Analysis of the Fatty Acid Compositions of Oil from Common Seed Spices

Abstract

Over the years, spices have been broadly utilized in food applications as food flavors as well as in the treatment of sicknesses. This study was aimed to evaluate the fatty acid compositions in the oils of some of these seed spices. The oil was extracted using soxhlet extraction process and their fatty acid composition was analyzed using standard method. Results showed that all the seed oils are rich in unsaturated fatty acid, including Oleic acid, Linoleic acid, Ecosadienoic acid, Dihomo-ɣ-linoleic acid, Arachidonic acid, Eicosapentaenoic acid, Docosahexaenoic acid and Tetracosapentaenoic acid in varying quatities with significant quantities of Oleic acid, Linoleic acid in all the seed oils. Result further indicated the presence of saturated fatty acid such as Lauric acid, Myristic acid, Palmitic acid, Margaric acid and Stearic acid in minute quantities. Although the seed oil under investigation contained both saturated and unsaturated fatty acid, ingestion of these oils in right proportion is necessary for the maintenance of healthy life.