High Tocopherol Content Research Articles

Chemical composition and oral toxicity assessment of Anisophyllea boehmii kernel oil: Potential source of new edible oil with high tocopherol content.

Anisophyllea boehmii is an indigenous and wild species in Burundi. Its fruits are edible and commercialized in local markets. This study investigates chemical quality, composition and toxicity test of A. boehmii kernel oil from two sites in eastern Burundi. Results of the present study reveal A. boehmii kernels to be an oil-rich source, yielding up to 29% of oil. Fatty acid composition analysis classifies these oils as palmitic. In fact, the main fatty acids are palmitic acid (36.47-39.55%) and oleic acid (18.83-22.21%). The analysis of minor compounds shows high tocopherols (485-657 mg kg-1), phenols (82-135 mg kg-1) and β-carotene (144-234 mg kg-1) content. The physicochemical parameters analyzed make A. boehmii kernel a source of good quality oil. Furthermore, acute oral toxicity test reveals no toxicity of A. boehmii kernel oil. Results of the present study are decisive in adoption of A. boehmii kernel oil as an alternative source of edible oil.

Antarctic krill lipid extracted by subcritical n-butane and comparison with supercritical CO2 and conventional solvent extraction

Antarctic krill lipid has unique biological efficacy, however, the efficient and eco-friendly extraction of its lipid remains a challenge. In this study, Antarctic krill lipid extraction conditions using subcritical n-butane were investigated and optimized by response surface methodology. The optimal extraction conditions using subcritical n-butane were, 120 min dynamic extractions at 40 °C and 1.0 MPa. Lipids extracted by the subcritical n-butane were further compared with those extracted by supercritical CO2 and traditional solvents. Results indicated that the lipid extraction by using subcritical n-butane had a higher lipid recovery rate (81.2 ± 1.5%), higher astaxanthin content (248.4 ± 5.2 mg/kg) and the highest tocopherol content (67.7 ± 3.2 mg/kg). Furthermore, the lipids’ volatile components and flavor components were further investigated. Results revealed that the lipid extracted by subcritical n-butane had lower 1-Penten-3-ol and aldehydes content, indicating less lipid oxidation and higher sulfur-containing compounds which might contribute to the overall aroma of Antarctic krill lipid. Additionally, Antarctic krill lipid extracted by subcritical n-butane had a higher lipid recovery rate and better nutritional quality. Thus, subcritical n-butane could be the best solvent for efficiently extract Antarctic krill lipid.

Analysis of Chemical Compositions of 15 Different Cold-Pressed Oils Produced in Turkey: A Case Study of Tocopherol Analysis

Many people tend to prefer natural foods and supplements nowadays. Considering this tendency, this study assessed the most significant in quality and purity parameters tocopherol and fatty acid compositions of cold-pressed oils, namely black cumin, sesame, sunflower, poppy, pomegranate, nettle, pumpkin, grape, safflower, flax, canola seed, wheat germ, peanut, hazelnut, and walnut. This study deals with the sample preparation and validation of tocopherols using an HPLC-FLD method for simultaneous determination of α-β-γ-, and δ-tocopherols, and analysis of fatty acid methyl esters (FAME) with using GC-FID. The validated HPLC method was applied for the tocopherols’ analysis and measurement uncertainty was calculated for tocopherols and some fatty acids. The obtained data were evaluated by using principal component analysis to show the relationship between quality parameters and seed oils. Wheat germ, hazelnut, safflower, and sunflower oils have the highest tocopherol contents respectively with a predominance of α-tocopherol. Seed oils’ fatty acid compositions were classified according to proportions of oleic, linoleic, and other fatty acids. This study shows that the evaluated seeds are valuable sources of natural antioxidants and some specific and polyunsaturated fatty acids. The applied method can also be helpful for the industry to obtain quality analysis approach.

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical solutions of the diffusion equation. Also, was determined the effective heat transfer coefficient by solving the macroscopic energy balance to contribute with the design and optimization of a thermal treatment for this product. Four air temperatures were studied in this work, 90–150 °C. The heat transfer coefficients were estimated using experimental drying rates (7.87–16.55 W/m2 °C). The effective diffusion coefficient for water was determined to vary from 3.22 × 10 −11 to 2.38 × 10 −10 m2/s. The analytical solution for short times was not suitable for this high temperature process. Values of diffusion coefficient and activation energy (39.27 kJ/mol) were within the ranges expected for food drying at elevates temperatures.

