title: Characteristics, composition and oxidative stability of Lannea microcarpa seed and seed oil.
abstract: The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%), palmitic (34.45%), linoleic (11.20%) and stearic (8.35%) acids were the most dominant fatty acids. Triacylglycerols with equivalent carbon number (ECN) 48 and ECN 46 were dominant (46.96% and 37.31%, respectively). The major triacylglycerol constituents were palmitoyl diolein (POO) (21.23%), followed by dipalmitoyl olein (POP) (16.47%), palmitoyl linoleyl olein (PLO) (12.03%), dipalmitoyl linolein (PLP) (10.85%) and dioleoyl linolein (LOO) (9.30%). The total polyphenol and tocopherol contents were 1.39 mg GAE g-1 DW and 578.56 ppm, respectively. γ-Tocopherol was the major tocopherol (437.23 ppm). These analytical results indicated that the L. microcarpa seed oil could be used as a frying oil and in the cosmetic industry.
authors.affiliation: Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (Laboratoire BAEBIB), Department of Biochemistry and Microbiology, Université de Ouagadougou, Ouagadougou 03 03 BP 7021, Burkina Faso. pathcobaz@yahoo.fr.
authors.forename: Patrice
authors.initials: P
authors.lastname: Bazongo
authors.affiliation: Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (Laboratoire BAEBIB), Department of Biochemistry and Microbiology, Université de Ouagadougou, Ouagadougou 03 03 BP 7021, Burkina Faso. hbassole@hotmail.com.
authors.forename: Imaël Henri Nestor
authors.initials: IH
authors.lastname: Bassolé
authors.affiliation: International Food Science Centre (IFSC A/S), Sønderskovvej, Lystrup 7 DK-8520, Denmark. sn@ifsc.dk.
authors.forename: Søren
authors.initials: S
authors.lastname: Nielsen
authors.affiliation: Laboratoire de Biochimie et Chimie Appliquées (LABIOCA), UFR/SVT, Université de Ouagadougou, Ouagadougou 09 09 BP 848, Burkina Faso. hiloudio@gmail.com.
authors.forename: Adama
authors.initials: A
authors.lastname: Hilou
authors.affiliation: Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (Laboratoire BAEBIB), Department of Biochemistry and Microbiology, Université de Ouagadougou, Ouagadougou 03 03 BP 7021, Burkina Faso. mdicko@univ-ouaga.bf.
authors.forename: Mamoudou Hama
authors.initials: MH
authors.lastname: Dicko
authors.affiliation: International Food Science Centre (IFSC A/S), Sønderskovvej, Lystrup 7 DK-8520, Denmark. gamma1948@hotmail.com.
authors.forename: Vijai K S
authors.initials: VK
authors.lastname: Shukla
mesh_terms: D027926:Anacardiaceae / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry; D005227:Fatty Acids / Q000737:chemistry; D019787:Linoleic Acid / Q000737:chemistry; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D014280:Triglycerides / Q000737:chemistry; D024504:gamma-Tocopherol / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D005227:Fatty Acids; D010938:Plant Oils; D014280:Triglycerides; D024504:gamma-Tocopherol; D019787:Linoleic Acid