Effect of processing conditions on bioactive compounds and glycemic index of the selected landrace rice variety in pre-diabetes

Paddy processing can affect glycemic index (GI) and bioactive compounds of rice. Therefore, the effects of processing conditions such as germination, parboiling and polishing on total polyphenols, ferulic acid and gamma-aminobutyric acid (GABA) contents of seven landrace varieties from Thailand were investigated. Subsequently, the best rice variety was chosen to evaluate GI in pre-diabetic subjects. Four different rice forms used were brown rice (BR), parboiled brown rice (PBR), germinated parboiled brown rice (GPBR) and polished rice (PR). Results showed that polishing process strongly reduced all bioactive compounds. In contrast, parboiling the grains slightly increased polyphenol, and germination followed by parboiling significantly increased polyphenol content. Ferulic acid content was found to be similar among BR, PBR and GPBR and the highest GABA content was found in GPBR. Furthermore, Leuang Awn variety exhibited the highest polyphenol (126.70 ± 1.08 mg GAE/100 g), ferulic acid (17.77 ± 0.16 mg/100 g) and GABA content (78.57 ± 1.00 mg/100 g) and was selected for GI study. PBR and GPBR had medium GI values (55.10 ± 5.37 and 60.58 ± 6.48) and PR showed high GI value (83.10 ± 5.10). In conclusion, parboiling and germination had less effects on the bioactive compounds of whole grain rice and produced low-medium GI, which could be beneficial for health promotion.     

Rice Drying,Storage and Processing: Effects of Post-Harvest Operations on Grain Quality

Various post-harvest processes of rice are commonly employed, especially during the off-season, to ensure its consumption feasibility, which often affect the grain quality. Different forms of drying, storage and processing of rice are evaluated to identify their effects on grain quality. Microwave drying has emerged as an alternative to the widely-used intermittent-drying and fixed-bed-dryer methods of drying paddy rice. Control of drying-air temperatures (between 40 °C and 60 °C) according to the rice variety can improve quality, especially for exotic varieties. Keeping stored grain in hygroscopic balance, with water content between 11% to 15%, at temperatures between 16 °C and 20 °C and with intergranular relative humidity near 60%, allows 12 months of storage in a controlled environment without significant deterioration. Other innovations, notably the application of artificial refrigeration to grain stored in bulk in vertical cylindrical silos and the use of impermeable packaging for storage, ensure the conservation of grain mass. The different stages and equipments used to obtain polished, brown and parboiled rice result in significant changes in the nutritional value of rice because of the removal of the outermost layers of the grains. Polishing reduces the nutritional value and physical homogeneity of rice. Brown rice retains more bioactive compounds and nutrients because it does not lose the outer layer of the grains in the polishing processes. Parboiled rice, although less nutritious than brown rice, has better grain integrity and milling yield and less loss of nutrients than white rice.     

Determination of Some Metals Which are Important for Food Quality Control in Bread

This study is the small part of the big project related to the metallic contamination in foodstuff. The work presented here allowed determination the level of iron, copper, zinc, lead and cadmium in bread samples obtained from 20 bakeries in Ankara and Samsun, Turkey. The atomic absorption spectrophotometry method was used to determine these metals. The mean values of iron, copper, zinc, lead, and cadmium levels were found as 19·2±8·1 mg/kg-dry weight (dw), 2·1±1·0 μg/kg-dw, 10·0±3·0 μg/kg-dw, 86·8±176·0 μg/kg-dw, and 12·2±6·1 μg/kg-dw, respectively. No significant differences were found in copper and lead levels of samples obtained from bakeries in general, and in copper and cadmium levels of the samples from different provinces (P>0·05), while they were considered significant in iron, zinc, and cadmium levels of samples in general, and in iron, zinc and lead levels of samples from different provinces (P<0·05).     