Ethanol extraction renders a phenolic compounds‐enriched and highly stable jussara fruit (Euterpe edulis M.) oil

The aims of the present study were to investigate the effect of extraction solvent, using either ethanol or petroleum ether, on the chemical profile and chemical stability of jussara oil. Jussara fruit oil presented high contents of antioxidant compounds, including anthocyanins. Extraction solvent significantly affected the chemical composition of the jussara oils, except for fatty acids and carotenoids, from which oleic acid and β‐carotene, respectively, were predominant in both. Ethanol‐extracted jussara oil showed higher contents of tocopherols (α, β, and γ), chlorophylls, and phenolic compounds, especially anthocyanins. Moreover, ethanol‐extracted jussara oil presented higher oxidative stability and total antioxidant capacity than petroleum ether‐extracted jussara oil. Because of its composition, jussara oil might present potential health benefits. Additionally, the use of the low‐toxicity solvent ethanol to extract oil seems to be an important technique to afford jussara oil with improved nutritional properties and oxidative stability.Practical applications: Value‐added oil was obtained from the jussara fruit (Euterpe edulis), containing, in addition to triacylglycerols, phenolic acids, anthocyanins, tocopherols, β‐carotene, and chlorophyll. Ethanol‐extracted jussara oil was highly stable, due to the high contents of antioxidants. Ethanol extraction proved to be a highly effective mean to obtain value‐added jussara fruit oil.Ethanol and petroleum ether are used to extract jussara oil. Ethanol‐extracted jussara oil is highly stable, as a consequence of the high contents of tocopherols and phenolic compounds, including anthocyanins.

Chemical composition and antioxidant activity of Cichorium spinosum L. leaves in relation to developmental stage

In the present study, chemical composition and bioactivity of Cichorium spinosum leaves were examined at different growth stages for optimum harvest stage and end-use assessment. Total fresh weight and number of leaves were higher at 4th growth stage; however, at this stage the end-use is not indicated for raw consumption but mostly for pickled or dried products. Regarding chemical composition, the highest content of tocopherols and minerals was observed in the 1st growth stage, whereas sugars content was the highest in 3rd and 4th growth stage. Polyunsaturated fatty acids content was the highest during the first two growth stages, whereas antioxidant activity, phenolic acids and total phenolic compounds content in the 3rd stage. In conclusion, the results of this study indicate that chemical composition of C. spinosum is highly depended on development stage, and harvest stage should be considered for alternative uses of end-products with high bioactivity.

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil.

The effect of frying oil on the lipid oxidation, antioxidants, and in vitro antioxidant activity of gim bugak was studied. Bugak was prepared by pan-frying at 180°C in unroasted sesame, soybean, extra virgin olive, or palm oil. The degree of lipid oxidation based on conjugated dienoic acid and p-anisidine values was higher in the bugak fried in soybean or sesame oil with high contents of polyunsaturated fatty acids and tocopherols. However, the oil oxidation was lower in olive and palm oils, which showed higher degradation of tocopherols and polyphenols than in sesame or soybean oil during frying. Although the bugak fried in palm oil contained less antioxidants than that fried in soybean or sesame oil, the in vitro antioxidant activity was not different (p>0.05). Results suggest that palm oil can replace unroasted sesame oil for the preparation of gim bugak with improved lipid oxidative stability and health functionality.

