Quantitative analysis of fatty acids in Prosopis laevigata flour

M. Cruz-Gracida; S. Siles-Alvarado; L. L. Méndez-Lagunas; S. Sandoval-Torres; J. Rodríguez-Ramírez; G. Barriada-Bernal

doi:10.3989/gya.0702182

Quantitative analysis of fatty acids in Prosopis laevigata flour

M. Cruz-Gracida, S. Siles-Alvarado, L. L. Méndez-Lagunas, S. Sandoval-Torres, J. Rodríguez-Ramírez, G. Barriada-Bernal

Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR),Unidad Oaxaca

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

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.

Original language	English
Journal	Grasas y Aceites
Volume	70
Issue number	3
DOIs	https://doi.org/10.3989/gya.0702182
State	Published - Jul 2019

Keywords

Fatty acid
Linoleic acid
Mesquite
Prosopis

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10.3989/gya.0702182

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title = "Quantitative analysis of fatty acids in Prosopis laevigata flour",

abstract = "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.",

keywords = "Fatty acid, Linoleic acid, Mesquite, Prosopis",

author = "M. Cruz-Gracida and S. Siles-Alvarado and M{\'e}ndez-Lagunas, {L. L.} and S. Sandoval-Torres and J. Rodr{\'i}guez-Ram{\'i}rez and G. Barriada-Bernal",

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T1 - Quantitative analysis of fatty acids in Prosopis laevigata flour

AU - Cruz-Gracida, M.

AU - Siles-Alvarado, S.

AU - Méndez-Lagunas, L. L.

AU - Sandoval-Torres, S.

AU - Rodríguez-Ramírez, J.

AU - Barriada-Bernal, G.

PY - 2019/7

Y1 - 2019/7

N2 - 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.

AB - 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.

KW - Fatty acid

KW - Linoleic acid

KW - Mesquite

KW - Prosopis

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U2 - 10.3989/gya.0702182

DO - 10.3989/gya.0702182

M3 - Artículo

SN - 0017-3495

VL - 70

JO - Grasas y Aceites

JF - Grasas y Aceites

IS - 3

ER -

Quantitative analysis of fatty acids in Prosopis laevigata flour

Abstract

Keywords

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