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Article

Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil

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Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (Laboratoire BAEBIB), Department of Biochemistry and Microbiology, Université de Ouagadougou, Ouagadougou 03 03 BP 7021, Burkina Faso
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International Food Science Centre (IFSC A/S), Sønderskovvej, Lystrup 7 DK-8520, Denmark
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Laboratoire de Biochimie et Chimie Appliquées (LABIOCA), UFR/SVT, Université de Ouagadougou, Ouagadougou 09 09 BP 848, Burkina Faso
*
Author to whom correspondence should be addressed.
Molecules 2014, 19(2), 2684-2693; https://doi.org/10.3390/molecules19022684
Received: 13 November 2013 / Revised: 6 December 2013 / Accepted: 9 December 2013 / Published: 24 February 2014
(This article belongs to the Section Natural Products Chemistry)
The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%), palmitic (34.45%), linoleic (11.20%) and stearic (8.35%) acids were the most dominant fatty acids. Triacylglycerols with equivalent carbon number (ECN) 48 and ECN 46 were dominant (46.96% and 37.31%, respectively). The major triacylglycerol constituents were palmitoyl diolein (POO) (21.23%), followed by dipalmitoyl olein (POP) (16.47%), palmitoyl linoleyl olein (PLO) (12.03%), dipalmitoyl linolein (PLP) (10.85%) and dioleoyl linolein (LOO) (9.30%). The total polyphenol and tocopherol contents were 1.39 mg GAE g−1 DW and 578.56 ppm, respectively. γ-Tocopherol was the major tocopherol (437.23 ppm). These analytical results indicated that the L. microcarpa seed oil could be used as a frying oil and in the cosmetic industry. View Full-Text
Keywords: Lannea microcarpa; seed oil; oxidative stability; fatty acids; triacylglycerols; phenolic compounds Lannea microcarpa; seed oil; oxidative stability; fatty acids; triacylglycerols; phenolic compounds
MDPI and ACS Style

Bazongo, P.; Bassolé, I.H.N.; Nielsen, S.; Hilou, A.; Dicko, M.H.; Shukla, V.K.S. Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil. Molecules 2014, 19, 2684-2693. https://doi.org/10.3390/molecules19022684

AMA Style

Bazongo P, Bassolé IHN, Nielsen S, Hilou A, Dicko MH, Shukla VKS. Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil. Molecules. 2014; 19(2):2684-2693. https://doi.org/10.3390/molecules19022684

Chicago/Turabian Style

Bazongo, Patrice, Imaël H.N. Bassolé, Søren Nielsen, Adama Hilou, Mamoudou H. Dicko, and Vijai K.S. Shukla. 2014. "Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil" Molecules 19, no. 2: 2684-2693. https://doi.org/10.3390/molecules19022684

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