Quantitative analysis of fatty acids in Prosopis laevigata flour
| Autor: | Sadoth Sandoval-Torres, Lilia Leticia Méndez-Lagunas, Juan Rodríguez-Ramírez, Marlene Cruz-Gracida, G. Barriada-Bernal, Samuel Siles-Alvarado |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification 030109 nutrition & dietetics biology Linoleic acid Organic Chemistry food and beverages Fatty acid 04 agricultural and veterinary sciences Prosopis laevigata Carbohydrate biology.organism_classification 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Food science Food Science |
| Zdroj: | Grasas y Aceites. 70:321 |
| ISSN: | 1988-4214 0017-3495 |
| DOI: | 10.3989/gya.0702182 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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