A chemical study of Balanites aegyptiaca L. (Lalob) fruits grown in Sudan

Nour, Abdelazim; Ahmed, Abdelhalim R.; Abdel-Gayoum, Abdel-Gayoum A.

doi:10.1002/jsfa.2740361208

Cited by 20 publications

(22 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Compared to the oil extracted from the raw sample, the fatty acid composition of the oil extracted from the processed samples remained roughly unchanged. The present results of the fatty acid composition of Balanites aegyptiaca oil are in good agreement with previous studies (Al Ashaal, et al 2010;Chapagain, 2009;Hussain, et al 1949;Mohamed, et al 2002;Nour et al1985) regarding the major fatty acids in the oil, however, except for Nour et al (1985), significant variations in the percentages of these acids could be noticed. The noticeable variations in the percentages of fatty acids were clarified by Chapagain et al (2009) who analyzed the fatty acid composition of six Balanites aegyptiaca genotypes.…”

Section: The Chemical Properties Of the Oilssupporting

confidence: 93%

“…As can be seen from the table, with the exception of peroxide value, the chemical properties of the oil extracted from the raw kernels compare well with the previous studies (Hussain, et al 1949;Nour et al 1985;Manji et al 2013). Nour et al (1985) have analyzed the oils of two different samples of Balanites aegyptiaca seeds originating from Sudan. They have found that the saponification values were 190.05 and 176.97, peroxide values 3.7 and 2.7, and acid values 0.40 and 0.50, respectively.…”

Section: The Chemical Properties Of the Oilssupporting

confidence: 88%

“…As can be seen from the table, (Hussain, et al 1949;Nour et al 1985;Mohamed, et al 2002;Chapagain et al 2009;Manji et al 2013). In conclusion, the findings of these studies have revealed considerable variations in the chemical composition based on various genotypes of Balanites aegyptiaca and the different origins of the analyzed samples.…”

Section: Proximate Compositionmentioning

confidence: 95%

“…The findings have revealed interesting characteristics of this oil which makes it applicable in many areas including food, biodiesel, antimicrobial, and anti-ulcer (Al Ashaal, et al 2010;Chapagain, 2009;Nour, et al 1985). Al Ashaal et al [2010] have studied the chemical composition and the biological activities of the fixed oil of Balanites aegyptiaca.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

et al. 2017

View full text Add to dashboard Cite

SUMMARY:In the present study, the effects of roasting and boiling on the proximate composition of the kernels as well as the physicochemical properties and oxidative stabilities of the extracted oils of Balanites aegyptiaca were investigated. Roasting was performed at 180 ˚C for 15 minutes, whereas boiling of the kernels was carried out in tap water for one hour. The oils from raw and thermally processed samples were extracted using n-hexane in a Soxhlet extraction apparatus and characterized. The roasting significantly (p < 0.05) influenced the peroxide value and the oxidative stability of the extracted oil in a positive way; whereas boiling had the opposite effect. The oils were composed of linoleic, oleic, stearic, and palmitic acids as the major fatty acids (96%) and contained predominantly α-and γ-tocopherols (ca. 400mg/kg). The study suggests that the oil from roasted kernels could be used as a natural antioxidant for enhancing the characteristics of other edible oils via blending.KEYWORDS: Balanities aegyptiaca; Boiling; Fatty acids; Oxidative Stability; Roasting; Tocols RESUMEN: Efecto de tratamientos térmicos sobre las propiedades fisicoquímicas y estabilidad oxidativa de semillas de Balanities aegyptiaca y de los aceites extraídos. En el presente estudio se investigaron los efectos del tostado y ebullición sobre la composición proximal de las semillas, así como las propiedades fisicoquími-cas y estabilidad oxidativa de los aceites extraídos de Balanites aegyptiaca. La torrefacción se realizó a 180 ºC durante 15 minutos mientras que la ebullición de los granos se realizó en agua durante una hora. Los aceites de las muestras crudas y térmicamente procesadas se extrajeron utilizando n-hexano mediante Soxhlet y fueron caracterizados. La torrefacción influyó significativamente (p < 0,05) en el valor del peróxido y en la estabilidad oxidativa del aceite extraído, de manera positiva, mientras que la ebullición tiene el efecto opuesto. Los aceites contenían linoleico, oleico, esteárico y palmítico como principales ácidos grasos (96%) y contenían predominantemente α-y γ-tocoferoles (aprox. 400 mg/kg). El estudio sugiere que el aceite de granos tostados podría ser utilizado como un antioxidante natural para mejorar las características de otros aceites comestibles a través de la mezcla.

