African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12269

Full Length Research Paper

Lipid profile and levels of omega-3 polyunsaturated fatty acids present in jackfruit (Artocarpus heterophyllus) Lam. (Moraceae) seeds and variation in different treatments

Redemtor Awuor Ojwang
  • Redemtor Awuor Ojwang
  • Department of Biochemistry and Biotechnology, Kenyatta University, P. O. Box 43844, 00100, Nairobi, Kenya.
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Steven, M. Runo
  • Steven, M. Runo
  • Department of Biochemistry and Biotechnology, Kenyatta University, P. O. Box 43844, 00100, Nairobi, Kenya.
  • Google Scholar
Mwanza Ben
  • Mwanza Ben
  • Department of Biochemistry, University of Nairobi, P. O. Box 30197, 00100 Nairobi, Kenya.
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Dorington, O. Ogoyi*
  • Dorington, O. Ogoyi*
  • Department of Biochemistry and Biotechnology, Technical University of Kenya, P. O. Box 52482, 00200, Nairobi, Kenya.
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  •  Received: 28 November 2014
  •  Accepted: 07 April 2015
  •  Published: 22 April 2015

Abstract

The intake of polyunsaturated fatty acids especially omega-3 is projected to be way below the recommended intake in Kenya. Thus, there is need to find other sources of polyunsaturated fatty acids (PUFAs). This study screened for the lipid profile and levels of omega-3 PUFAs in jackfruit and explored the variation in lipid profile of jackfruit seeds in different areas and treatments. The extracted lipids were characterized and analysis done using gas chromatography. The lipid content was found to be 0.45 ± 0.24%, iodine number was 60.76 ± 3.25, saponification number was 353.65 ± 14.21, and levels of omega-3 and of omega-6 PUFAs were also found to be 9.94 ± 0.99% and 31.19 ± 0.82%, respectively. Boiling and drying of seeds were found to greatly decrease the levels of polyunsaturated fatty acids such omega-3 and omega-6 and thus, not suitable methods for processing or preservation of jackfruit seeds.

 

Key words: Jackfruit, omega-3 polyunsaturated fatty acids, lipid profile.