1. Quantitative variation of fatty acid composition in seed oil from baobab (Adansonia digitata L.) wild populations in sub-Sahara Africa
- Author
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Abwao S. Indieka, Simon A. Mng’omba, S. M. Karori, Ramni Jamnadass, C. Ky-Dembele, U.K. Muthai, and Alice Muchugi
- Subjects
0106 biological sciences ,chemistry.chemical_classification ,biology ,Linoleic acid ,food and beverages ,Fatty acid ,Plant Science ,Quantitative variation ,biology.organism_classification ,01 natural sciences ,0104 chemical sciences ,Palmitic acid ,010404 medicinal & biomolecular chemistry ,chemistry.chemical_compound ,chemistry ,lipids (amino acids, peptides, and proteins) ,Gas chromatography ,Food science ,Adansonia digitata ,Malvaceae ,010606 plant biology & botany ,Polyunsaturated fatty acid - Abstract
Baobab (Adansonia digitata L., Malvaceae) seed oil contains Fatty Acids (FAs) with commercial and cosmeceutical value. The influence of provenance and geographical region on FAs profile and content of seed oil from baobab wild populations in sub-Saharan Africa (SSA) was assessed in this study. The FA profiles were determined as fatty acid methyl esters (FAME) by Gas Chromatography (GC). Generally, the seed oil contained 17–22% saturated fatty acids (SFA), 32–38% monounsaturated fatty acids (MUFA) and 22–26% polyunsaturated fatty acids (PUFA). Palmitic acid (C16:0) was the most abundant SFA, while oleic (C18:1) and linoleic acid (C18:2, LA) were the dominant MUFA and PUFA, respectively. There existed significant (p
- Published
- 2019
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