Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Evaluation of Nutritional Constituent and Fatty Acid Profiles of Different Tropical Fruit Residues

Author(s): Priti Gupta, Anubhuti Sharma and A. K. Verma

Volume 8 , Issue 2 , 2012

Page: [80 - 85] Pages: 6

DOI: 10.2174/157340112800840862

Price: $65

Abstract

The nutritional constituent and fatty acid profiles of six different tropical fruit residues were determined in this experiment. Proximate analysis including protein, moisture, carbohydrate, crude & dietary fiber, and ash was carried out by using standard methods. Mineral analysis was determined by inductively coupled plasma optical emission spectroscopy (ICP-OES) and the fatty acids were identified by GC/MSD. It was found that all residues contained considerable amount of protein ranging between 1.05 % (C. carandas) and 11.25 % (B. vulgaris). Carbohydrate content was found to be the highest in L. sinensis seed (67.3 %). Results of the mineral analysis showed that all residues were rich in Ca, K, Mg, Na and P content. The dietary fiber was found to be different for each residue, which ranged from 1.6 % (L. sinensis) to 39.10 % (A. comosus). GC/MSD analysis showed that the values of saturated fatty acids were less than the values of monounsaturated and polyunsaturated fatty acids. Among the identified fatty acids, linoleic acid (C18:2) was predominated followed by oleic acid (C18:1) and palmitic acid (C16:0). The study demonstrates that all these residues possessed a significant amount of protein, carbohydrate, minerals, dietary fiber and fatty acids and have a potential to be used as functional agents in food formulation.

Keywords: Dietary fiber, fatty acids, GC/MSD, ICP-OES, mineral content, residue, fruits, vegetables, functional agent, nutritional constituent


Rights & Permissions Print Export Cite as
© 2022 Bentham Science Publishers | Privacy Policy