In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.
Many studies have focused on the phytochemical, antioxidant, and mineral content of red monkey kola (Cola Millenii K. Schum), but there is little or no information on the fatty acid composition of this unique and underutilized plant, which is widely consumed in Africa. With this in mind, the fatty acid composition of the red monkey kola fruit and bark obtained in Gariki, Enugu State, was determined in order to determine the type of fatty acid present in the plant as well as its benefits for its consumers. The GCMS chromatogram data revealed the presence of five fatty acid compounds in the fruit sample, including oleic acid (8.094%), stearic acid (0.297%), petroselinic acid (1.237%), palmitic acid (2.290%), and cis-10-nonadeconic acid (0.183%). The bark sample contained cis-10-nonadecenoic acid (8.946%), palmitic acid (2.911%), petroselinic acid (1.881%), stearic acid (0.539%), and 18-nonadecenoic acid (0.366%). Oleic acid was found to be only present in the fruit sample, as the presence of this omega 9 fatty acid conferred numerous health benefits to the consumers. Other unsaturated acids such as petroselinic acid and saturated fatty acids like stearic acid are important compounds used as anti-inflammatory, anti-aging and as a supporting substitute for trans-fat in vegetable oils.
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