Study on Variation in Seed Morphology, Oil Content and Fatty Acid Profile of Madhuca longifolia Grown in Different Agro-Climatic Zones in Sri Lanka

Munasinghe, Mihiri

doi:10.11648/j.sr.20150303.20

Cited by 7 publications

(15 citation statements)

References 8 publications

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“…The oil obtained after extraction was pale yellow and having a characteristic odor. The average oil content in the seed was 57.59 %, which was higher as compared to previous reports 11,12 . The high oil content in M. longifolia seeds is an important parameter for the economic view and industrial applications 13,15 .…”

Section: Resultscontrasting

confidence: 67%

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2019

IJPSR

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Madhuca longifolia var. latifolia belonging to the family Sapotaceae which was also known as Mahua and Butter tree. The present study was designed to identify the fatty acids present in oil and to analyze the elements present within the seed and seed cake. After extraction of oil, it was found that the seeds were high in oil content within the kernel. The oil percentage found in seed was highest recorded as 57.59%. In GCMS analysis of oil, the oleic acid which is monounsaturated fatty acid (45.11%) was recorded highest in amount compared to others. Elements within the seed and seed cake were analyzed using Energy Dispersive X-ray Spectroscopy. Concentrations of seven elements such as Calcium (35.53%), Carbon (33.56%), Oxygen (22.46%), Nitrogen (5.20%), Phosphorus (2.18%), Magnesium (0.23%) and Sodium (0.04%) had been determined in seed cake by Energy Dispersive X-ray Spectroscopy. The present study provides information about the availability of some essential minerals and fatty acids, which can be used as nutraceuticals and it may also help in developing the biofuel for industrial purposes.

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Section: Resultscontrasting

confidence: 67%

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2019

IJPSR

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“…They also recorded higher levels of essential amino acids like lysine, valine, methionine, isoleucine and leucine in MOC compared to GNOC. The fatty acid profile of MOC has been studied in detail by several workers (Marikkar and Yanty, 2012;Kulkarni et al, 2013;Munasinghe and Wansapala, 2015;Ramadan et al, 2016). They reported that the seed of mahua in different climatic conditions contains fat in the range of 40-54% which is in the form of oil at ambient temperature.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of mahua oilcake (Bassia latifolia Roxb.) as a non-conventional feed ingredient for Labeo rohita (Ham.) fingerlings

et al. 2017

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Mahua (Bassia latifolia Roxb.) oil cake (MOC) is rich in protein (24%) and energy (19.0 KJ g-1) with high levels of fatty acids comprising saturates (45%), monoenes (42%) and polyunsaturated fatty acids (PUFA, n-6) (7%). Saponin, phenol and flavonoids are the main metabolites. Labeo rohita (Hamilton, 1822) fingerlings (5.25±0.2 g) were fed with five iso-nitrogenous (28% CP) diets containing MOC at 0% (F1), 10% (F2), 20% (F3), 30% (F4) and 40% (F5) for 90 days in 300 l cement cisterns. Survival (%) of all groups were statistically similar (p>0.05). Weight gain (%) and specific growth rate (SGR) were significantly lower in F1, F2, F5 and higher in F3 and F4 groups (p<0.05). Feed conversion ratio (FCR) was significantly lower (p<0.05) in F4 as compared to the other groups. Among all the dietary treatments, significantly higher (p<0.05) protein efficiency ratio (PER) and net protein utilisation (NPU) were found in F4. Whole body protein and lipid was significantly higher (p<0.05) in F4 and F3, respectively. Hemoglobin, glucose, protein and cholesterol in blood were found to be at higher levels in F4 group. All these parameters declined, but serum glutamic oxaloacetic transaminase (SGOT) and serum glutamic pyruvic transaminase (SGPT) levels increased significantly (p<0.05) in F5. The findings of the study clearly indicated that MOC can be incorporated at 300 g kg-1 in the diet of L. rohita fingerlings without any adverse effect on growth, survival and nutrient utilisation.

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“…If the extracted Mee fat was properly purified, it could use for edible purposes. Mee fat has a beneficial fatty acid profile with low saturated fatty acid content [7]. Approximately 250 mL of fat can be extracted from 1 kg of Mee seeds [4].…”

Section: Value-added Products From Mee Fruits and Seedsmentioning

confidence: 99%

“…The use of Mee fat in the food industry has been carried out on a limited scale. According to past reports, applications of this seed fat are limited mostly due to the lack of technical information regarding its properties and potential uses [7]. Semi-solid Mee fat is used in cooking, adulteration of ghee, and manufacturing chocolate.…”

Section: Defatted Mee Seed Cakementioning

confidence: 99%

“…As coconut oil is the most cooking fat in Asian countries, it is vital to compare the physiochemical properties of Mee fat with coconut oil when popularizing Mee fat for edible uses (Table 1) [12,13]. Most of the available research studies are on fatty acid profiles of Indian Mee varieties [7]. There is little research available on the chemical compositions of Sri Lankan Mee varieties [7,14].…”

Section: Physico-chemical Properties Of Mee Seed Fatmentioning

confidence: 99%

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Nutritional, Functional Properties and Applications of Mee (Madhuca longifolia) Seed Fat

Hippola,

Jayakodi,

Gamage

et al. 2023

Agronomy

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Mee (Madhuca longifolia (Koenig) J.F. Macb. var. longifolia) is a salient economic tree spread throughout the subtropical region of the Indian subcontinent. Its seed constituents have distinctive chemical properties and thus extracted fat have distinctive nutritional and functional characteristics. This seed fat is edible and can Meet the fat requirements of a human diet in an economical way. Research on potential utilizations, understanding of the chemical composition, and nutritionally beneficial properties and industrial applications of Mee fat are important for efficient utilization. There are some reports available on potential applications of Mee fat in the food-processing industry. But, presently, it can only be considered as an underutilized seed fat. In India, Mee fat is used for edible purposes to a certain extent and similarly in Sri Lanka. Therefore, more scientific research should be conducted on Sri Lankan Mee varieties for edible purposes. Popularization of this valuable fat source is important. Scientific knowledge and agricultural tools have been effectively applied to make Mee fat beneficial for commercial applications. This review article summarizes recent research and studies available on botany, phytochemistry, functional properties, processing as well as food and other industrial applications of Mee fat.

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Study on Variation in Seed Morphology, Oil Content and Fatty Acid Profile of Madhuca longifolia Grown in Different Agro-Climatic Zones in Sri Lanka

Cited by 7 publications

References 8 publications

Untitled

Untitled

Evaluation of mahua oilcake (Bassia latifolia Roxb.) as a non-conventional feed ingredient for Labeo rohita (Ham.) fingerlings

Nutritional, Functional Properties and Applications of Mee (Madhuca longifolia) Seed Fat

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