Fatty Acids Residues Composition in the De - Oiled Tea Seed Oil Cakes

Njuguna, D. G.; Wanyoko, J. K.; Kinyanjui, T.; Wachira, Francis N.

dc.contributor.author	Njuguna, D. G.
dc.contributor.author	Wanyoko, J. K.
dc.contributor.author	Kinyanjui, T.
dc.contributor.author	Wachira, Francis N.
dc.date.accessioned	2017-08-22T08:41:23Z
dc.date.available	2017-08-22T08:41:23Z
dc.date.issued	2014
dc.identifier.citation	Science Journal of Biotechnology, Volume 2014, Article ID sjbt - 263, 3 Pages, 2014.	en_US
dc.identifier.issn	2276 - 6324
dc.identifier.uri	http://www.sjpub.org/sjbt/sjbt-263.pdf
dc.identifier.uri	http://repository.seku.ac.ke/handle/123456789/3512
dc.description	doi: 10.7237/sjbt/263	en_US
dc.description.abstract	Studies were conducted on the fatty acids residues levels in the de-oiled tea seed oil cakes of six selected tea cultivars of Kenya. Fatty acids methyl esters were analysed by the use of gas liquid chromatography. De-oiled tea seed oil cake contained decanoic acid in the range 19-0.12mg/g, myristic acid in the range 18-0.05mg/g, palmitic acid in the range 10- 0.21mg/g, stearic acid in the range 1-0.18mg/g, oleic acid in the range 2-0.24mg/g, linoleic acid in the range 0.59-0.006mg/g and α-linolenic acid in the range of 0.14-0.05mg/g. Deoiled tea was found to contain all these fatty acids and hence can be used as potential source to supplement some of the essential fatty acids in animal foods.	en_US
dc.language.iso	en	en_US
dc.publisher	Science Journal Publication	en_US
dc.subject	De-oiled tea seed cake	en_US
dc.subject	Fatty acids	en_US
dc.subject	Supplement	en_US
dc.title	Fatty Acids Residues Composition in the De - Oiled Tea Seed Oil Cakes	en_US
dc.type	Article	en_US