Extraction, chemical composition and nutrional characterization of vegetable oils: Case of Amaranthus hybridus (var 1 and 2) of Congo Brazzaville

  • JR Dhellot
  • E Matouba
  • MG Maloumbi
  • JM Nzikou
  • DGS Ngoma
  • M Linder
  • S Desobry
  • M Parmentier
Keywords: Amaranthus hybridus oil, Congo Brazzaville, TAG, chemical methods extraction


Amaranthus hybridus is a vegetable which is eaten in Congo Brazzaville and in other countries. Two varieties of A. hybridus seeds (var 1 and 2) were selected for this study. Average oil content varies between 11 and 14%. A. hybridus seeds are also rich in proteins (17%) and minerals. Red oils obtained have a high saponification value (130-190) and the iodine value is between 100 and 113. The quantity of unsaponifiable matter (5 - 7%) in these oils is important. The fatty acids composition gives the following average profile: 18: 2n-6 > 18: 1 n-9 > 16: 0 > 22: 6n-3 > 18: 0. A. hybridus seeds oils also have long chain poly unsaturated fatty acids such as DHA (5.63-21.46%) and the results indicated that the n-6/n-3
ratios were 1.48 to 5.63. The triacylglycerols analysis shows that oils extracted by Bligh and Dyer method contains 6 major TAGs in A. hybridus var1: LLnLn › OLL › POL. › OLL › PLL › LLL and Amaranthus hybridus var2: LLnLn › OLL › PLL › POL. › OLL › LLL. The A. hybridus seeds can be used as
cattle food and baby complement food. These oils have nutritive and dietetic potentialities

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eISSN: 1684-5315