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Dzondo-Gadet M.,British Petroleum | Kama Niamayoua R.,Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition | Nsikabaka S.,Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition | Ossoko J.P.L.,British Petroleum | And 5 more authors.
Advance Journal of Food Science and Technology | Year: 2015

In the present study, characteristics of seeds and oil extracted by soxhlet with hexane from Manga groundnut (Arachis hypogea) are evaluated. The percentage composition of the Manga groundnut seeds is: lipid content (47.43±1.6%), protein content (32.64±0.26%) and Total carbohydrates (17.56±1.33%), moisture (7.58±0.86) and ash (5.67±0.98). The major nutrients (mg/100 g of seeds) found in the seeds are: potassium (2070.00±0.97) magnesium (350.00±0.84), calcium (45.00±0.67) and phosphate (672.19±0.97) and sodium (12.5±0.5). The physical properties of the oil extracts showed the state to be fluid at room temperature (25-30°C) and the color to be pale-yellow or golden-yellow, in general. Chemical properties of the oil extracts, Acid value (Av) 4.56 (oleic acid); Peroxide value (Pv) (2.48 meq O2/Kg), Saponification value (Sv) (258.06 mg KOH/g) and an Iodine value (Iv) of 100.93±1.88 mg/100 were been evaluated. The oil contains high levels of oleic acid C18: 1 (53.18%), followed by linoleic acid C18: 2 (29.74%) and palmitic acid C16: 0 (12.43%). There is slight fraction of stearic acid C18: 0 (1.52%) and Behenic acid C 22: 0 (1.21%). The DSC cooling curves reveal that: cooling point = -12.9°C and cooling enthalpy = 49.64 J/g. The results of the present analytical study show that Manga groundnut oil could be useful as edible oils and for industrial applications. © Maxwell Scientific Organization, 2015.


Dzondo-gadet M.,British Petroleum | Kama Niamayoua R.,Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition | Nsikabaka S.,Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition | Ossoko J.P.L.,British Petroleum | And 4 more authors.
Research Journal of Applied Sciences, Engineering and Technology | Year: 2015

Some quality characteristics of seed oil extracted from Kumu; (Bombax aquaticum ) or "white peanut" harvest at Nkamba (DR Congo) were investigated. Herein, Kumu was chemically characterized regarding nutritional value, fatty acids, crude fat and chemicals indices. Furthermore, viscosity, absorptivity at 232 and 270 nm, color and DSC profil were evaluated. Data showed that the wild sample gave higher nutritional contribution related to a higher content of carbohydrates (54.74%±0.05), followed by fat (36.97±0.30%), proteins (5.68%±0.2), moisture (5.89%±0.12) and ash (2.61%±0.34). The physical properties of the oil extracts showed the state to be liquid at room temperature (25±1°C) and the color of the oil yellow clear (L* = 57.85; a* = 5.73; b* = 76.55). The dynamic viscosity of the oil was 12 mPa.sec. Among the chemical properties of the oil extracts, acid value (8.18±0.82 mg de NaOH/g), saponification number (162.31±0.15 mg KOH/100g of oil), iodine value (25, 59 m /100 g of oil) and peroxide value (6.86±0.31 meqO2/Kg) compared well with those of heated oils samples. The fatty acid composition consisted 54.89% palmitic acid (C16:0), 8.87% docosahexaenoic acid (C22:6ω3), 7.54% oleic acid (C18:1ω9), 6.09% Linoleic acid (C18:2), 3.19% Stearic acid (C18:0), 2.17% α-Linolenic acid (C18:3ω6), 0.89% Arachidonic acid (C20: 4). For a "good nutritional quality" with high health benefits, it also gave better PUFA/SFA and ω6/ω3 ratios. The thermal Behavior (DSC) of oil shows two peaks at +4.7 and +19.1°C for fusion and one peak at -4.3°C for crystallization. Absorptivity at 232 and 270 nm increased rapidly after heating. © Maxwell Scientific Organization, 2015.


Dzondo-gadet M.,British Petroleum | Nsikabaka S.,Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition | Pambou-tobi N.P.G.,British Petroleum | Linder M.,CNRS Biomolecular Engineering Laboratory | Desobry S.,CNRS Biomolecular Engineering Laboratory
Research Journal of Applied Sciences, Engineering and Technology | Year: 2014

The Nkamba nut (Ricinodendron africanum var Nkamba), named Kingoma-ngoma, a member of Euphorbiaceae yield 67% of oil when extracted with soxlhet using hexane as solvent. The crude oil is rich in C18:1 (19.48%); C18:2 (39.44%) and C18:3 (31.63%). The behavior of oil is investigated when heated at 100°C and/or stored 4 years at room temperature. The oxidation was appreciated by chemical indices or photospectrometrically (K232/270). The Totox value grew up from 5.33 in freshly extracted oils to 87.46 for aged oils. The level of hydroperoxides show a great amount of absorbance (0.857) for the primary byproducts in fresh oil heated. In the aged oils, there was a great level of ended byproducts up to 17.78. The fatty acid profile is modified with an amount of elaidic acid (0.0064 to 12.4%) and the strong decrease of the linolenic acid rate (31.63 to 1.07%). The thermogramm shows a peak of -27.1°C which is deplace to -15.1°C by progressive saturation of double bonds. Despite of natural antioxidants content, Nkamba nut oil is hardly oxidized in 4 years and then became unusual to human consumption. © Maxwell Scientific Organization, 2014.

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