Anti-Oxidant Vitamins, Minerals and Tannins in Oil from Groundnuts and Oyster Nuts Grown in Uganda

Musalima, Juliet Hatoho; Ogwok, Patrick; Mugampoza, Diriisa

doi:10.33425/2641-4295.1016

Cited by 4 publications

(5 citation statements)

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“…Sunflower oil had a higher (38%) MUFA content which is associated with oil stability. On antioxidant contents, sunflower oil has been reported to contain higher 41.08 mg/100 g vitamin E compared to 2.03 mg/100 g vitamin E, 23.34 mg/100 g vitamin A, and 2.68 mg/100 g beta-carotenes reported in oyster nut oil by Musalima et al [ 28 ]. These results reflect on the implications of high PUFA contents in oyster nut oil stability and highlight the need for refining and antioxidant supplementation during long-time storage.…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil

Mwakasege

Treydte

Hoeglinger

et al. 2021

International Journal of Food Science

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The selection of healthy fats for consumption is important. Linoleic acid (LA) (omega-6) and alpha-linolenic acid (ALA) (omega-3) are essential polyunsaturated fatty acids required for the maintenance of good health; however, LA derivatives such as arachidonic acid (AA) are associated with the onset of inflammatory diseases, and both are prone to oxidation and deterioration. This study compared the fatty acid contents, peroxide value (PV), p-anisidine value (p-AV), and free fatty acids (FFA) of the oyster nut oil with refined sunflower, nonrefined sunflower, and flaxseed oil stored at 27°C for 40 days. Flaxseed oil had significantly high ALA content (59.8%) compared to 0.1-0.5% for oyster nut and sunflower oil brands. The LA content was high in sunflower brands (50.3-52.8%) compared to the oyster nut (48%) and flaxseed oil 14.7%. Oleic acid was lower in oyster nut oil (8.6%) and flaxseed oil 15.8% compared to sunflower brands (35.7-38.2%). As a consequence, oyster nut and flaxseed recorded higher PV of 4.35-2.88 mEq O2/kg and FFA 0.26-0.47% compared to sunflower brands. The p-AV recorded small values which were not significantly different in all samples. Although oyster nut is widely consumed by pregnant and lactating women across Africa, its keeping quality in nonrefined form is low compared to flaxseed and sunflower oil as shown in this study. Hence, the fatty acid contents in oyster nuts should be consumed in other alternative forms such as flour and roasted kernels rather than its oil when in nonrefined form. This study will enable the consumption balance of omega-6/omega-3 fatty acids and the keeping quality of oils which is key to health.

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Section: Resultsmentioning

confidence: 99%

Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil

Mwakasege

Treydte

Hoeglinger

et al. 2021

International Journal of Food Science

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“…Six samples were collected from each site (Table 1). Samples were cleaned, sun-dried as described by Musalima et al (2019), and transported to the University of Applied Sciences, Wels, Upper Austria, for analysis.…”

Section: Sample Collectionmentioning

confidence: 99%

“…Oyster nuts (Telfairia pedata Hook) is one of the underutilized oilseed plants of the family Cucurbitaceae in sub-Saharan Africa (Ajayi & Dullou, 2015;Asiegbu, 1987). These nuts are grown for their valuable edible nuts, which are consumed fresh, roasted, ground, or added as thickeners in vegetables, soups, or meat dishes (Ajayi & Dullou, 2015;Musalima et al, 2019). The flour made from oyster nut seeds is supplemented in baked products, while its pressed oil is locally used for cooking by local communities (Kazadi et al, 2015;Okoli, Bosa & Nyananyo, 1988).…”

Section: Introductionmentioning

confidence: 99%

Variations in nutrient composition of oyster nuts (Telfairia pedata) across different agro-climatic conditions

