Grasas y Aceites, Vol 70, No 3 (2019)

Quantitative analysis of fatty acids in Prosopis laevigata flour

M. Cruz-Gracida
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico

S. Siles-Alvarado
Instituto Politécnico Nacional, ESIQIE, Unidad Profesional “Adolfo López Mateos”, Mexico

L. L. Méndez-Lagunas
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico

S. Sandoval-Torres
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico

J. Rodríguez-Ramírez
Instituto Politécnico Nacional, CIIDIR Oaxaca, Mexico

G. Barriada-Bernal
Instituto Politécnico Nacional, CIIDIR Oaxaca - Consejo Nacional de Ciencia y Tecnología, Mexico


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.


Fatty acid; Linoleic acid; Mesquite; Prosopis

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