Abstract
The knowledge of the chemical composition of unpopular sources of edible oils has become paramount to supplement the usage of widely known vegetable oils. In this study, the gas chromatographic quantification of fatty acids and phytochemicals was carried out, and the physicochemical and micronutrient composition of Duranta repens leaf and seed oil were evaluated using standard methods. The leaf oils contained significantly higher ( p oleic > myristic > stearic > capric > linoleic > lauric > palmitoleic for the seed oil, while for the leaf oil linoleic > palmitoleic > oleic > stearic > palmitic > myristic > capric > lauric > myristoleic. The major phytochemical constituents of the seed oils were catechin (68.12 ug/ml), saponin (44.03 ug/ml), rutin (32.89 ug/ml), linamarin (22.66 ug/ml) and tannins (19.62 ug/ml), while kaempherol (84.05 ug/ml), rutin (62.26 ug/ml) and saponins (45.63 ug/ml) were mostly predominant in the leaf oil. Spartein, anthocyanins and phytates were among the least phytochemicals in composition, for both samples. These chemical properties evaluated, suggest that Duranta repens seed oil is more suitable for industrial and therapeutic purposes.
Highlights
Fats and oils are non volatile substances that are soluble in organic solvents but insoluble in water
It has been shown that a high percentage of unsaturated fatty acids are predominant in triglycerides from plant sources of oils, and the degree of unsaturation is related to the degree of oxidative deterioration
Adebisi and Olagunju (2011) demonstrated that peroxide values greater than 10 meq/kg indicate oils that are highly prone to autooxidation as a result of presence of trace elements or moisture. This may suggest that the seed oil possesses a higher shelf life than the leaf oil
Summary
Fats and oils are non volatile substances that are soluble in organic solvents but insoluble in water. Oils are used to refer to oily or greasy substances (Buba, 2005) while fats are used to describe lipids or triglycerides that are liquid at room temperature (Aremu et al, 2015). These substances along with macromolecules like carbohydrates and proteins, constitute major foodstuffs, and due to their rapid generation of heat, have found increased application in processes that involves frying (Andrew et al, 2012). Kostik et al (2013) observed that vegetable fats and oils contain predominantly saturated and unsaturated fatty acids with aliphatic straight chains. By that determining the fatty acid composition of oils sheds some light on the characteristics and stability of the oil
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