Mixed oil formulations enriched in essential fatty acids and reduced ratio of n‐6/n‐3

In this work, a mixed oil formulation was developed to obtain a product rich in essential fatty acids and with reduced ratio of linoleic and linolenic fatty acids. The formulations were optimized using techniques of multivariate mixture designs. Three formulations of different compositions were chosen and they were assessed regarding oxidative stability, sensory acceptance, fatty acid composition, phytosterols, and tocopherols. The formulation with improved sensory acceptance was composed of 85% of extra‐virgin olive oil, 3% of linseed oil, and 12% of safflower oil. The new formulation showed the lowest ratio of linoleic and linolenic acids when compared to the extra‐virgin olive oil, higher oxidative stability, and higher levels of phytosterols and tocopherols.Practical applications: The mixed oil formulation developed here possess practical application as a product nutritionally enriched for use as ingredient in several food products. It can also be largely used in industrial scale to enrich food products with high contents of essential fatty acids, phytosterols and tocopherols, helping to obtain final products with a more adequate n‐6/n‐3 fatty acids ratio and promoting health benefits through its consumption.In this study, a mixed oil formulation which contains high levels of essential fatty acids and reduced ratio of n‐6/n‐3 to be used as ingredient in foods is developed. The main parameters related to oxidative stability, chemical composition, and sensory acceptance of the final product are evaluated.

Physical characterization and fluidization design parameters of wheat germ

Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. The aims of the study were to physically and sorptionally characterize wheat germ particles, select the more convenient model to describe the relationship between moisture content and water activity of wheat germ and to determine their design parameters of thermal fluidization process with air. The principal axes of the particle were measured by image analysis, and their dimensions and geometric parameters were calculated. Four isotherm models were fitted to experimental data. GAB model was the more accurate to explain the experimental data. The fixed bed density and the void fraction were measured. The fluid-dynamic studies permitted to determine laminar (277.46 ± 17.48) and turbulent (7.79 ± 0.69) coefficients of the Ergun equation and the minimum fluidization velocity (0.35 ± 0.02 m/s).

Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds

In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both pre-treatments applied differentiated the oils in terms of the content of bioactive compounds. In general, oils pressed from hulled and thermally pre-treated seeds contained higher content of tocopherols, PC-8 and phytosterols, while oils pressed from non-hulled and pre-processed seeds had significantly higher concentration of polyphenols. Both microwaving and roasting contributed to an increase of antioxidant capacity of studied oils. The increase of radical scavenging activity of oils was seen mainly in hydrophilic fraction of oil, which was highly positively correlated with the amount of canolol formed during seeds heating.

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.

Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of high nutritional quality. However, it is important to stress that the oil’s commercial category (olive oil, virgin olive oil, extra-virgin olive oil), the variety of the source plant, and the extraction-conservation systems all decisively influence the concentration of these antioxidants and the oil’s shelf-life. The present work studied the fatty acid (FA) and phenolic composition and the oxidative stability (OS) of eight olive varieties grown in Extremadura (Arbequina, Cornicabra, Manzanilla Cacereña, Manzanilla de Sevilla, Morisca, Pico Limón, Picual, and Verdial de Badajoz), with the olives being harvested at different locations and dates. The Cornicabra, Picual, and Manzanilla Cacereña VOOs were found to have high oleic acid contents (>77.0%), while the VOOs of Morisca and Verdial de Badajoz had high linoleic acid contents (>14.5%). Regarding the phenol content, high values were found in the Cornicabra (633 mg·kg−1) and Morisca (550 mg·kg−1) VOOs, and low values in Arbequina (200 mg·kg−1). The OS was found to depend upon both the variety and the date of harvesting. It was higher in the Cornicabra and Picual oils (>55 h), and lower in those of Verdial de Badajoz (26.3 h), Arbequina (29.8 h), and Morisca (31.5 h). In relating phenols and FAs with the OS, it was observed that, while the latter, particularly the linoleic content (R = −0.710, p < 0.001, n = 135), constitute the most influential factors, the phenolic compounds, especially o-diphenols, are equally influential when the oils’ linoleic content is ≥12.5% (R = 0.674, p < 0.001, n = 47). The results show that VOOs’ resistance to oxidation depends not only on the FA or phenolic profile, but also on the interaction of these compounds within the same matrix.

