Comparative physico-chemical and proximate analysis of oils of Shea nut, Sesamum indicum, Cucurbita pepo, Cucumis melo seeds commonly cultivated in West Africa

  • CAT Ouattara
  • MK Somda
  • R Moyen
  • AS Traore
Keywords: Shea nut, sesame, cucurbitaceae, oil, physico-chemical, fatty acids.

Abstract

In rural areas of developing countries like Burkina Faso, nutritive elements are mainly composed of  vegetable source. Shea nut, seeds of Sesamum indicum, Cucumis melo and Cucurbita pepo, four species widely consumed were studied. The proximate parameters: moisture, proteins and fat were analysed. Saponification value, iodine value, acid value and peroxide value of selected nut and seeds oils and fatty acids were also evaluated. The results for moisture content of oils were significantly different (P˂0.05) and ranged between 3.22 ± 0.36 to 6.74 ± 0.83%. Protein rate was ranged between 12.93 ± 2.60 to 19.96 ± 0.73 with significant difference (P˂0.05). Fat content was ranged at significant difference (P˂0.05) as 49.14 ± 0.06, 43.82 ± 0.12, 42.01 ± 0.20 and 41.07± 0.73 for S. indicum, shea nut, C. melo and C. pepo, respectively. The acid value obtained from S. indicum, C. pepo, C. melo ranged between 2.51 ± 0.13, 1.29 ± 0.05 and 1.16 ± 0.06 mg/KOH/g, respectively with significant difference (P˂0.05). The iodine value of the oil samples showed significant difference (P˂0.05). The significant difference (P˂0.05) of saponification value ranged between 197.4 ± 0.70, 191.8 ± 2.23, 117.13 ± 2.37 and 112.54 ± 0.03 from shea nut, S. indicum, C. pepo and C. melo, respectively. The different samples showed significant difference (P˂0.05) of peroxide value ranged between 6.5 ± 0.18, 3.38 ± 0.20, 1.45 ± 0.02 and 1.33 ± 0.15 from shea nut, S. indicum, C. melo, C. pepo, respectively. The composition of fatty acids of oils revealed the presence of high amount of linoleic acid 59.12 ± 1.91 and 62.97 ± 0.62%.

 

Key words: Shea nut, sesame, cucurbitaceae, oil, physico-chemical, fatty acids.

Published
2015-08-31
Section
Articles

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eISSN: 1684-5315