Grasas y Aceites, Vol 70, No 3 (2019)

Quantitative analysis of fatty acids in Prosopis laevigata flour


https://doi.org/10.3989/gya.0702182

M. Cruz-Gracida
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico
orcid http://orcid.org/0000-0002-9426-3359

S. Siles-Alvarado
Instituto Politécnico Nacional, ESIQIE, Unidad Profesional “Adolfo López Mateos”, Mexico
orcid http://orcid.org/0000-0002-7786-0426

L. L. Méndez-Lagunas
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico
orcid http://orcid.org/0000-0002-3301-6354

S. Sandoval-Torres
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico
orcid http://orcid.org/0000-0001-8518-1362

J. Rodríguez-Ramírez
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico
orcid http://orcid.org/0000-0002-0866-9230

G. Barriada-Bernal
Instituto Politécnico Nacional, CIIDIR Oaxaca - Consejo Nacional de Ciencia y Tecnología, Mexico
orcid http://orcid.org/0000-0002-2685-0551

Abstract


Ripe mesquite pods are widely consumed by humans and animals in arid and semi-arid areas for their protein, carbohydrate, crude fiber and fat contents. The goal of this work is to identify and to quantify the fatty acid profile of flour from mesquite pods. Structural assignments were confirmed by the analysis of fragmentation patterns of mass spectra obtained by GC-MS. The results showed that 75% of the fatty acids were unsaturated, of which linoleic acid was predominant, while palmitic and stearic acids, and saturated fatty acids were found in minor proportions.

Keywords


Fatty acid; Linoleic acid; Mesquite; Prosopis

Full Text:


HTML PDF XML

References


AACC International. Approved Methods of Analysis, 11th Ed. Method 58-19-01. Total, saturated, unsaturated, and monounsaturated fats in cereal products by acid hydrolysis and capillary gas chromatography), special properties of fats, oils, and shortenings. AACC International, St. Paul, MN, U.S.A.

AOAC. 1990. Offcial Methods of Analysis of the Association of Offcial Analytical Chemists. Arlington, VA: Association of Offcial Analytical Chemists, U.S.A.

Alves MA, Fernandes DC, Borges FJ, Sousa OAG, Naves VMM. 2016. Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health. Rev. Nutr. 29, 859-866. https://doi.org/10.1590/1678-98652016000600010

Anttila LS, Johansson GM, Johansson SG. 1993. Browse preference of Orma livestock and chemical composition of Prosopis juliflora and nine indigenous woody species in Bura, Eastern Kenya. East African Agric. For. J. 58, 83-90.

Bailey AE. 1979. Aceites y Grasas Industriales, Reverte. S.C.A. Argentina.

Belén-Camacho DR, Álvarez F, Alemán R. 2001. Physical- Chemical Characteristics of coroba palm (Jessenia polycarpa Karst) fruit pulp flour. Rev. Fac. Agron. 18, 290-297.

Cardozo ML, Ordoñez RM, Zampini IC, Cuello AS, Dibenedetto G, Isla MI. 2010. Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non conventional foods: Prosopis flour. Food Res. Int. 43, 1505-1510. https://doi.org/10.1016/j.foodres.2010.04.004

Corona CF, Gomez LF, Ramos REG. 2000. Proximal chemical analyses of mezquite sheath (Prosopis torreyana) in pruned and not pruned trees in different stages of fructification Rev. Chapingo Serie Zonas Áridas 1, 21-28.

Douglas RBC, López I, Barranco J, García D, Moreno AMJ, Linares O. 2004. Caracterización fisicoquímica del aceite de la semilla de Píritu (Bactris piritu (H. Karst) H. Wendl). Grasas Aceites 55 (2), 138-142.

Fournier V, Destaillats F, Juanéda P, Dionisi F, Lambelet P, Sébédio JL, Berdeaux O. 2006. Thermal degradation of long-chain polyunsaturated fatty acids during deodorization of fish oil. Eur. J. Lip. Sci. Tech. 108, 33-42. https://doi.org/10.1002/ejlt.200500290

Galera F, Trevisson M, Bruno SA. 1992. Prosopis in Argentina: initial results on cultivation in greenhouses and orchards, and pod quality for food or feed of five native prosopis species of Córdoba Province. In Prosopis Especies Aspects of their Value, Research and Development. University of Durham, UK.

Gallegos-Infante JA, Rocha-Guzman NE, Gonzalez- Laredo RF, Garcia-Casas MA. 2013. Efecto del procesamiento térmico sobre la capacidad antioxidante de pinole a base de vainas de mezquite (Prosopis laevigata), CyTA - J. Food 11, 162-170. https://doi.org/10.1080/19476337.2012.712057

Hashim TM, Teoh CH, Kamaruzaman A, Mohd AA. 1993. Zero burning - an environmentally friendly replanting technique. In Proceedings of the PORIM International Palm Oil Congress. Palm Oil Research Institute of Malaysia, Kuala Lumpur, 185-194.

Martinez CE, Vinay JC, Brieva R, Hill CG, Garcia HS. 2003. Lipase-catalyzed acidolysis of corm oil with conjugated linoleic acid in hexane. J. Food Lipids. 10, 11-24. https://doi.org/10.1111/j.1745-4522.2003.tb00002.x

Marangoni A, Alli I. 1988. Composition and properties of seeds and pods of the tree legume Prosopis juliflora (DC). J. Sci. Food Agric. 44, 99-110. https://doi.org/10.1002/jsfa.2740440202

Matsumoto Y, Sugioka Y, Tada M, Okano T, Inui K, Habu D, Koike T. 2017. Monounsaturated fatty acids might be key factors in the Mediterranean diet that suppress rheumatoid arthritis disease activity: The TOMORROW study. Clinical Nutr. 17, 1-6.

Muñoz M. 2014. Tablas de Uso Práctico de los Alimentos de Mayor Consumo. México: MacGraw-Hill.

Oduol PA, Felker P, McKinley CR, Meier CE. 1986. Variation among selected Prosopis families for pod sugar and pod protein contents. For. Eco. Man. 16, 423-431. https://doi.org/10.1016/0378-1127(86)90038-1

Rustan AC, Drevon CA. 2005. Fatty Acids: Structures and properties, Encyclopedia of Life Sciences, John Wiley & Sons. https://doi.org/10.1038/npg.els.0003894

Simopoulos AP. 2002. The importance of the ratio of omega-6/ omega-3 essential fatty acids. Biom. Pharmacoth. 56, 365-379. https://doi.org/10.1016/S0753-3322(02)00253-6




Copyright (c) 2019 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es