Characterization and fatty acid profile analysis of oil extracted from unexploited seed of African star apple (<i>Udara</i>)

Omeje, Kingsley O.; Iroha, Okechukwu Kalu; Edeke, Affiong; Omeje, Henry Chimezie; Apeh, Victor Onukwube

doi:10.1051/ocl/2019007

Cited by 14 publications

(21 citation statements)

References 4 publications

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“…The difference in their fatty acid profile showed the presence of arachidic and behenic fatty acids in C. acreanum seed oil which was absent in C. africana seed oil but was substituted with lignoceric and cerotic fatty acids. The fatty acid profile is different from the one reported by [7] that stated that C. acreanum seed oil contain majorly undecylinic acid (C 14 H 28 O 22 ) which is an unsaturated fatty acid.…”

Section: Fatty Acid Composition Of C Acreanum and C Africana Seed Oilcontrasting

confidence: 84%

“…Within the pulp are three to five seeds which are not usually eaten [6]. The seeds are been discarded indiscriminately after the consumption of the succulent fruit [7]. Many research works has been done to determine the physical and chemical compositions of C. albidium seed oil generally but there is little information on the variation in the composition of the oil of various species.…”

Section: Introductionmentioning

confidence: 99%

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Varietal Differences in the Oil Composition of the Seed of Two Indigenous Chrysophyllum albidium Species

Bello

Muniru

Igwe

2019

AJACR

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Aim: To investigate the varietal difference in the composition of the oil of two Chryosophyllum albidium species. Study Design: Laboratory experimental design was used. Place and Duration of Study: Chryosophyllum acreanum and Chrysophyllum africana seed species of Chrysophyllum albidium were collected from Oja Oba market, Ibadan, Oyo State. The study was carried out between February 2019 - August 2019 at the Oilseed Laboratory of Federal Institute of Industrial Research, Oshodi, Lagos State, Nigeria. Methodology: Oil in both seeds was extracted using Soxhlet extraction method. The physical and chemical properties of the oils were determined using official methods of analysis while the fatty acid composition of the seed oils was analysed using Gas Chromatography- Mass Spectrophotometer. Results: The oil yield for both seeds was low, 3.52% for C. acreanum and 3.75% for C. africana. The values for the physical properties (Specific gravity, refractive index and unsaponifiable matter) of C. acreanum seed oil were higher than for C. africana seed oil. The chemical properties shows that the acid and peroxide values are 2.79mgKOH/g; 2.67mgKOH/g, 1.78mEq/kg; 1.63mEq/kg for C. acreanum and C. africana seed oil respectively while the iodine values for both seed oils are below 100mgI2/100g. The fatty acid composition shows that both seed oil contains myristic acid as their major fatty acid. Conclusion: The evaluated characteristics of the seed oils showed that there is no significant differences in the oil composition of C. albidium seed varieties as the oil composition are closely related except for the slight difference in their fatty acid profile.

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Section: Fatty Acid Composition Of C Acreanum and C Africana Seed Oilcontrasting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Varietal Differences in the Oil Composition of the Seed of Two Indigenous Chrysophyllum albidium Species

Bello

Muniru

Igwe

2019

AJACR

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“…The seed of the C. albidum has carbohydrate (77.76%), moisture (7.5%), crude fiber (4.90%), proteins (4.22%), ash (3.01%), and fats (2.20%) as the primary nutrition components [ 56 ]. A study on the fatty acid profile of oil extracted from the seeds of C. albidum with gas chromatography-mass spectrometry (GC/MS) analysis presented n-hexadecanoic acid, 13-hexyloxacyctri-dec-10-en-2-one, oleic acids, octadecanoic acid, hexadecanoic acid, undecylenic acid, 9-octadecanal, and 9, 17-octadecadienal as components of the oil [ 57 ].…”

