Chemical composition and industrial benefits of dikanut (irvingia gabonensis) kernel oil

Abstract

Purpose This paper aims to review the chemical composition and industrial benefits of oil extracted from dikanut kernels. Design/methodology/approach Several literatures on chemical composition of dikanut kernels, methods of oil extraction from dikanut kernels and chemical composition of oil extracted from dikanut kernels were critically reviewed. Findings The review showed that proximate composition of dikanut kernels ranged from 2.10 to 11.90 per cent, 7.70 to 9.24 per cent, 51.32 to 70.80 per cent, 0.86 to 10.23 per cent, 2.26 to 6.80 per cent and 10.72 to 26.02 per cent for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate contents, respectively. The methods of oil extraction from dikanut kernels include soxhlet extraction method, novel extraction method, enzymatic extraction method and pressing method. The quality attributes of dikanut kernel oil ranged from 1.59 to 4.70 g/100g, 0.50 to 2.67 meq/Kg, 4.30 to 13.40 g/100g, 187.90 to 256.50 mg KOH/g and 3.18 to 12.94 mg KOH/g for free fatty acid, peroxide value, iodine value, saponification value and acid value, respectively. Also, the percentage compositions of oleic, myristic, stearic, linolenic, palmitic, lauric, saturated fatty acids, monosaturated fatty acids and polyunsaturated fatty acids ranging from 0.00 to 6.90, 20.50 to 61.68, 0.80 to 11.40, 0.27 to 6.40, 5.06 to 10.30, 27.63 to 40.70, 97.45 to 98.73, 1.82 to 2.12 and 0.27 to 0.49 respectively. The results showed that dikanut kernels has appreciable amount of protein, carbohydrate and high level of fat content while oil extracted from dikanut kernels have high saponification value, high myristic acid and high lauric acid. Research limitations/implications There are scanty information/published works on industrial products made from oil extracted from dikanut kernels. Practical implications The review helps in identifying different methods of extraction of oil from dikanut kernels apart from popular soxhlet extraction method (uses of organic solvent). Also, it helps to identify the domestic and industrial benefits of oil extracted from dikanut kernels. Originality/value The review showed that oil extracted from dikanut kernels could be useful as food additive, flavour ingredient, coating fresh citrus fruits and in the manufacture of margarine, oil creams, cooking oil, defoaming agent, cosmetics and pharmaceutical products.

Irvingia Fat Ageing: Study of Chemical Characteristics Related to MIR Spectroscopy

“…This result is rather surprising because the conditions of conservation not sheltered from the light should favour modifications within this fat, in particular in the conditions of conservation at 30˚C. However, this behavior is in agreement with the great poverty of this fat in unsaturated fatty acids [13] which are most often fragile to light. It seems as if Irvingia fat stored at 6˚C improves in quality, and after 11 months of storage, sample R01, having reached a maturity of 23 months, shows a C18:1 content that has decreased by more than 50% under storage conditions at 30˚C.…”

The Future of Food: Domestication and Commercialization of Indigenous Food Crops in Africa over the Third Decade (2012–2021)

“…They could therefore provide supplements for the food, pharmaceutical and cosmetic industries [220,323]. The ascorbic acid concentration in the fruit mesocarp of the closely related I. gabonensis is higher than some common sources of vitamin C [324][325][326]. Furthermore, based on its high saponification value, substantial contents of lauric and myristic acid, triacylglycerol and phenolic compounds, its kernel oils have been recommended for food additives, as flavour ingredients or for processing as margarine, oil creams, cooking oils, defoaming agents, cosmetics and pharmaceutical products [327][328][329].…”