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

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.