Antioxidant Enrichment of Baobab Fruit Pulp Treated with Oil Extracted from the Seeds

Donkor, Addai-Mensah; Addae, Daniel; Kpoanu, Jemima Esi; Kankam, Frank; Boaudi, Abraham Nwolley; Abanya, Evans Yaw Manu

doi:10.4236/fns.2014.54039

Cited by 11 publications

(13 citation statements)

References 14 publications

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“…These trees produce large fruits that contain dry pulp particularly rich in minerals, vitamin C, and protein, and many kidney‐shaped seeds. The number and size of seeds vary from one species to another (from 40 to 150 seeds/fruit for a mass of 360 – 1700 mg/seed) …”

Section: Introductionmentioning

confidence: 99%

“…Whilst these seeds also contain minerals and proteins, they are mostly oleaginous with a fat content of 8 – 47%, depending on the species . Baobab oil is almost colourless, flavourless and fluid at room temperature.…”

Section: Introductionmentioning

confidence: 99%

“…In fact, in Africa, the sale of A . digitata seeds provides an important source of income for the poor . These oils may also be a potential base for biofuel production …”

Section: Introductionmentioning

confidence: 99%

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Fatty Acid Composition of Baobab Seed and Its Relationship with the Genus Adansonia Taxonomy

Gaylor

Tsy

Randriamiarinarivo

et al. 2017

Chemistry & Biodiversity

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Baobab seed oil contains specific fatty acids. Most of the studies on baobab fatty acids have been carried out singly and in isolation from each other, making it difficult to compare results through different species. The objective of the present study is to establish the seed fatty acid composition of each Adansonia species in order to evaluate and understand the relationships between the oil chemical compositions, the baobabs' taxonomy and, the ecological and geographical origin of each seed lot. The seed oils have been analysed using gas chromatography (GC). The oils of all baobab species contain three major fatty acids: palmitic, oleic and linoleic acids. They also contain specific fatty acids such as cyclopropenic and cyclopropanic acids, which are characteristic of the Malvaceae family seed oils. It was possible to distinguish three sections through principal components analysis using the eleven fatty acids identified by GC. The Adansonia section contains high rates of oleic acid (± 35%), the Brevitubae section is rich in palmitic acid (± 42%) and the Longitubae section contains high levels of dihydrosterulic acid (± 5%). The oil fatty acid composition, however, does not enable a definitive characterization of profiles according to species. The fatty acid composition is not significantly influenced by the geographical, soil and climate conditions of the collection sites.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fatty Acid Composition of Baobab Seed and Its Relationship with the Genus Adansonia Taxonomy

Gaylor

Tsy

Randriamiarinarivo

et al. 2017

Chemistry & Biodiversity

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“…It was reported that baobab is a nutrient rich fruit which has ascorbic acid, riboflavin, niacin, pectin and citric, malic and succinic acids, while the oil also comprises the vitamins D, E and A (Besco et al,2007, Donkor et al, 2014. The pulp of A. digitata is a l s o rich in dietary fibers (Ibrahima et al,2013).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania

Aluko¹,

Kinyuru²,

Chove³

et al. 2016

JFR

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Baobab (Adansonia digitata L.) is a majestic tree associated with human habitation in some of the semi-arid regions of Africa and establishes an enormous economic and nutritional importance to the rural residential districts. The fruit pulp is considered to be of high nutritional significance; particularly vitamin C and calcium, also possess antioxidant functions as well as high dietary fiber content. Although it is a potential fruit for improving local diets and livelihoods,this fruit is underutilized and its potential not yet fully acknowledged. This work was contracted with the aim of defining the nutritional quality and functional properties of baobab pulp harvested from some selected parts of Tanzania.Results indicated that the pulp from the three locations had moisture content which ranged between 9.16% to 10.30%, fat 0.46%-1.98%, ash 4.75%-5.21%, fiber 5.91%-9.65%, protein 3.23%-3.53%, carbohydrate 80.49%-85.19, vitamin C 169.74mg/100g-231.57mg/100g, beta-carotene 2.16 mg/100g-3.19mg/100g.Fructose 0.56±0.15-0.81±0.17g/100g, glucose 0.77±0.26-0.87±0.31g/100g and sucrose 0.75±0.25-0.84±0.29g/100g. The substantial differences (p≤ 0.05) between locations were observed in fat, crude fiber, carbohydrates, and fructose. Vitamin C, beta-carotene, protein, ash, moisture, sucrose and glucose showed no significance difference (p≤ 0.05) among locations. The functional properties included emulsification, foaming and gelling properties which ranged between 37.9-45.15%, 1.85-6.57% and 11-12% respectively and were significantly different (p≤ 0.05) among locations. The results show that baobab pulp has a good content of nutrients and functional properties which can be useful in food industries.

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“…In traditional medicine baobab fruit pulp is used in the treatment of fevers, diarrhea and malaria. Due to its high vitamin C content, baobab fruit pulp has a well-documented antioxidant capacity [1].…”

Section: Introductionmentioning

confidence: 99%

Stability Evaluation and Degradation Kinetics of Ascorbic Acid in Baobab Fruit Pulp Formulated with the Seed Oil

Donkor¹

2014

BBJ

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Aims: Baobab (Adansonia digitata) fruit pulp and the seed oil contain appreciable amount of vitamins and nutrients which help fight off diseases and afford commendable source of nourishment. It is essential to screen for the stability of the high vitamin C contents and validate the mechanism of its kinetic degradation in the fruit pulp with and without the oil extracted from seeds, during heat treatment. Experiments were planned according to standard methods and practices. Methodology: Ascorbic acid degradation in both raw baobab fruit pulp and the pulp formulated with baobab seed oil were investigated at varying temperatures (25-80ºC) and at different time intervals. Kinetic data analysis was then conducted by utilizing the absorbance data collected and the validated calibration curve of standard method using DCPIP to determine the ascorbic acid contents. Results: The results showed that reaction kinetics through heat treatments of the fruit pulp were well characterized by zero-order reactions. The activation energy (Ea) for the ascorbic acid degradation in the raw fruit pulp and the pulp treated with the seed oil were 0.000274 and 0.001903 Kcal/mol respectively. The shelf life of ascorbic acid in the formulated fruit pulp at 25ºC was approximately seven times that of the raw fruit pulp. Conclusion:The results indicate that the baobab seed oil exhibits both antioxidant enrichment and preservative properties.

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Antioxidant Enrichment of Baobab Fruit Pulp Treated with Oil Extracted from the Seeds

Cited by 11 publications

References 14 publications

Fatty Acid Composition of Baobab Seed and Its Relationship with the Genus Adansonia Taxonomy

Fatty Acid Composition of Baobab Seed and Its Relationship with the Genus Adansonia Taxonomy

Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania

Stability Evaluation and Degradation Kinetics of Ascorbic Acid in Baobab Fruit Pulp Formulated with the Seed Oil

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