The Chemical Composition of Oils and Cakes of Ochna serrulata (Ochnaceae) and Other Underutilized Traditional Oil Trees from Western Zambia.

Adela Frankova,Katerina Vejvodova,Oldrich Famera,Jan Tauchen,Bozena Riljakova,Ondrej Drabek,Zora Kotikova,Mukelabai Ndiyoi,Zbynek Polesny,Anna Manourova,Mbao Ngula,Vladimir Verner

doi:10.3390/molecules26175210

Abstract

Currently, the negative effects of unified and intensive agriculture are of growing concern. To mitigate them, the possibilities of using local but nowadays underused crop for food production should be more thoroughly investigated and promoted. The soybean is the major crop cultivated for vegetable oil production in Zambia, while the oil production from local oil-bearing plants is neglected. The chemical composition of oils and cakes of a three traditional oil plant used by descendants of the Lozi people for cooking were investigated. Parinari curatellifolia and Schinziophyton rautanenii oils were chiefly composed of α-eleostearic (28.58–55.96%), linoleic (9.78–40.18%), and oleic acid (15.26–24.07%), whereas Ochna serrulata contained mainly palmitic (35.62–37.31%), oleic (37.31–46.80%), and linoleic acid (10.61–18.66%); the oil yield was high (39–71%). S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 μg/g, 361.11 μg/g, respectively). The O. serrulata oil also had a very distinctive aroma predominantly composed of p-cymene (52.26%), m-xylene (9.63%), γ-terpinene (9.07%), o-xylene (7.97), and limonene (7.23%). The cakes remaining after oil extraction are a good source of essential minerals, being rich in N, P, S, K, Ca, and Mg. These plants have the potential to be introduced for use in the food, technical, or pharmaceutical industries.

Highlights

The botanical diversity of vascular plants is estimated to be as high as 250,000– 300,000 species [1]; only about 200 species make a major contribution to food production [2]
Parinari curatellifolia and Schinziophyton rautanenii oils were composed of α-eleostearic (28.58–55.96%), linoleic (9.78–40.18%), and oleic acid (15.26–24.07%), whereas Ochna serrulata contained mainly palmitic (35.62–37.31%), oleic (37.31–46.80%), and linoleic acid (10.61–18.66%); the oil yield was high (39–71%)
S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 μg/g, 361.11 μg/g, respectively)

Summary

Introduction

The botanical diversity of vascular plants is estimated to be as high as 250,000– 300,000 species [1]; only about 200 species make a major contribution to food production [2]. Some 75% of the world’s food is generated from only twelve plants, including rice, maize, and wheat [3]. A similar trend can be seen in the loss of traditional knowledge, culture, and skills of indigenous peoples. With this decline, agrobiodiversity is disappearing as well as many traditionally consumed edible species (including varieties), whose existence is considered to be threatened or that are already extinct [4]. In developing countries, these consequences can lead to food insecurity and the use of unsafe food sources [5]

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