesame oil, Sunflower oil IntroductionOils from vegetables are complex mixtures that contain several compounds and are made up of free fatty acids (FFA), triacylglycerols, glycolipids, diacylglycerols, phospholipids, and other minor components [1]. Vegetable oil usage is largely centered on the type of fatty acids present in the oil and these fatty acids fall into various lipid categories [1,2].Fat is an important dietary component, which affects both growth and health. Even though polyunsaturated fatty acids (PUFAs) have been investigated to have health benefits [3]. Compositions of vegetable oils are valuable information in understanding their functional, quality and nutritional properties. Increasing the content of saturated fatty acids can enhance stability with the concomitant increase of the proportion of solid fat and the melting temperature [4]. Oilseeds vary widely in their fatty acids composition, but tend to be rich in monounsaturated fatty acids (MUFAs) (e.g. peanuts) or PUFA (e.g. sunflower seeds) [5]. Also, the composition of oleic, linoleic and linolenic acids in oil has an effect on the oxidative stability [6].Gamma-irradiation has wide range of applications in food technology [7][8][9]. Irradiation causes molecular changes, among which the formation of free radicals is one of the most important for a high fat content foods that in turn can change the fatty acid composition and consequently the fat functional benefits [9][10][11][12][13]. The increase in free fatty acid was observed in beans and edible oils irradiated in the range of 1.0-20 kGy [14]. Polyunsaturated fatty acids are susceptible

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Section: Effects Of Gamma-irradiation On Fatty Acid Of Peanut Seed Oilsupporting

confidence: 90%

“…Vegetable oil usage is largely centered on the type of fatty acids present in the oil and these fatty acids fall into various lipid categories [1,2].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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“…Results of fatty acids analysis showed that irradiation processing at all doses used caused significant effects on fatty acids profile of tomato pomace, these effects appears in increase and decrease of fatty acids with no fixed pattern, but the overall effect in most processed samples was the increase in essential fatty acids. The fluctuating values of fatty acids in samples processed by γirradiation may be because irradiation affects the yield of extracted oil, these results agree with Silva et al, [57] , Afify et al [58] , El-Niely [59] and Olotu, et al [60] , who used γ-radiation, where irradiation caused the formation of free radicals which react with poly unsaturated fatty acids producing trans fatty acids, unstable hydroperoxides and a range of further degradation products.…”

Section: Discussionsupporting

confidence: 86%

Evaluation of certain bioactive ingredients of γ-irradiated tomato pomace and its effects on biochemical attributes of Wister male rats

2016

Egyptian Journal of Pure and Applied Science

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Food irradiation is a method of preservation; it is used to extend the shelf life of food products fresh and/or dried, destroy the contaminating harmful pathogens and modify the activity of bioactive compounds present in food materials. The present study was conducted to test the possible biochemical impacts of γirradiation on tomato pomace, in addition to elucidate the physiological and biochemical effects of feeding Wister rats diets supplemented with irradiated tomato pomace at dose levels of 10, 20 and 30 kGy. The chemical composition of processed tomato pomace at the above mentioned doses have no significant differences compared to the non-irradiated one. The results indicated that irradiation treatment up to 30 kGy caused a significant reduction in scavenging ability of free radicals, reduction in tannins content, and increase in polyphenols as a function of radiation dose. Both amino acids pattern and fatty acids profile were significantly affected by irradiation processing without a specific trend. Feeding Wister rats with high fat diets supplemented with non-irradiated or irradiated up to 30 kGy-tomato pomace for 8 weeks, showed better results when compared with those rats fed on reference diet. Body weight gain and internal organ weight alongside some biochemical parameters such as serum total cholesterol, triglycerides, lipoproteins, liver enzymes and plasma glucose revealed better results upon the same mentioned comparisons.

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“…Generally, linoleic acid as the methyl and ethyl ester (an omega-6 fatty acid) was the prominent fatty acid with highest concentration in the fermented seeds (60.4 %). This result agrees with literature reports that linoleic acid is the prominent unsaturated fatty acid present in the seed oil [28,29]. Increase in the composition of unsaturated fatty acids in the fermented seed extract is likely due to increased hydrolysis of the glycerides (lipid hydrolysis) by the microorganisms which is one of the biochemical changes that fermented seeds of P. macrophylla has been reported to undergo [28].…”

Section: Chemical Composition Of Extracts Using Gc-mssupporting

confidence: 92%

Lipid Composition and Antimicrobial Activity of Raw, Boiled and Fermented Seed Extracts of Pentaclethra macrophylla (BENTH)

Anowu¹,

Aliyu²,

Ibrahim³

et al. 2020

JCSN

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Lipids possess versatile biological properties in human health and nutrition. The compositions of lipids were investigated on the raw, boiled and fermented seeds of Pentaclethra macrophylla n-hexane extracts. The seed extracts were esterified, and chemical composition of the fatty acids was evaluated using gas chromatography-mass spectrometry (GC-MS). Subsequent chromatographic purification and isolation on the lipids was carried out using column chromatography and thin layer chromatographic techniques. The antimicrobial activity of extracts was evaluated using disc diffusion and broth dilution techniques on selected bacterial and fungal species, Methicillin resistant Staphylococcus aureus (MRSA), Staphylococcus aureus, Shigella dysenterea, Salmonella typhi, Proteus mirabilis, Corynebacterium ulcerans, Escherichia coli, Candida krusei, Candida albicans and Candida tropicalis. GC-MS analysis revealed that fatty acids such as linoleic acid, butyl 9,12- octadecadienoate acid, oleic acid, hexadecanoic acid, methyl 20-methyl heneicosanoate, tetracosanoate acid, ethyl tetracosanoate and methyl stearate were common in the raw, boiled and fermented seed extracts. However, linoleic acid content was higher (60%) in fermented seeds, indicating an increased production due to fermentation effect. The extracts have demonstrated growth inhibition on bacterial and fungal species with broad-spectrum activity for the fermented seeds (17-19 mm; MIC 5 mg/mL) and the raw and boiled seeds (16-18 mm; MIC 5 mg/mL). Monoglycerides were isolated and structures elucidated using H-NMR and C-DEPT as 2,3-dihydroxypropyl tetracosanoate (1), 2,3-dihydroxypropyl pentacosanoate (2) and 2,3- dihydroxypropyl hentriacontylate (3). Compounds (2) and (3) are reported for the first time from the seeds. This report indicated the potential benefit of P. macrophylla seeds fermentation to human nutrition and health.

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Fatty acid profile of gamma‐irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth)

Cited by 15 publications

References 29 publications

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Evaluation of certain bioactive ingredients of γ-irradiated tomato pomace and its effects on biochemical attributes of Wister male rats

Lipid Composition and Antimicrobial Activity of Raw, Boiled and Fermented Seed Extracts of Pentaclethra macrophylla (BENTH)

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