Chemical characterization of seeds and seed oils from mature Terminalia catappa fruits harvested in Côte d’Ivoire

Yapo Thierry Monnet, Albarin Gbogouri, Pamphile Kouadio Bony Koffi, Lucien Patrice Kouamé

Laboratoire de Biocatalyse et des Bioprocédés de l’Université d’Abobo-Adjamé (Abidjan, Côte d’Ivoire), 02 BP 801 Abidjan 02, Côte d’Ivoire

Key words: Chemical composition, Côte d’Ivoire, fruit, seed oil, Terminalia catappa.

fruit-bowl-2Abstract

The seeds of mature Terminalia catappa ripe (MTCRF) and unripe fruits (MTCUF) from Côte d’Ivoire were analysed for their main chemical compositions. Studies were also conducted on properties of oils extracted from the same seeds. The following values (on a dry-weight basis) were obtained for seeds of MTCUF and MTCRF, respectively: moisture 5.10 ± 0.75 and 4.80 ± 0.34%, crude protein 29.77 ± 1.12 and 29.89 ± 0.41%, oil 58.61 ± 0.13 and 63.65 ± 0.04 %, total sugars 3.02 ± 0.05 and 3.53 ± 0.10 %, reducing sugars 0.08 ± 0.01 and 0.06 ± 0.01%, total carbohydrate 5.38 ± 0.02 and 5.09 ± 0.12 %, total ash 5.10 ± 0.20 and 4.60 ± 0.14% and calorific value 573.79 ± 1.02 and 567.75 ± 0.84 kcal/100 g. Within these seeds, the potassium concentration was the highest, followed by phosphorus and calcium. The major saturated fatty acid was palmitic acid, while the main unsaturated fatty acid was oleic acid for the MTCRF and linoleic acid for the MTCUF seed oils. These seed oils had characteristically low acidity and peroxide values and showed some absorbance in the UV-B and UV-C ranges. MTCUF and MTCRF seeds and seed oils originated from Côte d’Ivoire were a good quality and could be used in cosmetic, pharmaceutical and food products.

Get the original article sin Source: Volume 2, Number 10 (1), October 2012 – IJB

Published By: International Journal of Biosciences (IJB)

Related Post: The effects of physical activity on the amounts of blood factors on a group of Iranian adolescent students

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *