Oil content and fatty acid composition of some underutilized legumes from Nigeria

Three underutilized legumes from Nigeria, Brachystegia eurycoma, Tamarindus indica and Mucuna flagellipes, have been subjected to standard analytical techniques in order to evaluate proximate composition, physicochemical properties and contents of nutritional valuable elements and fatty acids of the seeds and oils. The proximate analysis indicated that the oil content was 5.87 ± 0.30, 7.20 ± 0.45 and 3.77 ± 0.21 g/100 g for B. eurycoma, T. indica and M. flagellipes, respectively. The seeds are rich in protein and carbohydrate, the protein content ranging from 11.82 ± 0.25 g/100 g–24.94 ± 0.18 g/100 g dry matter. These compare favourably with high protein animal sources like oyster, beef, pork and marine fishes. The iodine value of two of the oils place them in the non-drying group of oils, while the composition of all the oils compare well with those of rape seed, sesame, sunflower and groundnut seed oils. This suggests their use as edible oils.Analyses of the oils for fatty acids indicate that the oils contain linoleic acid which is one of the three essential fatty acids. The dominant fatty acids however are linoleic, palmitic, oleic and stearic acids with oleic acid having the highest percentage 24.13–31.50%. Eight nutritional valuable minerals were determined in the seed flours. The seeds are rich in potassium 52.1 mg/100 g–131 mg/100 g. They also contain significant concentration of iron 4.55 mg/100 g–8.20 mg/100 g.     

Kigelia africana seed: proximate,mineral, vitamin E,fibre, amino acid and fatty acid composition

Research reports on the ethnomedical and pharmacological potential of Kigelia africana extracts. In this study, the nutritional potential of K. africana seed and seed oil was evaluated by chemical analyses. Organic matter and ash constituted 915.23 ± 7.98 g kg^?1 DM and 49.05 ± 4.55 g kg^?1 DM of the seed mass, respectively. Oil constituted 492.2 g kg^?1 DM of the seed mass with oleic acid, linoleic acid and α‐linolenic acid constituting 17.6%, 12.9% and 54.3%, respectively, of the seed oil. Vitamin E concentration was 0.94 ± 0.25 μg g^?1. Crude protein was 357.35 ± 3.39 g kg^?1 DM. Arginine (6.14 ± 0.31 g per 100 g) as the most abundant amino acid and hydroxyproline (0.11 ± 0.06 g per 100 g) the least. Phosphorus (1123.2 mg per 100 g) and calcium (56.1 mg per 100 g) were, respectively, the most and least abundant minerals. Gross energy was 29.6 ± 0.06 MJ kg^?1. Kigelia africana seeds could be exploited as nutrient‐dense dietary supplement rich in protein, oleic acid and essential fatty acids.     

微藻脂类组成及脂肪酸分布的分析技术

微藻具有光合效率高、生长周期短、有可能异养生长等特性, 并含有多种生物活性物质,尤其是 EPA、DHA 等多不饱和脂肪酸含量丰富, 可以作为功能食品的优质生物资源。多不饱和脂肪酸在微藻细胞中主要以脂质的形式存在, 脂类组成及脂肪酸分布信息可以为藻种筛选、不饱和脂肪酸的分离纯化等提供依据。本文综述了高产多不饱和脂肪酸的藻种, 脂质及脂肪酸的萃取方法与分离鉴定技术, 特别对全二维气相色谱法、高压液相色谱法在微藻中的应用进行了阐述。     

超高效液相色谱法测定油脂中脂肪酸的组成与分布

以ω-溴苯乙酮作为脂肪酸衍生剂,利用超高效液相色谱(UPLC)法测定双低菜籽油和结构脂质中脂肪酸组成与位置分布,探讨了流动相、柱温对脂肪酸衍生物分离检测效果的影响.经优化确定以(甲醇-乙腈)(90 ∶ 10)-水为流动相梯度洗脱,在检测波长246 nm,柱温35 ℃,流速0.35 mL/min的色谱条件下,18 min 内能完成对13 种脂肪酸衍生物的分离检测.UPLC法具有操作简单,分析检测时间短,溶剂消耗少,分离度好的优点.     

