OMEGA-3 and OMEGA-6 Fatty Acid Profile of Raw Boiled and Roasted African Walnut

Abstract

ABSTRACT
The aim of the present study was to determine the Omega-3 and Omega-6 fatty acid profile of African walnut. Three samples of African walnut (raw, boiled and roasted) were packaged for fatty acid determination using gas chromatography. Caproic acid, caprylic acid and capric acid were not detected in all the three samples. Roasted African walnut had the highest percentage of stearic acid (8.882407%) while raw African walnut had the lowest percentage of stearic acid content (2.055735%). Raw African walnut had the highest percentage of oleic cis-6 acid content (2.086801%) while roasted African walnut had the lowest percentage (3.521137%). Oleic cis-9 acid was higher in boiled African walnut (32.706820%) while that of raw walnut was not detected. Raw African walnut had the highest percentage of linoleic acid content (56.856577%) while the roasted walnut had the lowest percentage of linoleic acid content (3.592546%) with significant different (P<0-5) respectively. Linolenic acid was significantly higher in raw African walnut (12.265640%) than the other samples. Raw African walnut had the highest percentage of palmitic acid content (6.170985%) while boiled walnut had the lowest percentage of palmitic acid (3.210939%). Boiled African walnut had the highest percentage of arachidonic acid content (0.029703%) with significant different (P<0.05). However it was concluded in the study that boiled and roasted African walnut are rich source of oleic acid and raw African walnut was rich in linoleic acid and linoleic acid and also further research revealed that boiling and roasting activate with monounsaturated and polyunsaturated fatty acid which are with significant protective benefits in terms of both fatal and non-fatal coronary heart disease.

Keywords: African walnut, Fatty acid, OMEGA-3, OMEGA-6, palmitic acid

Cite this Article: Mustapha R.A, Oladapo A.A., Mayaki T.B., Lepe A.E, Akinlotan J.V. OMEGA-3 and OMEGA-6 Fatty Acid Profile of Raw Boiled and Roasted African Walnut. International Journal of Biochemistry and Biomolecules. 2019; 5(2): 28–36p.