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Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The effects of plant oils on health are being intensively studied. Many fatty acids have attracted significant scientific attention since the studies pointed them as potential nutrients. An attempt was made to analyze the variation in three major Indian Garcinia fruits for their oils, lipid sub-classes, fatty acids and total amino acids. Solvent extraction and chromatographic techniques were used for the isolation, purification, separation and detection of these compounds. Three major Garcinia fruits G. gummi-gutta, G. indica and G. xanthochymus varied in their chemical composition. Oil content was significantly higher (p < 0.05) in G. xanthochymus seeds (16.9 %) when compared to 11.21 % in G. gummi-gutta seeds. Fatty acids observed were mainly capric, undecanoic, lauric, palmitic, stearic, oleic and linolelaidic acid. Monounsaturated fatty acids (MUFA) were predominant in both pericarp and seeds with oleic acid being the major fraction (29.24-58.6 %). The lipid classification of Garcinia oils showed the varying percentage of neutral lipids, glycolipids and phospholipids. Oleic acid (32.91–71.54 %) was found to be the major fatty acid in neutral-, glyco- and phospho-lipids. Alanine, leucine, proline and phenylalanine were the predominant amino acids found in Garcinia fruits. The study has broadened our understanding related to the different biochemical composition of Garcinia fruits, thereby providing the groundwork that may lead to the production, utilization and application of products from Garcinia in a more efficient way.

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Acknowledgments

The authors thank Director, CSIR-Central Food Technological Research Institute (CFTRI) for providing access to the resources necessary for the completion of this study. The first author acknowledges the fellowship provided by the Department of Science and Technology (DST), Government of India under the INSPIRE fellowship program.

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Authors and Affiliations

  1. Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India

    Mahesh Mansing Patil & K. A. Anu-Appaiah

  2. Academy of Scientific and Innovative Research (AcSIR), CSIR-CFTRI, Mysuru, 570 020, India

    Mahesh Mansing Patil & K. A. Anu-Appaiah

  3. Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570 020, India

    Ali M. Muhammed

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  1. Mahesh Mansing Patil
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  2. Ali M. Muhammed
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Correspondence to K. A. Anu-Appaiah.

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Patil, M.M., Muhammed, A.M. & Anu-Appaiah, K.A. Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact. J Am Oil Chem Soc 93, 823–836 (2016). https://doi.org/10.1007/s11746-016-2825-6

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  • DOI: https://doi.org/10.1007/s11746-016-2825-6

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