Phytochemistry and Agro-Industrial Potential of Native Oilseeds from West Africa: African Grape (Lannea microcarpa), Marula (Sclerocarya birrea), and Butter Tree (Pentadesma butyracea)

Adama Hilou,Mamoudou Dicko,Adjima Bougma

doi:10.3390/agriculture7030024

Abstract

Ethnobotanical investigations on local oilseed species in Burkina Faso revealed that oils from tree oilseeds are frequently used for food, cosmetics and traditional medicine by local people. To test the bio-preservative capacity, the effect of the oilseed extracts on the stabilization of Shea butter was evaluated. Levels of bioactive phyto-components were evaluated through several methods. Some aspects of the quality of oilcakes were evaluated based on their inhibitory capacity on the endogenous digestive enzymes of cattle. For fat stabilizing quality, the extract from Lannea microcarpa Engl. & K. Krause has showed the largest increase (91.47%) in the Rancimat induction time (TIR) of Shea butter. Using DPPH and FRAP methods for prevention or scavenging of free radicals, the results evidenced the highest activity with extracts of L. microcarpa. With respect to the feed quality of the oilcakes, the IC50 obtained with α-amylase and trypsin have showed that the ethanolic extracts of Pentadesma butyracea Sabine (1824) is less toxic for cattle. These results suggest that phenolic compounds extracted from these native oilseeds, especially those of Lannea microcarpa, can be used as biological antioxidants for bio-preservation of edible fats. In addition, the by-products of the oil-extraction can be valorized as nontoxic and protein-rich oilcakes for livestock feed.

Highlights

IntroductionThe complex physical and chemical phenomena associated with polyunsaturated oil or fatty acid (PUFA) oxidations remain very active research topics due to their importance in health maintenance
The complex physical and chemical phenomena associated with polyunsaturated oil or fatty acid (PUFA) oxidations remain very active research topics due to their importance in health maintenance.due to their chemical structure, fat is very sensitive and frail
Results obtained show that the extracts of the three oilseeds possess interesting bio-preservative potential for stabilization of Shea butter

Summary

Introduction

The complex physical and chemical phenomena associated with polyunsaturated oil or fatty acid (PUFA) oxidations remain very active research topics due to their importance in health maintenance. Due to their chemical structure, fat is very sensitive and frail. Agriculture 2017, 7, 24 of the oxidation catalysts or limit the spread of free radicals [4,5]. These artificial preservatives are suspected of toxic, sensitizing, allergenic, and carcinogenic effects [6]. The need to find new sources of oilseeds and natural preservatives of oils are the aims of much research into the native flora, especially the African one

Methods

Discussion

Conclusion