Distribution and characterisation of fructan in wheat milling fractions

Structure and health effects of inulin-type fructans have been extensively studied, while less is known about the properties of the graminan-type fructans in wheat. Arabinoxylan (AX) is another important indigestible component in cereal grains, which may have beneficial health effects. In this study, the fructan content in milling fractions of two wheat cultivars was determined and related to ash, dietary fibre and AX contents. The molecular weight distribution of the fructans was analysed with HPAEC-PAD and MALDI-TOF MS using ¹H NMR and enzymatic hydrolysis for identification of fructans. The fructan content (g/100 g) ranged from 1.5 ± 0.2 in flour to 3.6 ± 0.5 in shorts and 3.7 ± 0.3 in bran. A correlation was found between fructan content and dietary fibre content (r = 0.93, P < 0.001), but with a smaller variation in fructan content between inner and outer parts of the grain. About 50% of the dietary fibre consisted of AX in all fractions. The fructans were found to have a DP of up to 19 with a similar molecular weight distribution in the different fractions.     

Submergence tolerance and yield performance of lowland rice as affected by agronomic management practices in eastern India

Rice is subjected to excessive waterlogging and flash-flooding on large areas in south and south-east Asia. Besides cultivars, submergence tolerance of plants is influenced by various agronomic practices. A field experiment was conducted at Cuttack, India during 1994–1995 to study the effect of method of stand establishment (direct seeding and transplanting), vigour of seed (low and high-density) or seedlings (N-fertilized and unfertilized), plant population (normal and 50% more) and N fertilizer (single basal and split application) on yield performance of lowland rice under conditions of natural submergence and simulated flash-flooding (impounding up to 90 ± 3 cm depth for 10 days at vegetative stage). Flooding reached a maximum depth of 80 cm in 1994 and 52 cm in 1995 under natural submergence. The crop performance was better in 1994 due to timely sowing in dry soil and delayed accumulation of water (43 days after sowing) than in 1995 when sowing was done late in saturated soil followed by early water accumulation (28 days after sowing). Grain yield of rice decreased by 30.0–33.6% due to simulated flash-flooding compared with natural submergence, and by 21.4–33.1% due to transplanting in July compared with direct seeding in May-end/early June. The yield of direct-sown crop increased by using high-density seed of 22.9–23.0 mg weight (5.2–9.0%), higher seed rate of 600 m⁻² (2.2–2.3%) and basal fertilization at 40 kg N ha⁻¹ (19.4–25.7%) compared with low-density seed (19.4–20.1 mg), 400 seed m⁻² and no N, respectively. The yield of transplanted crop increased by using N-fertilized seedlings of 0.49–1.65 g weight (29.5–38.5%), higher number of seedlings at 155 m⁻² (3.5–16.7%) and basal fertilization at 40 kg N ha⁻¹ (31.9–32.5%) compared with unfertilized seedlings (0.19–0.79 g), 115 seedlings m⁻² and no N. Split application of 40 kg N ha⁻¹ — 50% each at basal and top dressing (105–115 days of growth after flash-flooding) — improved yield significantly (10.1–13.1%) over single basal application under simulated flash-flooding, but not under natural submergence conditions. Regression analysis indicated that relative contribution of various factors in increasing grain yield was in order: N fertilizer > seed density > seed m⁻² in direct-sown rice, and N fertilizer > seedlings m⁻² > seedling dry weight in transplanted rice. It was concluded that grain yield of flood-prone lowland rice can be increased by establishing the crop early through direct seeding using high-density seed and basal N fertilization.     

Simmondsins quantification by spectrophotometry UV–vis in press cake and in jojoba seeds (Simmondsia chinensis (Link) Schneider), from Argentina

In this paper, we describe a simple, fast, and efficient method for the quantification of simmondsins and simmondsin's ferulates in jojoba seeds and residual cakes, without using expensive equipment or laborious techniques. Spectrophotometric measurements (UV–vis) were used for the quantification of the content of simmondsins, total ferulates and total simmondsins in jojoba seeds and residual cakes from the provinces of Catamarca and La Rioja, Argentina. The average values of such components found in seeds, in 100 g of dry and defatted sample, were 11.54 ± 0.91 and 2.24 ± 0.28 g of simmondsins and of simmondsin's ferulates, respectively, whereas the respective values in residual cakes were 10.08 ± 0.31 and 2.93 ± 0.64 g, respectively. A great diversity between the simmondsin contents and their ferulates in seed samples of different origins as well as in different clones was observed. The residual cakes did not present differences respect to the simmondsin contents; however, there were some difference with the simmondsin ferulates. These variations are due to the genetic antecedents of plants and the environmental conditions in which they grow.     