Section: Discussionmentioning

confidence: 99%

Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum

et al. 2020

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Chrysophyllum albidum Linn (African star apple) is a fruit with extensive nutritional and medicinal benefits. The fruit and kernel in the seed are both edible. Strains of lactic acid bacteria (LAB) were isolated from fermented seeds and assessed for probiotic characteristics. The extracts in both the unfermented and the fermented aqueous extracts from the kernels obtained from the seeds of C. albidum were subjected to analysis using the gas chromatography/mass spectrometry (GC-MS) method. This analysis identified the bioactive compounds present as possible substrate(s) for the associated organisms inducing the fermentation and the resultant biotransformed products formed. Three potential probiotic LAB strains identified as Lactococcus raffinolactis (ProbtA1), Lactococcus lactis (ProbtA2a), and Pediococcus pentosaceus (ProbtA2b) were isolated from the fermented C. albidum seeds. All strains were non hemolytic, which indicated their safety, Probt (A1, A2a, and A2b) grew in an acidic environment (pH 3.5) during the 48-h incubation time, and all three strains grew in 1% bile, and exhibited good hydrophobicity and auto-aggregation properties. Mucin binding proteins was not detected in any strain, and bile salt hydrolase was detected in all the strains. l-lactic acid (28.57%), norharman (5.07%), formyl 7E-hexadecenoate (1.73%), and indole (1.51%) were the four major constituents of the fermented kernel of the C. albidum, while 2,5-dimethylpyrazine (C1, 1.27%), 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one (C2, 2.90%), indole (C3, 1.31%), norharman (C4, 3.01%), and methyl petroselinate (C5, 4.33%) were the five major constituents of the unfermented kernels. The isolated LAB are safe for consumption. The fermenting process metabolized C1, C2, and C5, which are possible starter cultures for the growth of probiotics. Fermentation is an essential tool for bioengineering molecules in foods into safe and health beneficial products.

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“…Samples UR, SR and R had peroxide value of 2.23±0.30, 1.93±0.10 and 1.82±0.10 meq/kg, respectively, which showed steady decline with fruit maturity. The values were low when compared to high peroxide values of 77.5, 95.0, 150.0, 135.0 meq/kg obtained for B. parkii, L. lanceolata, D. microcarpum and B. sapida as reported by Kyari [50] and 57.74 ± 2.77 meq/kg obtained for African star apple as reported by Omeje et al [51]. Reduction in the peroxide values as the fruit matures agrees with the findings of Baccouri et al [52] that attributed this trend in olives to a decrease in the activity of lipoxygenase at full maturity.…”

Section: Chemical Properties Profilementioning

confidence: 54%

Lipid Characteristics of Mango Seed Kernel Oil as Affected by Different Ripening Stages of Fruit

et al. 2021

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In this study, the effect of different stages of ripening, i.e. unripe, semi-ripe and ripe, on quality parameters of oils extracted from the kernels of Mango (Magnifera indica) seeds was investigated. The kernels were oven-dried and oil extracted from them using soxhlet apparatus and n-hexane as solvent. The fatty acid profile, phospholipids, sterol contents and some chemical properties such as saponification value, peroxide value, iodine value and acid value of oils obtained from the seeds at different level of maturity were determined. The results show that the oils are rich in saturated fatty acid most especially stearic and palmitic acids varying from 34.36 - 37.86% and 8.84 -10.66 % respectively. The predominant unsaturated fatty acid present in the oils is oleic acid ranging from 41.96 – 45.65 %. For the chemical parameters, the peroxide values (1.82 - 2.23 %) meq/kg, acid values (5.00 – 5.50) mg/KOH/g decreased with fruit maturity. For phospholipids, phosphatidyl choline (380 – 451 mg/100 g) and phosphatidyl ethanolamine (217.42 - 342.63 mg/100 g) having the highest quantities, they all increased with fruit maturity except sphingomyelin and phosphatidic acid. Stigmasterol, sitosterol and cholesterol contents of the oils decreased with fruit maturity while Δ-5-avenasterol, campesterol and the cholestanol contents increased with fruit maturity. Sitosterol and stigmasterol and had the highest values at 345.81 - 386.96 mg/100 g and 83.70 – 137.09 mg/100 g respectively. Conclusively, the kernel oils have potential for use as domestic and industrially as a non-conventional source of vegetable oil in chocolate and confectionery products.

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Characterization and fatty acid profile analysis of oil extracted from unexploited seed of African star apple (Udara)

Cited by 14 publications

References 4 publications

Varietal Differences in the Oil Composition of the Seed of Two Indigenous Chrysophyllum albidium Species

Varietal Differences in the Oil Composition of the Seed of Two Indigenous Chrysophyllum albidium Species

Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum

Lipid Characteristics of Mango Seed Kernel Oil as Affected by Different Ripening Stages of Fruit

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