Lipids Characterization and Industrial Potentials of Pumpkin Seeds (<i>Telfairia occidentalis</i>) and Cashew Nuts (<i>Anacardium occidentale</i>)

Eddy, E. O.; Ukpong, J. A.; Ebenso, Eno E.

doi:10.1155/2011/974343

Cited by 13 publications

(15 citation statements)

References 7 publications

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“…this value is lower than 3.97, 3.56, 3.48, and 2.22mgKOH/g reported by earlier researchers [19], [20], [21], [7], [16]. Lower acid values of 0.76mgKOH/g had also been reported [22].…”

Section: Acid Valuecontrasting

confidence: 59%

Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

Samuel¹,

Barine²,

Joy³

2017

IJNFS

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Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Shea nut oil (Shea butter) gave 58.00% ether extract, 0.88% free fatty acids, 1.7mgKOH/g acid value, 1.03mEqO 2 /kg peroxide value, 70.00g/100g iodine value, 227.94mgKOH/g saponification value, 0.95% Unsaponifiable matter, and 226.17mgKOH/g ester value. Fluted pumpkin seed oil gave 52.60% ether extract, 0.71% free fatty acids, 1.41mgKOH/g acid value, 1.17mEqO 2 /kg peroxide value, 119.67g/100g iodine value, 179.04mgKOH/g saponification value, 0.57% Unsaponifiable matter, and 177.63mgKOH/g ester value. The iodine value of Shea butter and Telfairia seed oil were significantly (p<0.05) higher than that of the control which gave 57.33g/100g iodine value. Shea butter also gave 1.461 refractive index, 0.927g/ml density, 36.57°C slip melting point, 211.00°C smoke point, 83.92cSt kinematic viscosity, and 4red and 20yellow lovibond colour. Fluted pumpkin seed oil gave 1.463 refractive index, 0.903g/ml density, 18.60°C slip melting point, 244.50°C smoke point, 34.98cSt kinematic viscosity, and 5red and 20yellow lovibond colour. Shea butter gave 50.6% total saturated fatty acids, and 49.1% total unsaturated fatty acids, with stearic (45.8%) and oleic (42.5%) as the predominant saturated, and unsaturated fatty acids respectively. Fluted pumpkin seed oil gave 18.4% total saturated fatty acids, and 80.2% total unsaturated fatty acids, with palmitic (17.5%) and linoleic (62.4%) as the predominant saturated, and unsaturated fatty acids respectively. Shea butter, with a melting point of 36.57°C will provide a good solid base for bakery fat production, while Telfairia seed oil with iodine value of 119.33(g/100g) will provide healthy fatty acids and the needed plasticity. A blend of Shea butter and fluted pumpkin seed oil in bakery fat production has potential to improve the nutritional and functional properties of the end products.

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“…this value is lower than 3.97, 3.56, 3.48, and 2.22mgKOH/g reported by earlier researchers [19], [20], [21], [7], [16]. Lower acid values of 0.76mgKOH/g had also been reported [22].…”

Section: Acid Valuecontrasting

confidence: 59%

Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

Samuel¹,

Barine²,

Joy³

2017

IJNFS

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“…The saponification values obtained in this study are in agreement with what other authors previously reported on pumpkin spp seed oil extracted using nhexane by shaking and in soxhlet apparatus (Ardabili et al, 2011;Srbinoska et al, 2012). However, Chatepa and Masamba 45 saponification values for acetone and ethanol extracted oils were more than 91.16±3.63 mg KOH/kg for pumpkin (Telfairia occidentalis) seeds oil extracted using petroleum ether in a soxhlet apparatus (Eddy et al, 2011) and 44.88 mg KOH/kg (Eze, 2012) using n-hexane in a soxhlet apparatus reported in Nigeria.…”

Section: Effect Of Solvent Type and Polarity On Saponification Valuesupporting

confidence: 92%

The influence of solvents polarity on physicochemical properties and oil yield extracted from pumpkin (Cucurbita maxima) seed