Fortification of rice with folic acid using parboiling technique: Effect of parboiling conditions on nutrient uptake and physical characteristics of milled rice

Parboiling was used as a technique for folic acid fortification in brown rice. A range of parboiling conditions (i.e. 70 °C soaking for 1, 2 and 3 h with 0.15, 0.3, 0.6 and 1.2 g folic acid/300 g brown rice and milled for 0, 60 and 120 s) were studied to investigate the uptake of folic acid in the fortified rice. Approximately 20–300 μg folic acid/g was found in the fortified rice and an average of 90% of folic acid was retained in the washed and cooked fortified rice. The quality of the fortified rice was evaluated based on head rice yield (HRY), kernel dimensions and color. No significant change in HRY and grain dimensions were observed between raw and fortified rice, suggesting the economic value of rice will not be compromised with the fortification process and rice uniformity may likely be achieved after mixing with the untreated rice. Despite the inherent yellow color of folic acid, in comparison with parboiled rice, a significant difference in yellowness was exhibited only in rice fortified at 1.2 g folic acid/300 g brown, but not among those fortified at lower fortificant concentrations. The difference in lightness (ΔL^∗) (between fortified rice and parboiled rice) was reduced as soaking duration increased.     

Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment

The impact of the oxidants potassium bromate and potassium iodate and the reducing agent dithiothreitol (DTT) on the rheological behaviour of 20% (w/v) gluten-in-water suspensions during thermal treatment was monitored with the rapid visco analyser (RVA). The suspensions were subjected to a linear temperature increase from 40 to 95 °C in 14 min, a holding step of 40 min at 95 °C, a cooling step (7 min) with a linear temperature decrease to 50 °C, and a final holding step at 50 °C (13 min). Potassium iodate (1.18 and 1.77 μmol/g protein) and potassium bromate (1.52 and 15.2 μmol/g protein) decreased RVA viscosities in the holding step and increased sodium dodecyl sulphate (SDS) protein extractabilities suggesting a greater heat resistance and decreased gliadin–glutenin cross-linking. In contrast, in the presence of DTT (1.65 and 3.30 μmol/g protein) RVA viscosity increased at lower temperatures and lowered SDS extractabilities. It is postulated that low concentrations of reducing agent facilitate gliadin–glutenin cross-linking during heating while oxidants hinder gluten polymerization due to decreased levels of free sulphydryl groups and less flexibility of the glutenin chains.     

Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

The color (L*, a*, b* parameters), the total phenols content and the global chemical composition (moisture, protein, fat, carbohydrates and ash) of four fresh varieties of olive leaves (Chemlali, Chemchali, Zarrazi and Chetoui) were determined. Fresh olive leaves are characterized by a green color (greenness parameter, a*, varying from ?5.01 ± 0.26 to ?9.14 ± 1.21), an intermediate moisture content (0.85 to 1.00 g/g dry matter, i.e. 46 to 50 g/100 g fresh matter) and a variable amount of total phenols according to the olive leaf variety (from ≈2.32 to ≈1.40 g caffeic acid/100 g dry matter).Fresh leaves were submitted to blanching and/or infrared drying at 40, 50, 60 and 70 °C in order to be stabilized by reducing their moisture contents. The impact of IR drying temperature on some quality attributes (color, total phenols and moisture rate removal) was evaluated. Nevertheless, the effect of prior blanching treatment on the quality attributes of dried leaves is less significant and it depends on the olive leaf variety. The infrared drying induces a considerable moisture removal from the fresh leaves (more than 85%) and short drying durations (varying from ≈162 at 40 °C to 15 min at 70 °C). IR drying temperature showed a significant effect of on total phenols content and the color of the leaves whatever the leaf variety. In fact, total phenols content of dried olive leaves increased if compared to fresh ones. For example, total phenols of Chemlali leaves increased from 1.38 ± 0.02 (fresh leaves) to 2.13 ± 0.29 (dried at 40 °C) and to 5.14 ± 0.60 g caffeic acid/100 g dry matter (dried at 70 °C). IR drying allows preserving the greenness color of fresh leaves and enhancing their luminosity. It could be suggested for preserving olives leaves before their use in food or cosmetic applications.     