Nutritional quality of eggs from hens fed distillers dried grains with solubles

A feeding trial was conducted with laying hens where either 10% or 20% regular-fat distiller's dried grains with solubles (R-DDGS) or low-fat DDGS (L-DDGS) were incorporated into the feed. Production parameters and the effect of DDGS on egg nutritional quality, focusing on yolk lipids, were evaluated. Neither R-DDGS nor L-DDGS at up to 20% of laying hen feeds had a statistically significant impact on hen weight gain, egg production, feed intake, feed efficiency, egg mass, or egg weight. Specific gravity was slightly lower for eggs from hens fed 10% R-DDGS or 20% L-DDGS. Eggs from layers fed DDGS had enhanced levels of tocopherols, tocotrienols, and xanthophylls in the yolk, as well as also increased yolk yellow and red color. Eggs from L-DDGS diet had higher tocopherol content, but eggs from R-DDGS diets had higher xanthophylls. Fatty acid composition in eggs was slightly altered by DDGS, but the ratio of saturated to unsaturated fatty acids was very similar. Feeding DDGS to layer hens had no effect on lecithin or cholesterol content of the eggs. Thus, inclusion of DDGS in the diet of laying hens resulted in increases of several beneficial lipophilic nutrients in egg yolks with no apparent detrimental effects.

Comparative Analysis of the Physico-Chemical, Thermal, and Oxidative Properties of Winged Bean and Soybean Oils

To explore possible food applications, the oxidative stability, antioxidants contents (tocopherols and tocotrienols), thermal properties, and solid fat content of winged bean oil were investigated along with soybean oil for comparison. Results showed that winged bean oil was significantly (p < 0.05) resistant to oxidation (27 h) compared to soybean oil (9 h) heated at 110oC for 32 h, due presumably to the presence of alpha tocotrienol and the high behemic acid content. The high content of tocopherols, 230 mg/100 g in soybean oil did not contribute much to its oxidation stability. At around 25oC, winged bean oil contained about 15% solid fat content with <1% in soybean oil. Soybean oil, however, had better levels of the omega-3 and omega-6 fatty acids with a ratio of 7.6:1, falling within the range of 5:1 and 10:1 recommended by the Food and Agriculture Organization/World Health Organization, when compared to winged bean oil having a ratio of 34.4:1. The positional fatty acids esterified as stearoyl, palmitoyl, behemoyl or lignoceroyl triacylglycerides species, PSP, PPP, PLB, POB and SSlg+PBP overwhelmed the unsaturated FAs of winged bean oil for free radical reaction and also conferred it high thermal conductivity. The high oxidative stability, solid fat content, and thermal conductivity of winged bean oil coupled with its crystalization characteristics confirmed it to be good material for frying and for making zero-trans-fat margarines and spreads.

Oil from pumpkin (Cucurbita pepo L.) seeds: evaluation of its functional properties on wound healing in rats.

BackgroundIncreasing natural drug demand for pharmaceutical uses has encouraged scientifics all over the world to explore medicinal plants recognized as efficient remedies. In this context, extracted oil from pumpkin seeds (Cucurbita pepo L.) is an interesting target, as it is composed with prominent pharmacological properties to possible wound healing treatments.MethodsThe composition and content of certain bioactive constituents of the cold pressed oil obtained from pumpkin seeds (Cucurbita pepo L.) were analyzed and studied for their wound healing properties. Uniform wounds were induced on the dorsum of 18 rats, randomly divided into three groups. The wounds were photographed, and topically treated with saline solution (control group), 0.13 mg/mm2 of a reference drug (“Cicaflora cream®”), and 0.52 μl/mm2 of pumpkin’s oil each 2 days until the first group is completely healing and so far biopsies were histologically assessed.ResultsThe composition and content of tocopherols, fatty acids, and phytosterols were determined. The results showed an excellent quality of pumpkin oil with high content of polyunsaturated fatty acids (Linoleic acid: 50.88 ± 0.106 g/100 g of total fatty acids), tocopherols (280 ppm) and sterols (2086.5 ± 19.092 ppm). High content of these bioactive components were in agreement with an efficient wound healing by the mean of an in vivo study. In fact, morphometric assessment and histological findings revealed healed biopsies from pumpkin oil treated group of rats, unlike untreated group, and a full re-epithelialization with reappearance of skin appendages and well organized collagen fibers without inflammatory cells.ConclusionsThis study showed the significance of oil from pumpkin seeds (Cucurbita pepo L.) as a promising drug to healing wounds in animal assays. As a whole, pumpkin’s oil would be recommended in the nutritional and medicinal purposes.

