Fatty Acids and Tocopherols Contents of Cameroon Oil Palm from Three Varieties of Elaeis guinensis jack
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1, January 2016, Pages: 68-71
Received: Jan. 25, 2016; Accepted: Feb. 8, 2016; Published: Feb. 25, 2016
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Ndomou Mathieu, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Kotué Taptue Charles, Department of Biochemistry, Faculty of Science, University of Yaounde I, Yaounde, Cameroon
Ngando Ebongue Georges Frank, Specialised Center for Research on Palm Oil, Institute of Agricultural Research for Development (IRAD) of Dibamba, Dibamba, Cameroon
Ngogang Yonkeu Jeanne, Department of Physiological and Biochemical Sciences, Faculty of Medicine and Biomedical Sciences, University of Yaounde I, Yaoundé, Cameroon
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This study aimed at evaluating fatty acids and tocopherol contents of oil palm extracted from fruits of three varieties of Elaeis guinensis jacq namely Tenera, Dura and Pisifera. Oil was extracted from mesocarp of cooked palm nuts using continuous device of soxhlet. Fatty acids contents were determined by gas chromatography of methyl esters and tocopherols were measured through High Pressure Liquid Chromatography (HPLC). Results showed that unsaturated fatty acids contents was more than 52% in crude oils from the first cycle palm oil and decrease significantly (P˂ 0, 05) in Dura second cycle oil. Changes occurred in fatty acids profile of Tenera and Dura. Ratio of polyunsaturated fatty acids over saturated fatty acids was higher in Pisifera (0.40). Total tocopherol contents of palm oil were more than 738 mg/Kg but decreased when passing from first to second cycle of the different varieties. Gamma-tocopherol was the most abundant isomer.
Palm Oil, Selection, Fatty Acids, Tocopherol
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Ndomou Mathieu, Kotué Taptue Charles, Ngando Ebongue Georges Frank, Ngogang Yonkeu Jeanne, Fatty Acids and Tocopherols Contents of Cameroon Oil Palm from Three Varieties of Elaeis guinensis jack, International Journal of Nutrition and Food Sciences. Vol. 5, No. 1, 2016, pp. 68-71. doi: 10.11648/j.ijnfs.20160501.20
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