Physicochemical properties, total phenol and tocopherol of some <i>Acacia</i> seed oils

Falade, Olumuyiwa S.; Adekunle, Abolanle S.; Aderogba, M.A.; Atanda, Segun O; Harwood, Chris; Adewusi, S. R. A.

doi:10.1002/jsfa.3082

Cited by 47 publications

(38 citation statements)

References 28 publications

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“…Like other parameters, this is the first report on the sterol content of A. leucophloea. However, the values are close to those reported earlier for other Acacia species (FALADE et al 2008). The results from the antioxidant assays (Tab.…”

Section: Resultssupporting

confidence: 91%

Chemical composition and antioxidant potential of Acacia leucophloea Roxb

Zia-Ul-Haq¹,

Ćavar²,

Qayum³

et al. 2013

Acta Botanica Croatica

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-The aim of this study was to evaluate the compositional and nutritional potential of methanolic extracts of various parts of Acacia leucophloea Roxb. concerning the chemical composition and antioxidant potential of which limited information is available. Compositional studies indicated carbohydrates as major components in both seed and pods. Despite differences in mineral content among the leaves, pods and seeds, calcium was found in the highest amount and zinc in the lowest. The amino acid profile indicated aspartic acid as the major amino acid and proline as the minor. Among protein fractions, globulin was present in higher amounts than other fractions. Linoleic acid was the major fatty acid detected in the oil from both pods and seeds, while g-tocopherol was the major component of the tocopherol observed from same oil. Moreover, significant antioxidant potential was observed from the extracts of all three parts investigated. The results obtained in this study clearly indicate that A. leucophloea has a sufficient potential for use as a natural antioxidant agent. Further phytochemical studies will be performed for specification of the biologically active principles.Key words: Acacia leucophloea, mineral content, amino acids, fatty acids, tocopherols, sterols, antioxidant activity Abbreviations: AOAC -Association of Official Analytical Chemists; BHA -butylated hydroxy anisole; BHT -butylated hydroxy toluene; FRAP -ferric reducing antioxidant power; ROS -reactive oxygen species; TAC -total antioxidant capacity; TEAC -Trolox equivalent antioxidant capacity; TRAP -radical-trapping antioxidant parameter.

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Section: Resultssupporting

confidence: 91%

Chemical composition and antioxidant potential of Acacia leucophloea Roxb

Zia-Ul-Haq¹,

Ćavar²,

Qayum³

et al. 2013

Acta Botanica Croatica

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“…The differences in the mean peroxide values of ripe and unripe arils differ significantly (P<0.01) in all the trees except in T 4 (P<0.05) with higher values recorded in the ripe edible arils. The values obtained for ackee oils was lower than 10.9 mEq/kg peroxide value reported for groundnut oil [17] but compared favorably with 8.98mEq/kg peroxide value reported for oil of guinea peanut [15]. Peroxide value is an indication of level of rancidity of oil, but if the peroxide value of any oil is very high, it does not necessarily mean that the oil has gone rancid but it is an indication that it will soon go rancid.…”

Section: Resultscontrasting

confidence: 68%

Variation in the chemical parameters of oil extracted from arils of Blighia sapida (ackee) with the degree of fruit ripeness

Adepoju

Abdul-Hammed²,

Esan³

et al. 2012

International Journal of Basic and Applied Sciences

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The chemical properties of oil from arils of both ripe and unripe ackee (Blighia sapida) were evaluated with a view to investigating the variations in their domestic and industrial applications. The chemical analyses of ripe and unripe aril oils respectively in different locations showed the percentage yield of oil from 54.91±2.75 to 78.25±3.91; 37.78±1.51 to 54.61 ± 2.18, iodine values of 90.0 ± 2.70 to 94.5 ± 2.84; 119.71 ± 5.99 to 131.71 ± 6.39 mg/g oil, saponification values of 190.68 ± 5.72 to 201.73 ± 6.05; 176.17 ± 7.05 to 198.15 ± 7.9 mg KOH/g. Both ripe and unripe ackee arils have peroxide value less than 10mEq/kg and acid value less than 4.0mgKOH/g. The variations between ripe and unripe ackee arils oil may prove useful in their application as cooking oils and industrial raw materials.

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“…The high saponification value of dabai oils indicated that the fatty acids present in the oils have high number of carbon atoms. This means that dabai oils also, after hydrogenation, could be substituted for some conventional oils in soap and shampoo industry (Akintayo and Bayer, 2002;Falade et al, 2008). The results of ANOVA test showed that there was a significant difference (p < 0.05) between the saponification value of dabai oils and commercial oils.…”

Section: Physicochemical Propertiesmentioning

confidence: 85%

“…In this study, low iodine value could be beneficial since it is always associated with good quality and a longer shelf life (Ortega-Nieblas et al, 2001). Falade et al (2008) reported that low iodine content prevents oxidative deterioration in foods, and also suitable to be used as biodiesel fuels as the oil in not viscous and hence have a high degree of atomization. However, ANOVA test showed that there were significant differences (p < 0.05) among the dabai oils and the studied commercial oils.…”

Section: Physicochemical Propertiesmentioning

confidence: 97%