Articles
Characterization of fatty acids in Mimusops zeyheri fruit seed oil
Article number
1460_40
Pages
337 – 344
Language
English
Abstract
Underutilized southern African indigenous fruit tree species such as M. zeyheri hold a significant potential for enhancing nutritional and economic value through exploitation of their pulp and seeds.
Previous studies reported the fatty acids in M. zeyheri fruit seed meal, however, there is no report on the profile characterization of these fatty acids in the seed oil.
In this study, oil was extracted from fruit seeds harvested at full maturity stage (peel yellow colour) using Soxhlet apparatus and quantified for its fatty acid profiles using the gas chromatography-mass spectrometry.
A descriptive statistical analysis was performed to summarize the fatty acid composition.
A total of 30 fatty acids were identified and categorized into saturated (SFA), monosaturated (MUFA) and polysaturated fatty acids (PUFA). The oil profile revealed MUFA as dominant (34.01%) followed by SFA (33.97%) and PUFA (31.96%). Oleic (30%) and linoleic acid (29%) were the most abundant PUFAs and MUFAs, respectively, while palmitic acid (18%) and stearic acids (17%) were the predominant SFAs also present in high amounts.
This compositional profile indicates a mature oil with a balanced and stable profile characterized by high levels of functionally important fatty acids such as oleic, linoleic, palmitic and stearic acid.
These findings therefore confirm that oil has a well-balanced fatty acid composition which does not change as the fruit matures and demonstrates the oil’s reliability as a lipid source with good oxidative stability and shelf-life characteristics.
Previous studies reported the fatty acids in M. zeyheri fruit seed meal, however, there is no report on the profile characterization of these fatty acids in the seed oil.
In this study, oil was extracted from fruit seeds harvested at full maturity stage (peel yellow colour) using Soxhlet apparatus and quantified for its fatty acid profiles using the gas chromatography-mass spectrometry.
A descriptive statistical analysis was performed to summarize the fatty acid composition.
A total of 30 fatty acids were identified and categorized into saturated (SFA), monosaturated (MUFA) and polysaturated fatty acids (PUFA). The oil profile revealed MUFA as dominant (34.01%) followed by SFA (33.97%) and PUFA (31.96%). Oleic (30%) and linoleic acid (29%) were the most abundant PUFAs and MUFAs, respectively, while palmitic acid (18%) and stearic acids (17%) were the predominant SFAs also present in high amounts.
This compositional profile indicates a mature oil with a balanced and stable profile characterized by high levels of functionally important fatty acids such as oleic, linoleic, palmitic and stearic acid.
These findings therefore confirm that oil has a well-balanced fatty acid composition which does not change as the fruit matures and demonstrates the oil’s reliability as a lipid source with good oxidative stability and shelf-life characteristics.
Authors
L.S. Bopape, Z. Mbita, T.P. Mafeo, T.K. Satekge
Keywords
Transvaal red milkwood, fatty acid profile, edible oil, indigenous fruits, compositional stability
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