Characterisation of Blighia sapida (Sapindaceae) seed oil and defatted cake from Benin

Tindo Djenontin Sébastien, Wotto Valentin D., Lozano Paul, Pioch Daniel, Sohounhloue Dominique Codjo Koko. 2009. Characterisation of Blighia sapida (Sapindaceae) seed oil and defatted cake from Benin. Natural Product Research, 23 (6) : 549-560.

https://doi.org/10.1080/14786410802133886

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Quartile : Q3, Sujet : CHEMISTRY, APPLIED / Quartile : Q4, Sujet : CHEMISTRY, MEDICINAL

Résumé : A sample of Blighia sapida seeds collected in Benin has been analysed and the results are compared to the scarcely available literature data. The chemical analysis of seed oil shows a saponification value of 145 and an iodine value of 66, consistent with the high mono-unsaturated fatty acids (FAs) content (63.8 wt%). The most interesting feature is the prominent concentration of eicosenoic acid (48.4 wt%). Arachidic acid being the main component within the saturated group, the C20 FAs fraction accounts for 68.4 wt%, thus making the peculiar composition of this oil. Among the unsaponifiable fraction (2.4 wt%), the major sterol is stigmasterol (54.6 wt%), surprisingly over passing beta-sitosterol. Tocols (338 ppm) contains mainly alpha- and gamma-tocopherol. Regarding the defatted cake, results show the prominent position of starch and a noticeable amount of proteins and fibers (44.2, 22.4, 15.6 wt%, respectively). Seventeen amino acids were identified together with valuable minerals (total ashes 3.5 wt%). Possible uses of oil and defatted cake are discussed.

Mots-clés Agrovoc : Blighia sapida

Mots-clés géographiques Agrovoc : Bénin

Classification Agris : Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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