Seed Oil Composition of Red Raspberry ( Rubus Ideaus ) Fruit in Sulaimani City

Abdul, Dalia A.; Majeed, Srwa N.; Aziz, Nazk M.

doi:10.5742/mejim.2011.53141

Cited by 1 publication

(1 citation statement)

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“…Moreover, in kukui oil, the ratio of linolenic acid to linoleic acid was almost 1:2, but in another study by Ako et al from Hawaii, high linolenic acid was found while linoleic acid and (Z)-oleic acid were comparable to the present study [57]. In another study, red raspberry seed oil contained an approximately 1:2 ratio of (Z)-oleic acid and linoleic acid in contrast to our result; Abdul et al from Iraq reported high linoleic and linolenic acid and low (Z)-oleic acid compared with our result [58]. These changes in FA percentage may be due to differences in cultivars (genetic differences), geographical variation, harvesting period, and method of extraction.…”

Section: Gc-ms Analysiscontrasting

confidence: 76%

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

Ojha,

Poudel,

Rokaya

et al. 2024

Compounds

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The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake.

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Section: Gc-ms Analysiscontrasting

confidence: 76%