Predicting melting characteristics of vegetable oils from fatty acid composition

The enthalpy and melting characteristics (onset melting temperature, endset melting temperature, peak melting temperature and enthalpy of melting) of 12 vegetable oils were experimentally determined within a temperature range of −60 and 25 °C by means of a differential scanning calorimeter. Data obtained showed that vegetable oils melt over a wide temperature range (19-44 °C). The enthalpy required to increase the temperature of the vegetable oil samples from −60 to 25 °C was between 241.1 and 325.7 kJ/kg. Results from fatty acid composition indicate that the amount of the monounsaturated or polyunsaturated is highly correlated (R²>0.91) with the onset melting temperature, peak melting temperature and enthalpy of melting for the 12 vegetable oil samples. Poor correlation (R²<0.27) was obtained between the melting characteristics and the amount of saturated or unsaturated fatty acid. A linear equation was therefore used to relate each of the melting characteristics of a vegetable oil sample to the amount of monounsaturated or polyunsaturated fatty acid. The models developed are valuable for predicting material behavior and for modeling processing operations for vegetable oils.     

Analysis of lipid classes and the fatty acid composition of the salted fish roe food products,Ikura, Tarako,Tobiko and Kazunoko

This study was designed to clarify the content of lipid classes and the fatty acid composition of total lipids (TL), sterol esters (SE), triacylglycerols (TG), phospholipids (PL), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) of the Japanese fish roe products, Ikura, Tarako, Tobiko and Kazunoko. The TL, total cholesterol, TG, and PL content of Ikura were higher than those of Tarako, Tobiko and Kazunoko. Kazunoko had the lowest cholesterol content among these roe products. PC was the main component in the PL class of each fish roe product. The main fatty acids of all roe products were 16:0, 18:1n−9, 20:5n−3, and 22:6n−3. Docosahexaenoic acid (22:6n−3) was rich in the TL, SE, TG, PL, PC and PE fractions of all roe products. In particulars the 22:6n−3 percentage of PC and PE fractions in Tobiko were higher than those of Ikura, Tarako and Kazunoko. These results indicate that the lipid from fish roe products may be a useful food source for maintaining human health.     

不同产地亚麻籽含油率及亚麻籽油脂肪酸组成的研究

采用索氏提取法和GC-MS法测定并分析了6个不同产地亚麻籽含油率及亚麻籽油脂肪酸组成。结果表明:不同产地亚麻籽含油率在36.59%~44.88%之间,含油率与产地的生长季积温呈显著负相关(r=-0.839 5,P=0.036 6);亚麻籽油中相对含量最高的5种脂肪酸分别是亚麻酸(53.36%~65.84%)、亚油酸(10.14%~16.39%)、油酸(10.03%~12.37%)、硬脂酸(3.98%~9.85%)和软脂酸(2.41%~7.97%),不饱和脂肪酸含量高达77.51%~92.39%。综合含油率及不饱和脂肪酸相对含量等因素,最终确定甘肃陇南作为优质亚麻籽油生产地具有一定优势。     

The fatty acid composition of some tubers grown in Nigeria

The fat content of some common tubers grown in Nigeria was determined and the distribution of fatty acids in them was measured by gas-liquid chromatography (GLC). The fat content was low (<1·2%) in all species but the peel contained more fat than the pulp. Oleic acid (35–68%) and palmitic acid (21–39%) were the principal fatty acids, but arichidic acid was present in small amounts (<3%) in all samples. The other fatty acids were present only in minor quantities, except for the higher levels in the peel.     

Total lipids content and fatty acid composition of seed oils from six pomegranate cultivars

The fatty acid composition of the seed oils of six pomegranate (Punica granatum L) cultivars was qualitatively and quantitatively determined by gas chromatography. The seeds contained oil in the range 51-152 mg kg^?1 dry matter. Intervarietal differences in fatty acid composition were demonstrated (fatty acid esters as % (w/w) total fatty acid esters. Sour varieties had the highest while sour-sweet varieties had the lowest oil content. Eleven fatty acids were identified. In all varieties, the predominant fatty acids were linoleic (25.2-38.6%) and oleic acid (24.8-35.5%) followed by palmitic (18.2-22.6%), stearic (6.9-10.4%) and linolenic acid (0.6-9.9%). To a lesser extent arachidic (1.1-3.4%) and palmitoleic acid (0.2-2.7%) were also found in all varieties. Lauric, myristic, behenic and lignoceric acids were rarely detected. As far as we know linolenic (18:3), arachidic (20:0), behenic (22:0) or lignoceric (24:0) acids have not been previously reported in the seed oils of edible pomegranate varieties. Lignoceric acid has not previously been found in pomegranate seed oil.     

