Influence of water content of the pulp on the extraction and the physicochemical properties of <b><i>Canarium schweinfurthii</i></b> oil

Tchiégang, C.; Leudeu, Bertille Carine Tchankou; Kapseu, C.; Fomethe, Anaclete; Parmentier, Michel

doi:10.1002/ejlt.200400952

Cited by 3 publications

(2 citation statements)

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“…These fruits are therefore considered as an alternative oil source for human consumption. Recent works were carried out to investigate the conditions for the aiele pulp oil extraction [5,6]. This oil may be consumed raw in toasts, salads and other foodstuffs, as well as after domestic heating such as frying or boiling.…”

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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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: 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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“…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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