Mwakasege

Treydte²,

Hoeglinger

et al. 2021

Cogent Food & Agriculture

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In sub-Saharan Africa, nutrient deficiency remains a challenge. The challenge is partly due to the underutilization of available local nutrient sources and failure to optimize nutrients based on agro-climatic conditions. This study investigated the nutrient composition and variations in the underutilized oyster nuts (Telfairia pedata) from different sites and elevation levels encompassing different agro-climatic conditions. Fats were the most abundant contents of the nuts with 68%, followed by 25% protein, 5% carbohydrates, and 2% ash. Fatty acid contents were dominated by linoleic acid (47%), while magnesium was 150 mg/100 g, the most abundant mineral element. Protein and fat contents increased significantly with declining elevations, while sites did not show any significant effects, except for oleic acids. These were higher in Tanga compared to Kilimanjaro and Arusha sites. In contrast, linoleic acids and minerals such as magnesium (Mg) and phosphorus (P) decreased significantly in low elevations. Other nutrients such as carbohydrates, potassium (K), calcium (Ca), iron (Fe), palmitic acid, and stearic acid were not significantly affected by site nor elevations. Our results highlight that, particularly in lower elevations associated with high temperature and high precipitation, oyster nuts' quality is optimized and can contribute to reducing micronutrient deficiency and improve local communities' nutritional status in sub-Saharan Africa.

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“…Telfairia pedata fruits are usually edible, the nuts/seeds (shown in Figure 1) can be either eaten raw, roasted, or grounded and used as thickeners in various dishes of vegetables and meat (Ajayi & Dullou 2015, Musalima et al, 2019. Due to high fat and protein contents, ground T. pedata seeds are locally used by lactating (nursing) mothers to increase milk production (Minzangi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Nutrients, phenolics, fatty acids and mineral composition of Telfairia pedata (SIMS) hook seed kernels obtained from Kilimanjaro, Tanzania

Monica

2024

gjs

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In this study, the nutrients, phenolics, minerals and fatty acids compositions of the seed kernels of Telfairia pedata was determined using standard laboratory procedures. The results from Gas Chromatography - Mass Spectrometry (GC-MS) indicated that the studied T. pedata was composed of 2,4-bis(1,1-dimethylethyl)phenol (9%), pentadecanol (2%), di(2- propylpentyl)phthalic acid (5.8%), myristic acid (1.5%), palmitic acid (14%), linoleic acid (44%) and others. Quantification of fatty acids showed linoleic acid (500 μg/mL), oleic acid (350 μg/mL), 5Z,8Z,11Z,14Z-eicosatetraenoic acid (403 μg/mL), palmitic acid (410 μg/mL), heneicosanoic acid (462 μg/mL) and others. Proximate analysis indicated moisture (5.06%), total ash (1.22%), crude fat (62%), crude fibre (0.89%), crude protein (23.05%) and total carbohydrate (7.78%). Mineral composition analysis showed the presence of K (320.71 μg/ mL), Na (130.98 μg/mL), Mg (6.45 μg/mL), Ca (8.01 μg/mL), Fe (2.46 μg/mL), Zn (0.62 μg/ mL), Cu (0.69 μg/mL) and Mn (0.2 μg/mL). These results suggest that the seeds of T. pedata could be a good source of supplements to improve cardiovascular health, insulin sensitivity, immunomodulation, anti-inflammation, and antimicrobials. The seeds could also be a source of proteins, fats, and minerals to alleviate malnutrition especially for children under 5 years. Furthermore, since these seeds are rich in oil, they could be used for production of soaps, paints and lubricants.

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Anti-Oxidant Vitamins, Minerals and Tannins in Oil from Groundnuts and Oyster Nuts Grown in Uganda

Cited by 4 publications

References 0 publications

Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil

Fatty Acid Contents and Stability of Oyster Nut Oil (Telfairia pedata) Compared to Flaxseed and Sunflower Oil

Variations in nutrient composition of oyster nuts (Telfairia pedata) across different agro-climatic conditions

Nutrients, phenolics, fatty acids and mineral composition of <i>Telfairia</i> <i>pedata</i> (SIMS) hook seed kernels obtained from Kilimanjaro, Tanzania

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