Genetic Analysis of Reducedγ-Tocopherol Content in Ethiopian Mustard Seeds

Ethiopian mustard (Brassica carinata A. Braun) line BCT-6, with reduced γ-tocopherol content in the seeds, has been previously developed. The objective of this research was to conduct a genetic analysis of seed tocopherols in this line. BCT-6 was crossed with the conventional line C-101 and the F1, F2, and BC plant generations were analyzed. Generation mean analysis using individual scaling tests indicated that reduced γ-tocopherol content fitted an additive-dominant genetic model with predominance of additive effects and absence of epistatic interactions. This was confirmed through a joint scaling test and additional testing of the goodness of fit of the model. Conversely, epistatic interactions were identified for total tocopherol content. Estimation of the minimum number of genes suggested that both γ- and total tocopherol content may be controlled by two genes. A positive correlation between total tocopherol content and the proportion of γ-tocopherol was identified in the F2 generation. Additional research on the feasibility of developing germplasm with high tocopherol content and reduced concentration of γ-tocopherol is required.

Carotenoids, Tocopherols and Antioxidant Activity of Lipophilic Extracts from Sea Buckthorn Berries (Hippophae rhamnoides), Apricot Pulp and Apricot Kernel (Prunus armeniaca)

A healthy human diet requires the daily consumption of fruits and vegetables rich in bioactive compounds. Sea buckthorn berries ( Hippophae rhamnoides L.) and apricot fruits ( Prunus armeniaca L.) are cultivated and appreciated in Romania both as fresh fruits and as derived products. Characterized by a complex chemical composition, sea buckthorn is rich in unsaturated lipids, carotenoids and tocopherols. Except for β-carotene content, less is known about other lipophilic compounds in apricot fruits. The aim of this paper was to separate and quantify the individual carotenoids, tocopherols and tocotrienols in sea buckthorn, apricot pulp and kernels and also to determine the antioxidant activity of the lipophilic extracts using the TEAC method. Chemical characterization of lipophilic extract was performed by HPLC with PDA and fluorescence detection. The total carotenoid content was 17.19±1.4 mg/100g F.W. in sea buckthorn; 3.51±0.25 mg/100g F.W. in apricot fruits and 0.58±0.04 mg/100 g F.W. in apricot kernels. The major carotenoids in sea buckthorn were β-carotene, zeaxanthin and β-cryptoxanthin esters. Apricots fruits are rich in β-carotene and its geometric isomers while in kernels we could properly identified only lycopene. The α-tocopherol concentration was higher in sea buckthorn (46 mg/kg) than in apricot fruits (1.09 mg/kg) while apricot kernel contain large amounts of γ-tocopherol (111 mg/kg). Sea buckthorn fruits showed the highest antioxidant capacity, correlated with a high content of both tocopherols and carotenoids.

Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems

The present study aimed to identify and compare the content of tocopherols, ascorbic acid and carotenoids in yellow passion fruit grown under different cultivation systems. The passion fruits were obtained from two systems: an organic system and a conventional system. Samples from both systems were obtained in 2008. The tocopherols, carotenoids, and ascorbic acid analysis were carried out using high-performance liquid chromatography. The results showed that the passion fruit grown under the organic cultivation approach contained a higher content of tocopherols than those cultivated using conventional methods (0.061 and 0.052 mg of tocopherols.100 g−1 of fresh fruit, respectively). The major component in the samples produced by both systems was γ-tocopherols, which were found at a concentration of 0.045 mg·100 g−1 in the organic fruits and 0.042 mg·100 g−1 in the conventional fruits. The amount of total ascorbic acid was 2.3 × 102 and 1.9 × 102 mg·100 g−1 in the samples from the organic and conventional systems respectively. The quantification of individual carotenoids in both the organic and conventional passion fruit was 13.99 mg·100 g−1and 25.10 mg·100 g−1 respectively. The conventional passion fruit contained double the content of the carotenoids present in the organic fruits. β-Criptoxanthin was the main carotenoid found in both fruits.

Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matter

The oxidation mechanisms and kinetics of the purified common Kilka (Clupeonella cultiventris caspia) triacylglycerols (PKO) as affected by 1–1.5% (w/w) of unsaponifiable matters of bene kernel (UKO) and hull (UHO) oils were studied and compared with that of 100mg/kg of butylated hydroxytoluene (BHT) and α-tocopherol in the Rancimat test at 50–70°C. There were good correlations between the oxidative stability index (OSI) and time required to reach a 50%-increase in PV (t50). The frequency factor (A) and activation energy (Ea) were correlated well with the values of entropy and enthalpy, respectively. The values of free energy of activation (ΔG++) could describe the values of t50 or OSI well. Kinetic data indicated that the UKO with higher contents of tocopherols and tocotrienols, and terpenoid compounds was more effective than the UHO on the PKO stability.

우리나라 일부 산채의 in vitro 산화 방지 활성, 알파-글루코시데이스와 췌장 라이페이스 저해 활성

This study evaluated in vitro antioxidant activity, antioxidant content, and α-glucosidase and pancreatic lipase inhibitory activities of ethanol extracts of samnamul (shoot of Aruncus dioicus), miyeokchwi (Solidago virgaurea), daraesoon (shoot of Actinidia arguta Planchon), and bangpungnamul (leaves of Ledebouriella seseloides), as muknamul, and fresh chamnamul (Pimpinella brachycarpa). Tocopherol content (4.8-78.3 mg/100 g) of sanchae was lower than polyphenols (4.4-12.2 g/100 g). Daraesoon with high tocopherol contents showed high antioxidant activity and α-glucosidase and pancreatic lipase inhibitory activities. Samnamul had the highest levels of polyphenols and flavonoids, the highest antioxidant activity, and α-glucosidase inhibition. Antioxidant activity was correlated with flavonoid content (r2=0.8895), but was not correlated with the levels of other antioxidants tested, suggesting that polyphenol content in samnamul, miyeokchwi, daraesoon, bangpung, and chamnamul might not be critical determinant of antioxidant activity. Our results strongly suggest that samnamul and daraesoon could be useful in the treatment of diabetes and obesity.

Composition of Fatty Acids and Tocopherols Content in Oilseeds of Six Wild Selected Plants from Kahuzi-Biega National Park/DR. Congo

Objective: Kahuzi-Biega National Park (KBNP) in Democratic Republic of the Congo is packed with fantastic oilseed plants that need to be analysed in order to promote a sustainable exploitation for both commercial and food supply purposes. The study aimed to determine the content of Fatty acids (FAs) and Tocopherols in the oilseeds from Eckebergia capensis Sparrman (Meliaceae), Entada abyssinica Steud. ex A. Rich (Leguminosae), Macaranga kilimandscharica Pax Original Research Article Minzangi et al.; EJMP, 8(3): 157-166, 2015; Article no.EJMP.2015.101 158 (Euphorbiaceae), Prunus africana (Rosaceae), Sesbania sesban L. (Fabaceae) and Telfairia pedata (Cucurbitaceae) using gas liquid chromatography and HPLC. Results: The respective oil yields for the six studied plants ranged from a minimum of 7.2% for S. sesban seeds to a maximum of 42.2% for P. africana seeds. Eighteen FAs were detected, of which, five saturated (SFAs), six monounsaturated (MUFAs) and seven polyunsaturated (PUFAs). The SFAs fraction was dominated by stearic acid varying from 5.95 % in M. kilimandscharica oil to 76.19% in P. africana oil. The content in PUFAs fraction represented by linoleic acid an omega-6 fatty acid varied from 3.19% in P. africana oil to 58.82% in S. sesban oil while alpha-linolenic acid an omega-3 accounted for 0.32% in P. africana oil to 5.88% in S. sesban oil. The MUFAs fraction represented by oleic acid an omega-9 fatty acid varied from 3.4% in P. africana oil to 41.77% in T. pedata oil. The highest content of tocopherols was 10.9 mg/100 g in S. sesban oil, followed by E. abyssinica (7.9 mg/100 g) and M. kilimandscharica oil (4.9 mg/100 g). Conclusion: The findings will help select the appropriate plant for specific desired FAs and