Polyphenolic extract and essential oil quality of Thymus zygis ssp. gracilis shrubs cultivated under different watering levels

Thymus zygis ssp. gracilis shrubs were cultivated as an experimental crop under different watering level, in order to achieve 81, 63, 44 and 30% of the local potential evapotranspiration (ETo). After 4 years of cultivation, thyme leaves were analyzed on the basis of their essential oil (yield and quality), total phenolic content, free radical-scavenging activity and polyphenolic profile.Essential oil yield values ranged between (2.3 ± 0.7) and (3.6 ± 0.7)% for 81 and 30% ETo equivalent, respectively. The comparison of essential oil production at the 2nd and 4th years of cultivation showed that using watering levels higher than 30% ETo equivalents reduced significantly (P < 0.05) the essential oil yielded by these shrubs with time.Analysis of total phenolic content, polyphenolic profile, and radical scavenging activity were performed using post-distillation dry leaves. Total phenolic content values ranged from (122.2 ± 19.3) to (108.5 ± 19.2) mg of gallic acid equivalents (GAEs)/g of dry plant for the highest and lowest watering level treatment, respectively. Regarding the polyphenolic profile, rosmarinic acid, followed by apigenin, ferulic, carnosic and caffeic acids, was the phenolic component quantified at the highest concentrations. Radical-scavenging activities (IC₅₀) concentrations varied from (3.7 ± 1.6) mg/mL for 81% ETo to (7.4 ± 2.3) mg/mL 30% ETo.In spite of the intra-specific variability detected, the individual analysis of shrubs has allowed the selection of plants which are characterised by having adequate levels of essential oil and polyphenolic extract (yield and quality), almost all of them being cultivated under a 60% ETo watering level. These selected shrubs will allow us to make further vegetative propagations in order to obtain homogeneous field crops with plants of contrasted quality cultivated under a 60% ETo watering level.     

Maximizing yields in rice–groundnut cropping sequence through integrated nutrient management

Integrated use of organic and inorganic fertilizers can improve crop productivity and sustain soil health and fertility. The present research was conducted to study the effects of application of green manures [sesbania (Sesbania aculeate Poiret) and crotalaria (Crotalaria juncea L.)] and farmyard manure on productivity of rice (Oryza sativa L.) and its residual effects on subsequent groundnut (Arachis hypogaea L.) crop. Rice and groundnut crops were grown in sequence during rainy and post-rainy seasons with and without green manure in combination with different fertilizer and spacing treatments under irrigated conditions. The results showed that application of green manures sesbania and crotalaria at 10 t ha⁻¹ to rice compared to no green manure application significantly increased grain yield of rice by 1.6 and 1.1 t ha⁻¹, and pod yields of groundnut crop succeeding rice by 0.25 and 0.16 t ha⁻¹, respectively. There was no significant difference between the application of crotalaria or farmyard manure at 10 t ha⁻¹ on grain yields of rice, but pod yields of subsequent groundnut crop were greater with application of green manure. There was no significant effect of different spacing 20×15,15×15,15×10 cm² (333 000; 444 000; 666 000 plant ha⁻¹, respectively) on grain yield of rice. Pod yields of groundnut were significantly greater with closer spacing 15×15 cm² (444 000 plants ha⁻¹) as compared to spacing of 30×10 cm² (333 000 plants ha⁻¹). Maximum grain of rice was obtained by application of 120:26:37 kg NPK ha⁻¹ in combination with green manures, whereas maximum pod yield of groundnut was obtained by residual effect of green manure applied to rice and application of 30:26:33 kg NPK ha⁻¹ in combination with gypsum applied to groundnut crop.     

Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method

A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour (HPGRF). The suspension of glutinous rice flour (15%) that contained 6.52% protein was gelatinized and subsequently hydrolyzed by thermostable α-amylase. The hydrolysis yielded 0.144–0.222 g/g HPGRF with 29.4%–45.4% protein content. Hydrolysis time exerted a significant effect, while enzyme concentration and hydrolysis temperature showed insignificant effect on the protein content and production yield of HPGRF. The result of response surface method showed that the optimum condition for the production of HPGRF that contained at least 36% protein was treating gelatinized 15% glutinous rice flour suspension with 0.90 Kilo Novo α-amylase Unit (KNU)/g α-amylase at 80 °C for 99 min. By carrying out the predicted hydrolysis condition, HPGRF with 35.9% protein and 61.8% carbohydrates was resulted. The process yielded 0.172 g/g HPGRF. HPGRF contained higher amount of essential amino acids compared to glutinous rice flour. HPGRF had higher solubility and lower swelling power, and also showed no pasting peak compared with glutinous rice flour.     

