Comparative Fatty Acids Composition of Cashew, Fenugreek and Moringa Seed Oils

Abstract

Oil extraction from Cashew nut was carried out by Soxhlet method using n-hexane as the solvent. The oil was transesterified to produce Fatty Acid Methyl-Esters (FAMEs) and glycerol. Fenugreek and Moringa seed oils were purchased from the market. GC- Analysis gave the following fatty acids composition: Oleic (74.99%), Linoleic (1.27%), Stearic (2.09%), Myristic (0.86%), Lauric (1.97%), Linolenic (1.75%), Palmitic (12.51%) and Palmitoleic (2.70%) for Moringa oil; Oleic (67.62%), Linoleic (16.99%), Stearic (8.42%) and Palmitic (6.93%) for Cashew oil while Fenugreek oil constituted of Oleic (20%), Linoleic (42.5%), Stearic (6.5%), Linolenic (18%), Palmitic (10.5%) and Arachidonic (0.5%). The study revealed that the three vegetable seeds are good sources of edible oils. Cashew oil is considered to be the most suitable for food formulation as well as pharmaceutical, paint, soap and perfume industries because of high level of unsaturated in the fatty acid contents.