| 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],
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| 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 |
| Fichier |
 (PDF) |