Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Abstract

SUMMARY:In this study, the chemical composition, physicochemical properties, phenolic acids and volatile compounds of alhydwan (Boerhavia elegana Choisy) seed oil were evaluated. The crude oil content was 11.49%, ash 6.88%, moisture 6.12%, protein content 14.60%, total carbohydrate 24.77% and fiber 36.13%. The oil contain a high quantity of unsaturated fatty acids (74.63 mg·100 g −1 ) with oleic (C18:1) (57.77%), palmitic (C16:0) (18.65%) and linoleic (C18:2) (12.88%) acids as the most abundant. The relative density was 0.88 and the iodine value 105.59. The color analysis showed a value of 28.33 Y+1.43 R. The oil also had a high relative oxidative stability. The tocol composition showed that α-tocotrienol, γ-tocopherol and γ-tocotrienol were in a higher concentration than the rest. Seven phenolic acids (caffeic, vanillic, galic, p-coumaric, ascorbic, cinnamic and ferulic) were detected, with ascorbic acid as the predominant one (5.44 mg·100 g −1 ). In relation to the volatile composition, 48 compounds were found with Z-10-Pentadecen-1-ol (56.73%); Hexadecenoic acid, Z-11-(18.52%); 9,12-Octadecadienoic acid (Z,Z)-(3.93%) and 9,12-Octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl) ethyl ester (3.04%) as the most abundant. These findings demonstrated the potential of alhydwan seeds to be used as a good source of quality edible oil. KEYWORDS:Alhydwan; Boerhavia elegana Choisy; Novel food; Phenolic acids; Physicochemical properties; Volatile compounds RESUMEN: Propiedades físico-químicas, ácidos fenólicos y compuestos volátiles del aceite extraído de semillas de alhydwan (Boerhavia elegana Choisy). En este estudio se ha determinado la composición química, las propiedades físico-químicas, ácidos fenólicos y compuestos volátiles de aceites de semillas de alhydwan (Boerhavia elegana Choisy). Las semillas contenían un 11.49% de aceite, 6.88% de cenizas, 6,12% de humedad, 14.60% de proteínas, 24.77% de carbohidratos totales y 36.13% de fibra. El aceite contiene 74,63 mg·100 g −1 de ácidos grasos insaturados, con oleico (C18: 1) (57,77%), palmítico (C16: 0) (18,65%) y linoleico (C18: 2) (12,88%) como los más abundantes. La densidad relativa fue de 0,88 y el índice de yodo de 105,59. El análisis del color mostró un valor de 28.33 Y+1,43 R. El aceite también mostro tener una alta estabilidad oxidativa relativa. La determinación de la composición de tocols mostró que α-tocotrienol, γ-tocoferol y γ-tocotrienol están presentes en mayor concentración que el resto. Se detectaron siete ácidos fenólicos (cafeico, vaníllico, galico, p-cumárico, ascórbico, cinámico y ferúlico), siendo el ácido ascórbico el mayoritario (5,44 mg·100 g −1 ). En la determinación de voláti-les, se encontraron 48 componentes, con Z-10-Pentadecen-1-ol (56,73%); ácido hexadecenoico, Z-11-(18,52%); ácido 9,12-octadecadienoico (Z, Z) -(3,93%) y ácido 9,12-octadecadienoico (Z, Z) -, éster 2-hidroxi-1-(hidroximetil) etil (3,04%) como mayoritarios. Estos resultados demostraron que las semillas de alhydwan tiene un gran potencial para ser utilizadas como u...

Chemical composition, oxidative stability, and sensory properties of <em>Boerhavia elegana Choisy</em> (alhydwan) seed oil/peanut oil blends

“…(Pandurangan et al, 2014). It indicates that the oil has started to degrade, a situation that is common in unsaturated oils (Al-Farga et al, 2015). The reduction in peroxide value observed for the oil blends signifies that the addition of alhydwan oil to peanut oil makes the latter slightly more resistant to degradation.…”

“…β-Tocopherol was not detected. γ-Tocopherol had the highest proportions in all of the blends (54.25, 64.64, 66.59, 67.07, and 66.59% in the 10:90, 20:80, 30:70, 40:60, and 50:50 alhydwan-peanut blends, respectively) followed by δ-tocopherol (29.10, 32.85, 31.22, 30.87, and 31.43%, respectively), the incorporation of alhydwan seed oil into peanut oil improved the quality characteristics of the high-quality blended oils, because alhydwan oil is a rich source of tocopherols (AL-Farga et al,2015). The total tocopherol content in all of the blended oils (580-719 mg/kg) was close to the content obtained by (Azhari and Wenshui, 2015) in a blend of 5% Cucumis melo var.…”

“…Alhydwan, or Boerhavia elegana Choisy, is an edible herbaceous plant from the family Nyctaginaceae. Its seed contains 11.49% crude oil, 14.60% protein, 6.12% moisture, 6.88% ash, 36.13% fiber, and 24.77% total carbohydrates (Al-Farga et al, 2015). The oil from the alhydwan seed is edible and possesses high nutritional value, with 57.8% oleic acid, 12.9% linoleic acid, and 18.6% palmitic acid, as the main fatty acids (Al-Farga et al, 2015).…”

“…Its seed contains 11.49% crude oil, 14.60% protein, 6.12% moisture, 6.88% ash, 36.13% fiber, and 24.77% total carbohydrates (Al-Farga et al, 2015). The oil from the alhydwan seed is edible and possesses high nutritional value, with 57.8% oleic acid, 12.9% linoleic acid, and 18.6% palmitic acid, as the main fatty acids (Al-Farga et al, 2015). The total quantity of unsaturated fatty acids (oleic, linoleic, and palmitic) is 74.63 mg/100 g. Because of this high value of unsaturated fatty acids, it has been suggested that the oil can substitute any highly unsaturated oil in the diet (Al-Farga et al, 2015).…”

“…The oil from the alhydwan seed is edible and possesses high nutritional value, with 57.8% oleic acid, 12.9% linoleic acid, and 18.6% palmitic acid, as the main fatty acids (Al-Farga et al, 2015). The total quantity of unsaturated fatty acids (oleic, linoleic, and palmitic) is 74.63 mg/100 g. Because of this high value of unsaturated fatty acids, it has been suggested that the oil can substitute any highly unsaturated oil in the diet (Al-Farga et al, 2015). Nevertheless, compared to peanut oil, there are differences in chemical composition.…”