Variation of Soluble Sugar and Minerals Contents of Kernels from Germinated Nuts of Several Coconut Cultivars (Cocos nucifera L.)

Roger, Konan Brou; Martial, Akely; Clement, Y.; Georges, Amani N’Guessan

doi:10.9734/jeai/2018/40114

Cited by 7 publications

(9 citation statements)

References 11 publications

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“…It is indicated that higher temperature of drying and pressing led to a lower level of rancidity agents, such as moisture in the oil. Roger, Rebecca, Georges, and Mathias (2010) and Asuquo, Anusiem, and Etim (2012) reported that the oil has lower amounts of free fatty acids as that would reduce its vulnerability to rancidity.…”

Section: Expression Of Results and Statistical Analysismentioning

confidence: 99%

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Muangrat

Veeraphong

Chantee

2018

J Food Process Preserv

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In this work, the effects of operating parameters, such as drying temperature (60, 75, 90 °C) and press head temperature (60, 75, 90 °C), on oil yields from Sacha inchi (Plukenetia volubilis L.) seeds were studied using a single screw press machine. It is found that non‐dried Sacha inchi samples gave a high oil yield compared to dried samples for all press head temperatures. These Sacha inchi oils contained high content of polyunsaturated fatty acids, mainly α‐linolenic and linoleic acids. The total content of phenolic compounds in these oils ranges from 30.46 to 120.32 mg GAE/100g oil, DPPH IC50 value 317.33 to 663.54 mg/mL, and ABTS IC50 value 215.48 to 301.75 mg/mL. Additionally, these oil samples have peroxide (1.94–2.27 meq O2/kg oil), iodine (102.66–104.05 g I2/100g oil), saponification (182.18–195.11 mg KOH/g oil) and acid (1.94–5.90 mg KOH/g oil) values, as well as the free fatty acid percentages (0.97–2.97%). Practical applications Screw press extraction is a cost‐efficient method, requiring a shorter extraction time than solvent extraction process and leaving no solvent residues in the oil product. Here, a single screw press machine at different press head temperatures was used to extract oil from Sacha inchi seeds. The various Sacha inchi oil extracts had differences in their fatty acid levels. Additionally, the Sacha inchi oil was found to contain total phenolic compounds, which can be potentially used as an alternative source of natural antioxidants in pharmaceutical or food industries.

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Section: Expression Of Results and Statistical Analysismentioning

confidence: 99%

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Muangrat

Veeraphong

Chantee

2018

J Food Process Preserv

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“…• Conversion of fatty acids to sugars helps provide enough energy for rapidly growing haustorium and seedling. C oconut (Cocos nucifera L.) is widely cultivated in tropical regions as commercial oil crops and is known as the "tree of life" because of its numerous usefulness (Persley, 1992;DebMandal and Mandal, 2011;Famurewa et al, 2017;Roger et al, 2018). Although all parts of coconut palm are used for manufacturing products, coconut oil is the most economically important product of coconut palm.…”

Section: Core Ideasmentioning

confidence: 99%

Analysis of Sugars and Fatty Acids during Haustorium Development and Seedling Growth of Coconut

Htwe

Yong

et al. 2019

Agronomy Journal

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Haustorium absorbs energy from the endosperms (liquid and solid) and plays a key role in nutrient mobilization during coconut germination and seedling growth. This study was conducted to shed light on possible interactions between haustorium and endosperms during this process. Germination rates and morphological changes of coconut cultivars Hainan Tall (HT) and Red Dwarf (RD), as well as the profiles of sugars and fatty acids in endosperms and haustorium were also analyzed. Results showed that liquid and solid endosperm inside the coconut exhausts successively, while haustorium occupies the nut gradually. Haustorium had significant positive correlation with seedling, while it had significant negative correlation with liquid and solid endosperms. Sugars in liquid endosperm continuously decreased, whereas in solid endosperm and haustorium accumulated at early stages and decreased later along with the aggressive seedling growth. Fatty acids in solid endosperm shared a very similar trend with sugars. In conclusion, haustorium development and seedling growth mainly depend on the nutrients stored in the liquid endosperm at early stages and then depend on the solid endosperm, in which fatty acids degrade rapidly to sugar so as to provide enough energy. These findings could be applicable in coconut germination and seedling propagation. Core Ideas Relative cool season (25–29°C) is more suitable for coconut germination and local variety (HT) is more adaptable. Development mainly depends on stored nutrients in liquid endosperm at early stages and then on solid endosperm. Fatty acids in solid endosperm degrade rapidly to sugars since liquid endosperm almost exhausted. Conversion of fatty acids to sugars helps provide enough energy for rapidly growing haustorium and seedling.

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“…A sharp increase is noticed in the 5 th month as a result of instability of power supply which brought about increase in moisture content as a result of melting process of the iced butter and also as a result of the temperature in the refrigerator which is favourable to lipasic activity. The free fatty acid value again decrease from the 6 th month continuously through the 8 th month without any increase again the lower the acid value of oil, the fewer the fatty acid it contains which makes it less exposed to the phenomenon of rancidity [20][21][22][23][24][25].…”

Section: Monthmentioning

confidence: 99%

Determination of the Effect of Storage Time and Condition on the Properties of Shea Butter

Am¹,

Dg²,

Jo³

2018

J Chem Eng Process Technol

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In effort of raising the market opportunities and values of shea butter, this work seeks to investigate the effect of storage time and condition of storage on the properties of shea butter. This involves the extraction of butter from shea nut, storing at room temperatures and temperature of refrigerator. The shea butter stored were characterized for the iodine value, peroxide value, saponification value and free fatty acid value. The storage was done for the period of eight months and the characterization done monthly. The effect of temperature on the shea butter in respect of iodine value is that the value increases from 4.31 mg/kg to 6.16 mg/kg when stored at room temperatures, while it reduces from 4.3 mg/kg to 3.41 mg/kg when stored in refrigerator. The peroxide value of the shea butter increases at both storage conditions: from 8.80 mg/kg to 10.81 meq/kg for room temperatures, while from 8.80 mg/kg to 9.02 mg/kg for storage in the refrigerator. The saponification value for storage in room temperatures increases from 185.00 mg/kg to 185.96 mg/kg, while for the storage in refrigerator decreases from 185.00 mg/kg to 184.00 mg/kg. The FFA value increases from 3.10 to 4.32 under room temperatures, while it reduces from 3.10 to 3.06 under refrigerator. The result therefore indicate that shea butter can both be stored at room temperature and in a refrigerator but when compared to their storage effect, refrigerated shea butter will last longer.

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Variation of Soluble Sugar and Minerals Contents of Kernels from Germinated Nuts of Several Coconut Cultivars (Cocos nucifera L.)

Cited by 7 publications

References 11 publications

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Analysis of Sugars and Fatty Acids during Haustorium Development and Seedling Growth of Coconut

Determination of the Effect of Storage Time and Condition on the Properties of Shea Butter

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