Science Journal of Biotechnology
February 2014, Volume 2014, ISSN:2276-6375
© Author(s) 2014. This work is distributed under the Creative Commons Attribution 3.0 License.
Research Article
Fatty Acids Residues Composition in the De-Oiled Tea Seed Oil Cakes
Njuguna, D.G1, *Wanyoko, J.K2, Kinyanjui, T3 and Wachira, F.N2
1Mount Kenya University, Pharmaceutical Chemistry Department, P.O Box 342-0100 Thika, Kenya.
2Tea Research Foundation of Kenya, P.O Box 820-20200 Kericho, Kenya.
3Egerton University, Chemistry Department, P.O Box 536 Njoro, Kenya.
Accepted 10th December, 2013; Available Online 11 February, 2014.
doi: 10.7237/sjbt/263
Abstract:
Studies were conducted on the fatty acids residues levels in the de-oiled tea seed oil cakes of six selected tea cultivars of Kenya. Fatty acids methyl esters were analysed by the use of gas liquid chromatography. De-oiled tea seed oil cake contained decanoic acid in the range 19-0.12mg/g, myristic acid in the range 18-0.05mg/g, palmitic acid in the range 10- 0.21mg/g, stearic acid in the range 1-0.18mg/g, oleic acid in the range 2-0.24mg/g, linoleic acid in the range 0.59-0.006mg/g and α-linolenic acid in the range of 0.14-0.05mg/g. Deoiled tea was found to contain all these fatty acids and hence can be used as potential source to supplement some of the essential fatty acids in animal foods.
Keywords: De-oiled tea seed cake, Fatty acids, Supplement