Characterization and Evaluation of OsLCT1 and OsNramp5 Mutants Generated Through CRISPR/Cas9-Mediated Mutagenesis for Breeding Low Cd Rice

To explore how rice(Oryza sativa L.) can be safely produced in Cd-polluted soil, OsLCT1 and OsNramp5 mutant lines were generated by CRISPR/Cas9-mediated mutagenesis. One of OsLCT1 mutant(lct1×1) and two of OsNramp5 mutants(nramp5×7 and nramp5×9) were evaluated for grain Cd accumulation and agronomic performances. In paddy field soil containing approximately 0.9 mg/kg Cd, lct1×1 grains contained approximately 40%(0.17 mg/kg) of the Cd concentration of the wild type parental line, less than the China National Food Safety Standard(0.20 mg/kg). Both OsNramp5 mutants showed low grain Cd accumulation(< 0.06 mg/kg) in the paddy(approximately 0.9 mg/kg Cd) or in pots in soil spiked with 2 mg/kg Cd. However, only nramp5×7 showed normal growth and yield, whereas the growth of nramp5×9 was severely impaired. The study showed that lct1×1 could be used to produce rice grains safe for human consumption in lightly contaminated paddy soils and nramp5×7 used in soils contaminated by much higher levels of Cd.     

Changes in fatty acid composition of coriander (Coriandrum sativum L.) fruit during maturation

Changes in fatty acids were studied during maturation of coriander (Coriandrum sativum L.) fruits cultivated in the North-East of Tunisia (Charfine). The fruits matured in 55 days after flowering (DAF). Oil and petroselinic acid synthesis proceeded at a steady rate up to 32 DAF. The first results showed a rapid oil accumulation started at newly formed fruits (9.6 ± 0.2%) and continued until their full maturity (26.4 ± 0.5%). During fruit maturation, fatty acid profiles varied significantly among the nine stages of maturity. At the 32th DAF, palmitoleic, gadoleic, erucic and docosahexenoic acids were not detected and petroselinic acid had a highest amount (84.8 ± 4.5%). Fruits development resulted mainly in an increase of petroselinic acid and a decrease of palmitic acid (C16:0). At full maturity, the main fatty acids were petroselinic acid (80.9 ± 5.7%), followed by linoleic (13.6 ± 2.9%), palmitic (3.6 ± 0.1%) and stearic (0.7 ± 0.1%) acids. Saturated and polyunsaturated fatty acids decreased significantly and monounsaturated fatty acids increased during maturation of coriander fruit. Coriander fruits at the first four stages of maturity have a healthy nutritional value and the last five stages were with important economic and industrial applications. Results of this study indicate that the variation in the fatty acid composition of coriander fruit during maturation may be useful in understanding the source of nutritionally and industrially important fatty acids in this fruit. Coriander fruit is potentially an important source of petroselinic acid which has numerous industrial applications.     

Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage time; specifically gum addition reduced the fusion enthalpy in comparison to control formulation, 76.9 J/g for formulation with both gums and 81.2 J/g for control, at 28th day. Other calorimetric parameters, such as T_g and freezable water amount, were also influenced by frozen storage time. For all formulations, proofing rate of dough after freezing, frozen storage time and thawing, decreased in comparison to non-frozen dough, indicating that the freezing process itself was more detrimental to the proofing rate than storage time. For all formulations, the mean value of proofing rate was 2.97 ± 0.24 cm³ min⁻¹ per 100 g of non-frozen dough and 2.22 ± 0.12 cm³ min⁻¹ per 100 g of frozen dough. Also the proofing rate of non-frozen dough with xanthan gum decreased significantly in relation to dough without gums and dough with only guar gum. Optical microscopy analyses showed that the gas cell production after frozen storage period was reduced, which is in agreement with the proofing rate results.     