show abstract

Section: The Chemical Properties Of the Oilssupporting

confidence: 93%

Section: The Chemical Properties Of the Oilssupporting

confidence: 88%

Section: Proximate Compositionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

et al. 2017

View full text Add to dashboard Cite

show abstract

“…This caloric intake was lower than the value of 300 kcal 100 g -1 of pulp stated by Nour et al (1985) in Sudan fruits. It should be noted that the fruit pulp of B. aegyptiaca has a caloric intake greater than that of several tropical fruits, for example: banana (89 kcal), durian (126 kcal) and avocado (139 kcal) (Danthu et al, 2002).…”

Section: Energy Value Of Pulpcontrasting

confidence: 61%

Biochemical composition and nutritional value of Balanites aegyptiaca (L.) Del fruit pulps from Northern Ferlo in Senegal

Sagna¹,

Diallo²,

Sarr³

et al. 2014

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Balanites aegyptiaca, a forest species of socio-economic interest for rural people, was chosen to be planted in the frame-work of the Great Green Wall project in Senegal. Although in vastly demand during food scarcity period before crops harvest, the species' fruit is poorly valued despite its important production. In this study, the fruit pulps were harvested at maturity and the biochemical characteristics were accessed in order to better understand the fruit's nutritional value. The moisture, sugars, proteins, amino acids, ash, fat, minerals and some vitamins were determined by standard methods of analysis. The results indicated that the fruits are a good alimentary source of sugar, minerals (mainly potassium) and ascorbic acid. The pulp proteins were qualitatively balanced, but were present only in weak quantities. Its caloric value is high due to the high concentration of sugars. Low humidity should allow a fairly good postharvest fruit conservation. The dietary intake of this fruit for local people is very valuable especially in terms of nutrition.

show abstract

Recovery and characterization ofBalanites aegyptiacaDel. kernel proteins. Effect of defatting, air classification, wet sieving and aqueous ethanol treatment on solubility, digestibility, amino acid composition and sapogenin content

Mohamed¹,

Wolf²,

Spieß³

2000

Nahrung

View full text Add to dashboard Cite

In order to find alternative protein sources in African regions where protein deficiency in nutrition is prevailing, solubility, in-vitro digestibility, amino acid composition and chemical score of Balanites aegyptiaca Del. kernel proteins were investigated as a function of different processing steps including defatting, air classification, wet sieving and aqueous ethanol treatment. Air classification delivered a fine fraction of 58.1% of the total protein. Applying a wet sieving process, a protein concentrate of 72.9% protein content was achieved but the recovery was very low (35.6%). However, in case of isoelectric precipitation followed by aqueous ethanol treatment both protein content (78.2%) and recovery (53.7%) were high. Data concerning the chemical score revealed, that lysine content of the defatted kernel flour amounted to 74.2% of the recommended FAO/WHO standard level. In-vitro protein digestibility was found to be higher than of legume proteins. The digestible protein of the full fat flour, defatted flour, air classified and wet sieved fine fractions and protein concentrate were 91.9, 93.7, 82.0, 86.4 and 94.2%, respectively. The sapogenin content per 100 g protein of the investigated protein preparations was significantly lower (46% to 62%) than of the initial material (oilcake).

show abstract

A chemical study of Balanites aegyptiaca L. (Lalob) fruits grown in Sudan

Cited by 20 publications

References 4 publications

Effects of thermal processing on physicochemical properties and oxidative stability of <em>Balanities aegyptiaca</em> kernels and extracted oil

Effects of thermal processing on physicochemical properties and oxidative stability of <em>Balanities aegyptiaca</em> kernels and extracted oil

Biochemical composition and nutritional value of Balanites aegyptiaca (L.) Del fruit pulps from Northern Ferlo in Senegal

Recovery and characterization ofBalanites aegyptiacaDel. kernel proteins. Effect of defatting, air classification, wet sieving and aqueous ethanol treatment on solubility, digestibility, amino acid composition and sapogenin content

Contact Info

Product

Resources

About