Abstract
In order to reduce the use of industrial trans fat in food processing for human consumption, as recommended by the World Health Organization (WHO), and to dramatically reduce cardiovascular disease as a result of its effects. The fatty acid profile of Ficus sur oil seeds was examined in order to consider an alternative to trans fat in meals. The composition of fatty acid methyl ester (FAME) extracts of Ficus Sur, a member of the Moraceae family, was determined using GC-MS. The results showed the percentage composition of the various constituents of the seed oils as follows: carbonic acid (4.594%), octadecanoic acid (1.341%), olean-12-en-3-ol, acetate (3β) (40.780%), 1-hexadecanol, 2-methyl-(3.342%), lupeol (15.904%), 1-eicosanol or arachidic alcohol (2.39%), eicosyl octyl ether (1.328%), octadecane, 1-chloro-(7.368%) and nonacos-1-ene (1.378%). Stearic acid was observed to be the only fatty acid present in the oil seeds. The presence of stearic acid in the seed oil is promising and inductive of being an alternative replacement in the gradual phasing out of trans fat in human diet.
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