Composition of Azadirachta indica and Carapa procera (Meliaceae) seed oils and cakes obtained after oil extraction

Djenontin, Tindo Sébastien; Wotto, Valentin D.; Avlessi, Félicien; Lozano, Paul; Dominique, Sohounhloué; Pioch, Daniel

doi:10.1016/j.indcrop.2012.01.005

Cited by 53 publications

(27 citation statements)

References 27 publications

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“…Annona seeds were found rich enough in crude oil content, placing the seeds in the group of oil seeds, ranged from 23.13 % (Red Sitaphal) to 32.50 % ( A. muricata ). Findings with respect to oil studies are similar to the observations made by Djenontin et al (2012). Though the seed oil content was lower than many oil seed crop like soybean, the result indicates that Annona oil can be new source of oil which can be exploited in industries instead of discarding as waste (Mariod et al 2010).…”

Section: Resultssupporting

confidence: 91%

Molecular diversity of Annona species and proximate fruit composition of selected genotypes

et al. 2016

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Understanding the genetic variation in germplasm is of utmost importance for crop improvement. Therefore, efforts were made to analyse the molecular marker based genetic diversity of 20 Annona genotypes from five different species of family Annonaceae. During analysis, a set of 11 RAPD primers yielded a total of 152 bands with 80.01 % polymorphism and PIC for RAPD ranged from 0.86 to 0.92 with a mean of 0.89. With 93.05 % polymorphism, 12 SSR primers produced 39 amplicons. The PIC for SSRs ranged from 0.169 to 0.694 with of average of 0.339. The dendrogram produced from pooled molecular data of 11 RAPD and 12 SSR primers showed seven clusters at a cutoff value of 0.78. The dendrogram discriminated all the Annona genotypes suggesting that significant genetic diversity was present among the genotypes. Proximate fruit composition study of nine fruiting genotypes of Annona revealed that A. squamosa possessed significantly higher amount of most of studies biochemical which gives an opportunity to fruit breeders to improve the other Annona species. Likewise, A. muricata being rich in seed oil content can be exploited in oil industries.Electronic supplementary materialThe online version of this article (doi:10.1007/s13205-016-0520-9) contains supplementary material, which is available to authorized users.

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Section: Resultssupporting

confidence: 91%

Molecular diversity of Annona species and proximate fruit composition of selected genotypes

et al. 2016

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“…The oil content in seed was 45.22%, which was higher than that in an Iran variety tea seed (30.3%) [30] and groundnut kernel seed (40.83%), but lower than that in palm kernel seed (54.18%) and gingerbread plum seed (47.28%) [31,32]. The tea cake after cold-pressing of the seeds contained 18.61% of oil, which indicated the coldpressing extraction efficiency was only about 60%, and the residual oil in tea cake was comparable to that in the cake of Meliaceae seed after hexane extraction [33]. A relatively low level of protein was determined, 7.12% in seed and 10.53% in cake, respectively, which was far lower than that in gingerbread plum seed [32].…”

Section: Discussionmentioning

confidence: 96%

Chemical composition, thermal stability and antioxidant properties of tea seed oils obtained by different extraction methods: Supercritical fluid extraction yields the best oil quality

Shao

Liu

Fang

et al. 2014

Euro J Lipid Sci & Tech

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A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold‐pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined. The main ingredient in seed and cake was fat, fiber, total sugar, and considerable amounts of amino, 74.59 and 93.25 g/100 g protein, respectively were found. The results also indicated that oleic acid and linoleic acid were the dominant unsaturated fatty acids in tea seed oils, irrespective of extraction methods and sources. The TSO(SCF) contained the highest levels of squalene, lupeol, and total sterols whereas TSCO(SCF) and TSO(CP) had higher contents of total phenolics and α‐tocopherol. The TG/DTG curves showed TSO(CP) and TSO(SCF) were more thermally stable than TSCO(SCF), and the antioxidant activity assays demonstrated that TSO(CP) and TSCO(SCF) exhibited stronger radical scavenging ability. The overall physicochemical properties of the tested oils indicated that TSO(SCF) had the best oil quality. This work may be useful to food oil industry to produce high quality tea seed oils through utilization of suitable oil extraction methods and raw materials. Practical applications: The growing consumption of green tea promoted the increased production of tea seed, which has totaled as much as 1.6 million tons annually since 2011. As an important source of edible oil, the exploitation rate of tea seed is insufficient (≤1%) in China. This study indicates that oil extracted from tea seed as well as cold‐pressing cake can be exploited for high quality edible oil because of similar fatty acid composition and better bioactive compound composition (e.g., α‐tocopherol, total phytoterols, and lupeol) compared to olive oil. Further, the evaluation of thermal stability provides basis for oil's refining to prepare salad oil, mayonnaise, etc. TSO(SCF) and TSCO(SCF) both had good antioxidant activity, which is applicable in the industry of skincare. A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold‐pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined.

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“…Pressing by mechanical press caused 6-10% of oil remained in cakes, extraction with solvent (hexane, benzene) -0.5-1% of oil in oilcakes, but it is necessary to evaporate solvent before oil using. [21,22]. Applying "in situ" process, it is possible to extract all oil from seed, because it is not necessary to remove fossil diesel, which was used as extractant in this process.…”

Section: Selection Of Optimum Reaction Parametersmentioning

confidence: 99%

Reactive extraction and fermental transesterification of rapeseed oil with butanol in diesel fuel media

Sendžikienė

Makarevičienė

Gumbytė

2015

Fuel Processing Technology

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Composition of Azadirachta indica and Carapa procera (Meliaceae) seed oils and cakes obtained after oil extraction

Cited by 53 publications

References 27 publications

Molecular diversity of Annona species and proximate fruit composition of selected genotypes

Molecular diversity of Annona species and proximate fruit composition of selected genotypes

Chemical composition, thermal stability and antioxidant properties of tea seed oils obtained by different extraction methods: Supercritical fluid extraction yields the best oil quality

Reactive extraction and fermental transesterification of rapeseed oil with butanol in diesel fuel media

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