九种植物油中脂肪酸成分的比较研究

索氏提取法提取了大豆、不同产地葵花籽、白花生、黑花生、白芝麻、黑芝麻、油菜籽和棉花籽的油脂,用气相色谱-质谱法测定了这9种植物油中脂肪酸组成和相对含量。结果表明,不同种类植物油的脂肪酸组成和相对含量各不相同,同种类植物油脂肪酸组成一致,相对含量基本吻合,尽管植物油的产地和品种不同。除油菜籽油外,植物油中相对含量最高的两种脂肪酸为9,12-亚油酸和9-油酸,仅从这两种脂肪酸的相对含量之和也可区分不同种类的食用植物油。按我国推荐的食用植物油饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的推荐摄入量比,花生油最吻合。     

The nature and fatty acid composition of the oils from deep-sea fish species from New Zealand waters

The oils from the edible flesh, frame, head, skin and viscera of seven deep-sea fish namely, alfonsino (Beryx splendens), cardinal fish (Epigonus sp.) javelin fish (Lepidorphynchus denticulatus), lookdown dory (Cyttus traversi), rattail (Coelorynchus sp.), ribaldo (Mora pacifica) and sea perch (Helicolenus papillosus) were examined. The fatty acids analysed are present as glycerol-based lipids and no marine wax esters were detected. The distribution of the major fatty acid moieties, i.e. 16:0, 18:1 and 22:6 resembled the pattern common to established commercial fish oils.     

九种植物油中脂肪酸成分的比较研究

索氏提取法提取了大豆、不同产地葵花籽、白花生、黑花生、白芝麻、黑芝麻、油菜籽和棉花籽的油脂,用气相色谱-质谱法测定了这9种植物油中脂肪酸组成和相对含量。结果表明,不同种类植物油的脂肪酸组成和相对含量各不相同,同种类植物油脂肪酸组成一致,相对含量基本吻合,尽管植物油的产地和品种不同。除油菜籽油外,植物油中相对含量最高的两种脂肪酸为9,12-亚油酸和9-油酸,仅从这两种脂肪酸的相对含量之和也可区分不同种类的食用植物油。按我国推荐的食用植物油饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的推荐摄入量比,花生油最吻合。      

大麻种子含油量及油脂脂肪酸组成分析

为探明大麻种子油开发利用价值,采取索氏抽提法和气相色谱法对大麻种子含油量、脂肪酸组成及其相关性进行了研究与分析。结果表明:大麻种子含油量较高,最高达36.10%,其中超过34.20%的品种达5个;大麻种子油主要由棕榈酸、硬脂酸、油酸、亚油酸、γ-亚麻酸和α-亚麻酸等组成,其中不饱和脂肪酸含量为86.89%~98.79%,均值达89.50%;大麻种子油多不饱和脂肪酸含量丰富,均值达77.05%,其中亚油酸含量超过59%的有4个品种;亚麻酸含量均值达19.90%,其中α-亚麻酸大于20%的品种达5个。相关分析表明,大麻种子含油量与油中亚油酸、α-亚麻酸存在负相关,与油酸和γ-亚麻酸呈正相关,其中与α-亚麻酸达显著水平。综合分析可见,大麻种子油具有较高含油量和丰富不饱和脂肪酸,其亚麻酸含量明显优于大多食用植物油的,具有较好开发利用前景。云麻6号的亚油酸和α-亚麻酸及云麻4号的γ-亚麻酸含量均极为丰富,显著高于其他品种,表明这两个品种在开发相应高脂肪酸保健食品、特种植物油和品质育种研究等方面具有重要应用价值。     

Changes in lipid composition,fatty acid profile and lipid oxidative stability during Cantonese sausage processing

Lipid composition, fatty acid profile and lipid oxidative stability were evaluated during Cantonese sausage processing. Free fatty acids increased with concomitant decrease of phospholipids. Total content of free fatty acids at 72 h in muscle and adipose tissue was 7.341 mg/g and 3.067 mg/g, respectively. Total amount of saturated, monounsaturated and polyunsaturated fatty acids (SFA, MUFA, and PUFA) in neutral lipid exhibited a little change during processing, while the proportion of PUFA significantly decreased in the PL fraction. The main triacylglycerols were POO + SLO + OOO, PSO (P = palmitic acid, O = oleic acid, L = linoleic acid, S = stearic acid), and a preferential hydrolysis of palmitic, oleic and linoleic acid was observed. Phosphatidylcholines (PC) and phosphatidylethanolamines (PE) were the main components of phospholipids and PE exhibited the most significant degradation during processing. Thiobarbituric acid values (TBARS) increased while peroxide values and hexanal contents varied during processing.     

Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products

The aroma compositions of oxidised sunflower oil, linseed oil and a blend thereof (85/15) were compared with frequently used indicators for primary and secondary lipid oxidation. Primary lipid oxidation was followed by the formation of conjugated dienes, secondary lipid oxidation by proponal and hexanal formation. Highest concentrations of conjugated dienes and propanal were measured in the linseed oil, followed by the blend and sunflower oil, respectively. Highest concentrations of hexanal were determined in the blend. At similar primary oxidation levels, volatile compounds of the oils were isolated in a model mouth system and subsequently analysed by gas chromatography/sniffing port analysis. Propanal, pentanal, 1-penten-3-one, hexanal, 1-pentanol, octanal, 1-octen-3-one, 1-octen-3-ol and (E,Z)-2,4-heptadienal possessed detectable odours. Comparing the three oils, most aroma compounds and greatest intensities were determined in the blend. Conjugated diene concentrations did not predict the formation of aroma compounds adequately. Although propanal and hexanal concentrations were reasonable indicators for aroma development in linseed and sunflower oil, respectively, neither of the indicators predicted aroma development in all three oils sufficiently.     

蛋黄油脂质组分的提取分离与脂肪酸组成分析

为将蛋黄油分为不同性质的脂质组分,并建立一种从蛋黄粉中提取分离蛋黄油的方法,利用溶剂萃取法从蛋黄粉中提取蛋黄油,以出油率、碘值和皂化值为指标筛选蛋黄油提取萃取剂、去磷脂蛋黄油提取萃取剂以及去磷脂蛋黄油分离萃取剂;对除磷脂外的3种蛋黄油组分进行脂肪酸组成分析。结果表明：以无水乙醇作为一次提取萃取剂从蛋黄粉中得到醇提蛋黄油与醇提蛋黄粉,用石油醚对醇提蛋黄粉进行二次提取得到石油醚蛋黄油,采用丙酮以料液比1∶12分离醇提蛋黄油中磷脂并得到去磷脂醇提蛋黄油,以乙腈-乙醇(体积比1∶1)分离去磷脂醇提蛋黄油得到上层蛋黄油与下层蛋黄油;蛋黄粉中的脂质被分为4个组分,其中上层蛋黄油占18.43%,下层蛋黄油占40.62%,石油醚蛋黄油占9.78%,磷脂占31.16%;3种液态蛋黄油中,上层蛋黄油不饱和度最高,多不饱和脂肪酸占比最大(20.52%),还含有较多ω-3多不饱和脂肪酸等具有保健功效的脂肪酸。该方法可分离出蛋黄油中高多不饱和脂肪酸和较高保健功效脂肪酸占比的液态脂质。     

Proximate,mineral and fatty acid composition of semimembranosus and cardiac muscles from grass- and grain-fed and zeranol-implanted cattle

Chemical composition (proximate, minerals, and fatty acids) of semimembranosus (SM) and cardiac muscle from cattle fed grass (G) and grain on grass without (GG) or with (GGP) zeranol implant were determined. The protein content of SM muscle from GG and GGP cattle was higher (p≤0.05) while the moisture content was lower (p≤0.05) than that from G cattle. The lipid content of cardiac muscle from GG cattle was higher (p≤0.05) compared to that of G cattle. Grain supplementation (GG and GGP) increased the potassium level in SM muscle while a decrease was observed in cardiac muscle. Grain supplementation also increased linoleic acid but decreased polyunsaturated (PUFA) fatty acids in both muscles. There was 3 times more PUFA, particularly linolenic and arachidonic acids, in cardiac muscle than in SM muscle irrespective of the feed type. The concentrations of PUFA in SM and cardiac muscle were higher for G cattle than for GG and GGP cattle, which could make muscles from G cattle more prone to oxidation.     

Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork

To investigate the effect of antioxidants on lipid oxidation and fatty acid composition in pressurized pork, minced pork with or without 1% Na(2)EDTA was pressurized at 500MPa before 7days storage at 4°C. TBARS value, lipid content and fatty acid composition in untreated and high-pressure (HP) treated samples were analyzed. HP treatment induced marked increases in TBARS values and lipolysis of partial phospholipids causing an increase of free fatty acid content. Preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly. Addition of 1% Na(2)EDTA to minced pork before HP significantly decreased the TBARS values in pressurized samples, but did not inhibit the lipolysis of phospholipids, causing the fatty acid composition of phospholipids and free fatty acids to change similarly to those samples without Na(2)EDTA.