Chatepa¹,

Masamba²

2019

J. Agric. Biotech. Sustain. Dev.

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The effect of solvent polarity, polar and non-polar solvents, on pumpkin (Cucurbita maxima) seed oil yield and quality based on selected physicochemical properties was investigated. Five different solvents, like petroleum ether, hexane, cyclohexane, acetone and ethanol were used on a laboratory scale in this study. Results showed that both physicochemical properties and oil yield extracted from the pumpkin seed were influenced by solvent polarity. Oil yield ranged from 4.12 to 27.93%, with higher yield registered in petroleum ether and lowest in ethanol. Results on the physicochemical properties were as follows: Refractive index ranged from 1.437 (cyclohexane) to 1.466 (hexane), acid value, in mg KOH/g oil, ranged from 1.80 (cyclohexane) to 43.54 (ethanol), Peroxide value ranged, in meq O 2 /kg, from 6.70 (hexane) to 58.11 (ethanol), Iodine value, in g I 2 /g, ranged from 1.20 (petroleum ether) to 36.73 (ethanol), Saponification value, in mg KOH/kg, ranged from 30.54 (hexane) to 121.14 (acetone). The findings have demonstrated that solvent polarity significantly influenced physicochemical properties and oil yield extracted from pumpkin seed and therefore can assist in selecting solvents required in oil extraction to maximize yield and enhance or maintain oil quality.

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“…The number of peroxide value milli-equivalents (meq) peroxide per 1 kg of oil was measured as described earlier. 18 Control and treated cake with different concentrations of seeds oil 0.03, 0.05, 0.07, 0.09, and 0.11 mg/100g of butter and BHT (butylated hydroxytoluene) at concentration of 0.02 mg/100 g of butter, was stored at different times 0, 5, 10, and 15 days at 4 ˚C. Next, 1 g of the sample was boiled with 1 g potassium iodide and 20 mL of solvent mixture (Glacial acetic acid and chloroform [2:1]…”

Section: Peroxide Value Determinationmentioning

confidence: 99%

Extraction and Identification of Cactus Opuntia dillenii Seed Oil and its added Value for Human Health Benefits

AL-Saad¹,

Altemimi²,

Aziz³

et al. 2019

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Oilseed content from O. ficus-indica (prickly pears) ranges from 5.0% to 14.4% according to the Turkish varieties Ortaoren or Eskioba Matth¨aus. The seeds of Opuntia dillenii were used as high-quality edible oil with health benefits as they contains high amounts of unsaturated fatty acids. The main fatty acids of the 17 cactus oil samples from Morocco are palmitic acid and linoleic acid. 10 Cactus Pear seedoil contains saturated and unsaturated fatty acids, with higher linoleic acid content, while myristic, palmitoleic, hexa-decadienoic, and margaric are present in minimal amounts. Opuntia dillenii seed-oil also includes phenolic acids, flavonoids, and tannins that are considered as antioxidants for the pharmaceutical industry. 11 The fatty acid composition of this oil is an essential indicator for its added nutritional value. 12 Supplementation of bakery products like cake, that present a rich source of energy and protein, with butter of Cactus seed-oil will further help in improving its nutritional value and chemical qualities. Development of value added products from diverse raw ingredients is receiving the prime focus of the food processing industry and by researchers. 13,14

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Lipids Characterization and Industrial Potentials of Pumpkin Seeds (Telfairia occidentalis) and Cashew Nuts (Anacardium occidentale)

Abstract: (.38, 1.88) and peroxide value; (11.75, 15.23) respectively. Oils from these seeds were found to exhibit the needed potentials for utilization in paint and food industries and as biofuel.

Cited by 13 publications

References 7 publications

Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

The influence of solvents polarity on physicochemical properties and oil yield extracted from pumpkin (Cucurbita maxima) seed

Extraction and Identification of Cactus Opuntia dillenii Seed Oil and its added Value for Human Health Benefits

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