Publications Scientifiques

[ Article ] Physical Chemical Characterization of Vegetable Oil and Defatted Meal of Garcinia kola Heckel (Guttiferae) from Benin

Date de soumission: 12-02-2018
Année de Publication: 2015
Entité/Laboratoire Laboratoire de Chimie Physique (LCP)
Document type : Article
Discipline(s) : Chimie
Titre Physical Chemical Characterization of Vegetable Oil and Defatted Meal of Garcinia kola Heckel (Guttiferae) from Benin
Auteurs YETE PELAGIE [1], Ndayishimiye Vital [2], Djènontin T. Sébastien [3], Wotto V. Dieudonné V. Dieudonné [4], Sohounhloue Dominique [5],
Journal: Research Journal of Recent Sciences
Catégorie Journal: Internationale
Impact factor:
Volume Journal: 4
DOI: ISSN 2277-2502
Resume In view of forest species development little or less crop, this work has focused on the study of unconventional oils extracted from Garcinia kola. The study was aimed to determine the physical-chemical parameters (acidity, peroxide, iodine and saponification values), the fatty acid profile, of vegetable oils obtained from Garcinia kola Heckel produced in Benin. Analyses showed a lipid potential of Garcinia kola was 28.37%. Quality index obtained: acidity (<1%); saponification (176 mg KOH / g oil); peroxide (<9 O2/kg-oil meq) and iodine (80 mg of iodine g-oil) were in conformity with conventional standards of appreciation of the quality of alimentary oils. The fatty acid profile was dominated by oleic acid (38.35%) followed by linoleic acid (27.15%), palmitic acid (21.80%) and stearic acid (10.93%). Myristic acid (~1.76%), arachidic acid (~1%) and palmitoleic (~0.2%) were poorly represented. The high proportion of unsaturated fatty acids (>70%), largely known in nutrition allowed these vegetable oils to be used as food supplements. This study revealed in defatted meal the predominance of minerals such as nitrogen N (0.59%), potassium K (0.34%), Calcium Ca (0.10%) and as well as total protein (MS ~9%), starch (62.9% DM) and total sugar (12.00% DM) indicating their potential use in animal feed. The unsaponifiables of vegetable oil such as sterols and tocols were quantified to 63 and 4000 mg/100 g edible by LC-MS method which could predict their use in cosmetics.
Mots clés Vegetable oil, defatted meal, fatty acids, unsaponifiables, nutritional uses
Pages 99 - 104
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