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Characterisation of Blighia sapida (Sapindaceae) seed oil and defatted cake from Benin

Tindo Djenontin S., Wotto V.D., Lozano P., Pioch D., Sohounhloue D.C.K.. 2009. Natural Product Research, 23 (6) : p. 549-560.

A sample of Blighia sapida seeds collected in Benin has been analysed and the results are compared to the scarcely available literature data. The chemical analysis of seed oil shows a saponification value of 145 and an iodine value of 66, consistent with the high mono-unsaturated fatty acids (FAs) content (63.8 wt%). The most interesting feature is the prominent concentration of eicosenoic acid (48.4 wt%). Arachidic acid being the main component within the saturated group, the C20 FAs fraction accounts for 68.4 wt%, thus making the peculiar composition of this oil. Among the unsaponifiable fraction (2.4 wt%), the major sterol is stigmasterol (54.6 wt%), surprisingly over passing beta-sitosterol. Tocols (338 ppm) contains mainly alpha- and gamma-tocopherol. Regarding the defatted cake, results show the prominent position of starch and a noticeable amount of proteins and fibers (44.2, 22.4, 15.6 wt%, respectively). Seventeen amino acids were identified together with valuable minerals (total ashes 3.5 wt%). Possible uses of oil and defatted cake are discussed. (Résumé d'auteur)

Mots-clés : blighia sapida; bénin

Thématique : Composition des produits alimentaires

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