1H NMR Spectroscopic Analysis of Lipid and Fatty Acid Modulations in Chironji Seed Oil Induced by Roasting and Auto Oxidation

Prashanth M; Sumana S; Jayalakshmi Kamaiah; Sanjay Annarao

doi:10.54796/njb.v14i1.494

1H NMR Spectroscopic Analysis of Lipid and Fatty Acid Modulations in Chironji Seed Oil Induced by Roasting and Auto Oxidation

Prashanth M
Department of Chemistry, University College Mangalore, Mangalore, India
Sumana S
Department of Chemistry, University College Mangalore, Mangalore, India
Jayalakshmi Kamaiah
Department of Chemistry, Karnatak University's Karnatak Science College, Dharwad, India
Sanjay Annarao
Department of Chemistry, University College Mangalore, Mangalore, India

Abstract

The study investigates the impact of roasting and auto- oxidation on the lipid composition of Chironji seed oil using 1H Nuclear Magnetic Resonance spectroscopy (1H NMR). Chironji (Buchanania lanzan Spreng.) seeds, rich in fatty acids, proteins, and dietary fiber, hold significant potential in nutraceutical and food industries. The effect of roasting and auto oxidation on fatty acid contents were analysed. The roasting of Chironji seeds over the different time period exhibits the stability of fatty acids. In case of auto- oxidation of the seed oil, total increment in Free Fatty Acid (FFA) percentage was noted while Tri Acyl Glycerol (TAG) percentage reduced gradually with time of eight weeks. Auto - oxidation induces notable changes in lipid profiles, including TAG, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). The study highlights the effectiveness of proton NMR spectroscopy for monitoring lipid changes during food processing, providing insights to optimize the storing conditions and preserve health-promoting compounds for applications in nutraceutical, food, and pharmaceutical sectors.

Author Biographies

Prashanth M, Department of Chemistry, University College Mangalore, Mangalore, India

Research scholar

Department of Chemistry, University College Mangalore, Mangalore, India

Sumana S, Department of Chemistry, University College Mangalore, Mangalore, India

Research Scholar

Department of Chemistry, University College Mangalore, Mangalore, India

Jayalakshmi Kamaiah, Department of Chemistry, Karnatak University's Karnatak Science College, Dharwad, India

Assistant Professor

Collaborator

Department of Chemistry, Karnatak University's Karnatak Science College, Dharwad, India

Sanjay Annarao, Department of Chemistry, University College Mangalore, Mangalore, India

Assistant Professor

Corresponding author

Department of Chemistry, University College Mangalore, Mangalore, India

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Published at

31. July 2026
https://doi.org/10.54796/njb.v14i1.494
Issue:

Vol. 14 No. 1 (2026)
Section:

Original Research Articles
Keywords:

Buchanania lanzan Fatty acids Roasting Lipids Metabolomics Nuclear magnetic resonance (NMR)
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M, P., S, S., Kamaiah, J., & Annarao, S. (2026). 1H NMR Spectroscopic Analysis of Lipid and Fatty Acid Modulations in Chironji Seed Oil Induced by Roasting and Auto Oxidation. Nepal Journal of Biotechnology, 14(1), 64–71. https://doi.org/10.54796/njb.v14i1.494

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