Grain weight response to increases in number of grains in wheat in a Mediterranean area

This study explored whether the average grain weight of wheat tends to be reduced when grain number is increased due to either competition or, to a consistent increase in the relative proportion of grains of smaller weight potential. Three field experiments considering environmental, genetic and environmental × genetic effects on yield and its main components were analysed during the 2003/2004 growing season in two different locations within the Mediterranean area of Catalonia, Spain. The relationship between grain weight and number of grains per unit land area was analysed for both the average of all grains (AGW) and for grains in specific positions of the main-shoot spikes: proximal (CPg) and distal (CDg) grains of central spikelets, and proximal grains of the near apical (APg) and near basal (BPg) spikelets. The proportional contribution of grains per spike for the different grain positions and the relative contribution of spikes per m² made by the main shoot or tillers were also examined.In the three experiments, AGW was reduced when grain number was increased due to genetic and/or environmental factors. However, the slopes of the straight-lines that represented the negative relationship between grain number and grain weight were lower (less negative) and less significant for CPg (b = −0.20, P > 0.20), CDg (b = 0.06, P > 0.20) and BPg (b = −0.21, P > 0.20) than for AGW (b = −0.40, P < 0.05). The proportional contribution of distal grains and tiller spikes (both with relatively light grains) were directly related to grain number increases. Therefore, as grain number increased there was a higher proportion of grains of low potential weight. Thus, the average grain weight was concomitantly reduced when grain number increased by increasing the proportion of “small grains” in the canopy independently of any competitive relationship between growing grains.     

Integrating rice and wheat productivity trends using the SAS mixed-procedure and meta-analysis

Long-term trends of crop yields have been used as a means to evaluate the sustainability of intensive agriculture. Previous studies have measured yield trends from long-term rice–rice and rice–wheat experiments in different sites from the slopes of individual site regressions of yield over time. The statistical significance of each site regression was determined but not that of the aggregate trend, which could give an indication of the magnitude and significance of global yield change.The random regression coefficient analysis (RRCA) and meta-analysis were used in this study to analyze the aggregate yield trend from several long-term experiments (LTE) across the Indo-Gangetic Plains (IGP) and outside the IGP. Both methods show that there has been a significant (p < 0.05) declining trend in rice yield in rice–wheat LTEs in South Asia including China with the recommended rates of nutrients, but that there has been no significant change in wheat and system (rice + wheat) yields. There was no significant year × region (IGP versus non-IGP) interaction in rice and wheat yields. However, RRCA showed that the average yield trend was significantly negative (−41.0 kg ha⁻¹ yr⁻¹) only in the IGP. In the rice–rice LTEs, there was a significant year × site (IRRI versus non-IRRI sites) interaction during the dry season but not the wet season. Rice yields declined throughout Asia in the wet season. The average system (dry + wet season rice) yield trends were significantly negative in both IRRI and non-IRRI sites (−170.1 and −52.8 kg ha⁻¹ yr⁻¹, respectively) but the magnitude of yield decline was significantly greater in the IRRI sites than in the non-IRRI sites.Rice in the rice–wheat LTEs showed a significantly positive yield trend with the addition of farmyard manure (FYM) but the initial yield was generally lower with FYM than without FYM. After 15 years, yield increase due to FYM was not evident in most of the LTE.     

A comparison of the lipid and fatty acid profiles from the kernels of the fruit (nuts) of Ximenia caffra and Ricinodendron rautanenii from Zimbabwe

The lipid profile of nuts from Ximenia caffra and Ricinodendron rautanenii was determined and compared. Although the total oil content of X. caffra and R. rautanenii nuts was similar (47.6 ± 7.5% versus 53.3 ± 13.7%), the fatty acid profiles differed significantly. X. caffra had a higher content (p < 0.05) of saturated fatty acids than R. rautanenii (20.19 ± 1.07% versus 13.87 ± 3.68%) and contained C22:0 and C24:0 which were lacking in R. rautanenii. Total monounsaturated fatty acids were higher in X. caffra than R. rautanenii (71.48 ± 0.99% versus 36.66 ± 1.95%). Oleic acid (C18:1n9) was the major monounsaturated fatty acid (MUFA) in X. caffra whereas erucic acid (C22:1n9), the major MUFA in R. rautanenii, was undetectable in X. caffra. R. rautanenii had a greater polyunsaturated fatty acid content than X. caffra which contained C18:3n3 (α-linolenic acid) and nervonic acid (24:1n9). X. caffra is potentially an important source of essential fatty acids.