FATTY ACIDS AND TRIGLYCERIDES OF<i>Canarium schweinfurtthii Engl.</i>FRUIT

Kapseu, C.; Parmentier, Michel; Kayem, G. J.; Schuffenecker, L.; Dirand, M.

doi:10.1080/01435698.1996.9752962

Cited by 10 publications

(11 citation statements)

References 4 publications

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“…In fact, C. schweinfurthii fruits after harvest undergo many biochemical changes leading to hardening, a phenomenon that could have an influence on the chemical characteristics of the oil [3,4].…”

Section: Acid Value Peroxide Value Anisidine Value C18:2/c16:0mentioning

confidence: 99%

“…(Burseraceae) is a common tree growing wild in African humid forests, especially in Sub-Saharan Africa from Sierra Leone to Angola [1]. This multiple-purpose tree specie produces black fruits usually called aiele, which are characterized by their high lipid content (31 to 40%) with a significant amount of linoleic acid [2][3][4]. These fruits are therefore considered as an alternative oil source for human consumption.…”

Section: Introductionmentioning

confidence: 99%

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Changes in Canarium schweinfurthii Engl. oil quality during microwave heating

Dandjouma

Tchiégang

Kapseu

et al. 2006

Eur. J. Lipid Sci. Technol.

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Changes in Canarium schweinfurthii Engl. oil quality during microwave heatingThe changes in some physical and chemical characteristics of Canarium schweinfurthii Engl. oil during microwave heating were investigated. This oil was subjected to heating at three power settings (160, 750 and 900 W) for three different exposure durations (5, 10 and 20 min). The changes in physical characteristics were studied in comparison to the changes in several chemical characteristics. The physical evaluation of the oil was based on viscosity and ultraviolet absorption, whereas chemical evaluation was based on free fatty acid content, peroxide and anisidine values, fatty acid composition and C18:2/C16:0 ratio. The experimental results showed a significant increase (p ,0.05) in chemical and physical characteristics with heating power setting and exposure duration. Changes also appeared in oil fatty acid composition.

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Section: Acid Value Peroxide Value Anisidine Value C18:2/c16:0mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes in Canarium schweinfurthii Engl. oil quality during microwave heating

Dandjouma

Tchiégang

Kapseu

et al. 2006

Eur. J. Lipid Sci. Technol.

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“…The fatty acids in shea butter were similar to those mentioned in earlier studies (Kapseu et al ., ; Maranz et al ., ; Di Vincenzo et al ., ) (Table ). The main fatty acid is oleic acid (45%) followed by stearic acid (42–44%); together they represent 87–89% of the total fatty acids.…”

Section: Resultsmentioning

confidence: 98%

Characteristics of traditionally processed shea kernels and butter

Honfo

Linnemann

Akissoé

et al. 2013

Int J of Food Sci Tech

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Summary The traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun‐drying. Neither treatment influenced the moisture content of the kernels (8–10%), but the boiling treatment resulted in more free fatty acids (FFA) (6%) and a higher fat content (41%) of kernels. A sensory panel preferred shea butter from boiled kernels because of its soft texture and intense smell. This butter also had the highest values for moisture content (2%), unsaponifiable matter (7%), tocopherol compounds (125 mg g−1), peroxide value (8 meq O2 kg−1), iodine value (53 mg I2 100 g−1) and FFA (2%). Minor variations were noticed in the fatty acid profile. Aside from the use of butter from both boiled and smoked kernels in cosmetics, the butter from smoked kernels will be more suitable for food purposes.

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“…Depuis plus de 25 ans, notre équipe de recherche a analysé une vingtaine d'oléagineux africains [25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44]. Une présentation synthétique des résultats est illustrée par les tableaux 7 et 8 pour les acides gras et les triglycérides respectivement.…”

Section: Analyseunclassified

Production, analyse et applications des huiles végétales en Afrique

Kapseu

2009

OCL

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This paper analyses the evolutions of the different needs related to the food and non food uses of conventional oil crops (palm, cotton, groundnuts), immerging and marketable oil culture (shea) as well as the domestic oil cultures (Canarium, safou). Africa accounts for about 6.5% of the total World production of palm oil. In the last few years palm oil has witnessed an evolution in Africa through the diversification of its uses. A lot has also been done on the use of palm oil as bio-fuels. The production of cotton seed oil has equally witnessed changes from press extraction followed by solvent extraction to direct extraction with pure solvents followed by neutralisation in an appropriate medium as major innovations. West Africa produces about 50 % of the total groundnuts production in Africa. Small scale processing of groundnuts is more popular than industrial processing. This is justified by the diverse uses of the different groundnut byproducts. The most remarkable innovations concern the emerging oil cultures such as shea butter. In fact the incorporation of 5% shea butter in chocolate formulations has given an added value to shea. Techniques have been put in place for improving on the production methods and quality of the butter. The evolution in this sector is better illustrated by the putting in place of an indirect solar dryer and a vertical manual screw press. The big handicap that slows down evolution remains at the level of the transfer of technology to the rural milieu. Problems on the transfer preservation of Canarium were resolved by preserving them in appropriate media and conditions. Dried safou fruits can now be found in the market. This illustrates the appropriation of technology by small and medium sized enterprises.

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FATTY ACIDS AND TRIGLYCERIDES OFCanarium schweinfurtthii Engl.FRUIT

Cited by 10 publications

References 4 publications

Changes in Canarium schweinfurthii Engl. oil quality during microwave heating

Changes in Canarium schweinfurthii Engl. oil quality during microwave heating

Characteristics of traditionally processed shea kernels and butter

Production, analyse et applications des huiles végétales en Afrique

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