Compositional and structural studies of the major and minor components in three Cameroonian seed oils by GC-MS, ESI-FTICR-MS and HPLC

Samuel Owusu Yeboah, Yulita Chebotip Mitei, Jane Catherine Ngila, Ludger Wessjohann, Juergen Schmidt

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


The lipid components of three Cameroonian seed oils, ke tchock (Aframomum arundinaceum), njangsa (Ricinodendron heudelotii) and calabash nutmeg (Monodora myristica), have been investigated. Gas chromatography (GC)-mass spectrometry (MS) fatty acid (FA) analysis showed M. myristica seed oil to be dominated by linoleic (49.29%) and oleic (37.17%) acids; R. heudelotii was mainly linoleic (58.73%), followed by stearic (15.00%) and oleic (14.21%) acids; A. arundinaceum was predominantly oleic (65.76%) and palmitic (20.36%) acids. Electrospray ionization (ESI)-Fourier transform ion cyclotron resonance (FTICR)-MS analysis showed seven major triacylglycerol (TAG) classes for M. myristica, with C54:5, C54:4 and C54:6 dominating. R. heudelotii had eight major TAG classes with C54:8, C54:7 and C54:6 being most abundant. A. arundinaceum also had eight major TAG classes with C52:2, C54:3 and C50:2 dominating. 13C nuclear magnetic resonance (NMR) analysis of the TAGs showed that both sn-1,3 and sn-2 positions were predominantly occupied by linoleoyl and oleoyl chains. High-performance liquid chromatography (HPLC) fluorescence detector (FLD) analysis showed that M. myristica contained only α- and β-tocopherols (195.40 and 73.95 μg/g, respectively), R. heudelotii contained mainly γ-tocopherol (289.40 μg/g), and A. arundinaceum had mainly γ- and β-tocopherols (236.78 and 124.93 μg/g, respectively). GC-MS analysis of the unsaponifiable matter showed that β-sitosterol was the most abundant phytosterol in all three seed oils. The absolute amounts of 4-desmethylsterols were 196.15, 608.71 and 362.15 μg/g for M. myristica, R. heudelotii and A. arundinaceum seed oils, respectively. These compositional and structural studies provide justification for the use of all three seed oils in food products.

Original languageEnglish
Pages (from-to)1539-1549
Number of pages11
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number10
Publication statusPublished - Oct 2011
Externally publishedYes


  • Aframomum arundinaceum
  • Fatty acids
  • GC-MS
  • Monodora myristica
  • Phytosterols
  • Ricinodendron heudelotii
  • Tocopherols
  • Tocotrienols
  • Triacylglycerols

ASJC Scopus subject areas

  • General Chemical Engineering
  • Organic Chemistry


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