Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 795-804Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.11.112
Keywords
Anisophyllea boehmii; Burundi; Fatty acids; Kernel oil; Oxidative stability; Tocopherols
Funding
- Morocco-Burundian cooperation through the Agence Marocaine de la Cooperation Internationale, the Government of Burundi
- Reseau des Institutions de Formation Forestiere et Environnementale d'Afrique Centrale
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Anisophyllea boehmii is an indigenous and wild species in Burundi. Its fruits are edible and commercialized in local markets. This study investigates chemical quality, composition and toxicity test of A. boehmii kernel oil from two sites in eastern Burundi. Results of the present study reveal A. boehmii kernels to be an oil-rich source, yielding up to 29% of oil. Fatty acid composition analysis classifies these oils as palmitic. In fact, the main fatty acids are palmitic acid (36.47-39.55%) and oleic acid (18.83-22.21%). The analysis of minor compounds shows high tocopherols (485-657 mg kg(-1)), phenols (82-135 mg kg(-1)) and beta-carotene (144-234 mg kg(-1)) content. The physicochemical parameters analyzed make A. boehmii kernel a source of good quality oil. Furthermore, acute oral toxicity test reveals no toxicity of A. boehmii kernel oil. Results of the present study are decisive in adoption of A. boehmii kernel oil as an alternative source of edible oil.
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