Abstract
The valorization of lipids can be highlighted by industrial exploitation of safou pulp, very rich in these. However, the low yield of safou trees is lacking. It’s necessary to estimate the technological potentialities of the oil obtained in order to describe the nutritional value and potential exploitation of this oil. Physical and chemical characteristics of this oil were examined. The aim of our study was to extract oil from fruits of several safou fruits and prepared a unique sample. This sample was essayed for its physicochemical properties and antioxidant activity. Results showed that the refractive index was 1.4693. The density and viscosity values were 0.9 mg/mL and 31.08 mPa/s, respectively. Acid and peroxide values were 6.17 mg KOH/g and 31.46 meq O2/kg. Gas chromatography revealed that the major fatty acids were C16:0 (44.23%), C18:1 (30.50%), and C18:2 (19.62%). Triacylglycerols were the most important lipids (88.88% of total lipids). Spectrometric assessment of color led to the remarkable presence of the peaks associated with the visible absorption of carotenoids near 530 nm and chlorophyll pigments located between 610 and 670 nm. Antioxidant activity and DPPH radical scavenging activities of safou oil were exanimate. So, oil mixtures can be used, while varietal delimitation and mix some varieties for oil industry.
Highlights
The safou tree, Dacryodes edulis (G.Don) H.J
Studies reveal that safou fruit can be used as an alternative source of fats and oil (Silou, 2012; Okpala, 2015; Akusu & Wordu, 2019)
The specific gravity and refractive index of D. edulis oil are within the range of those reported for most conventional edible oils (Nzikou et al, 2011; Codex Alimentarius, 2015); and higher than that of palm (Karleskind & Wolf, 1992; Codex Alimentarius, 2015)
Summary
The safou tree, Dacryodes edulis (G.Don) H.J. Lam (Burseraceae family) is an important native resource of the Gulf of Guinea. The pulp, the only edible part of the fruit, is rich in lipids (50-70% of dry matter), indicating that safou could be an important source of oil. The oil obtained of pulp presents a nutritional interest with an important proportion of linoleic (17 – 24%) and oleic (28 – 32%) acids. This oil can be used for food, pharmaceutical cosmetic industries (Ajibesin, 2011; Grigoras, 2012; Enengedi et al, 2019). Studies reveal that safou fruit can be used as an alternative source of fats and oil (Silou, 2012; Okpala, 2015; Akusu & Wordu, 2019)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
