Composition of Fatty Acids of the Lipids Extracted from Seeds of Sesbania bispinosa Grown on the Indian Coastal Sand Dunes

Uncooked and cooked ripened and dry seeds of Sesbania bispinosa grown on the coastal sand dunes of South Western India were evaluated based on Soxhlet (hot) and chloroform-methanol (2:1 v/v; 60 + 30 ml)-water (10 ml) (cold) extractions to evaluate fatty acid methyl esters (FAMEs). The highest linoleic acid content was shown by both extraction methods in ripened and dry seeds. Cooking ripened seeds increased the linoleic acid in hot-extraction.The α-linolenic and eicosatrienoic acids were also increased in cooked ripened seeds based on hot-extraction. Docosahexaenoic acid was seen in ripened seeds, which was higher in uncooked than cooked seeds. On cooking ripened seeds, the ratios of TUFA / TSFA and TPUFA / TMUFA were increased, C18:1 / C18:2 decreased and ω-6 / ω-3 fell within the FAO/WHO recommended levels. In cooked dry seeds, hot-extraction resulted in two additional essential fatty acids (γ- linolenic and cis-13, 16-docosadienoic acids), while quantity of two essential fatty acids (