A Comparative Assessment of the Fatty Acid and Phospholipid Composition of Irvingia Gabonensis (African Wild Mango) and Citrullus Lanatus (Water Melon) Seed Oils

The fatty acid composition of Irvingia gabonensis (African wild mango) and Citrullus lanatus (water melon) seed oils were determined using gas chromatographic technique with flame ionization detector (GC-FID). The results indicated eight fatty acids in Citrullus lanatus and eleven in Irvingia gabonensis seed oils. Comparatively, fatty acids common to both seed oils are linoleic acid (61.07%, 22.98%), oleic acid (13.48%, 21.87%), palmitic acid (15.40%, 16.69%), palmitoleic acid (0.53%, 6.32%), linolenic acid   (0.52% , 17.55%) and erucic acid (0.54%,0.88%). Lauric acid, arachidic acid, myristic acid and behenic acid though found in Irvingia gabonensis were not traceable in citrullus lanatus while arachidonic acid was present in citrullus lanatus but not in irvingia gabonensis. Margaric acid and lignoceric acid were not found in both seed oils. Irvingia gabonensis seed oil presented potential for making hard soaps. The seed oils generally presented potential for industrial use. Phospholipid levels in Citrullus Lanatus and Irvingia gabonensis seed oils on the other hand was also determined using gas chromatographic technique with pulse flame photometric detector (GC-PFPD). The result showed six phospholipids in each seed oil namely phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine, phosphatidylserine, lysophosphatidylcholine and phosphatidic acid. The total phospholipid levels in Citrullus lanatus seed oil is higher (935.65 mg/100g) than that in Irvingia gabonensis (239.89 mg/100g) seed oils. Phosphatidylcholine was the most abundant in both seed oils while phosphatidylserine was the least concentrated. Citrullus lanatus seed oils present a higher potential for health benefits based on their phospholipid levels than Irvingia gabonensis. The study indicates that Irvingia gabonensis and citrullus lanatus would be useful in soap making industries and for improved health benefits respectively. Keywords: African wild mango, Citrullus lanatus, Chromatography, fatty acids, Irvingia gabonensis, industrial potential, Phospholipids, Phosphatidic acid, seed oil

Compositional Evaluation of Raw and Processed Harms (Brachystegia Eurycoma) Seed Flour

Brachystegia eurycoma is predominantly grown in the eastern region of Nigeria. Its seed is used in food majorly as a soup condiment, flavouring agent and soup thickener. The proximate, mineral and amino acid compositions were determined on raw and processed seeds (boiled, fermented and roasted) using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. The crude protein was reduced by the processing methods with exception of roasting method. Crude fat was reduced in all the processing methods in this order: Raw > fermented > roasted > boiled samples. All the processing methods enhanced calcium content in this order: Raw < boiled < fermented < roasted samples. Boiling and fermenting reduced the content of magnesium by 72.6 and 30.2%, respectively while boiling, fermenting and roasting increased potassium content by 124.5, 12.2 and 120.4%, respectively. Generally, all the samples were found to be a good source of essential minerals and harmful heavy metals such as lead, chromium, arsenic and cadmium were not at detectable range of atomic absorption spectrophotometer. The amino acid profile revealed that amino acids in fermented sample were better concentrated than that of raw and other processed samples. The total essential amino acids (TEAA) ranged from 28.63 g/100g crude protein in roasted sample to 34.79 g/100g crude protein in fermented sample. The limiting amino acid (LAA) for all the samples was Met + Cys (TSAA)