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

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.

Bibliographic Details

Main Authors:	Tindo Djenontin, Sébastien, Wotto, Valentin D., Lozano, Paul, Pioch, Daniel, Sohounhloue, Dominique Codjo Koko
Format:	article biblioteca
Language:	eng
Subjects:	Q04 - Composition des produits alimentaires, Blighia sapida, http://aims.fao.org/aos/agrovoc/c_956, http://aims.fao.org/aos/agrovoc/c_875,
Online Access:	http://agritrop.cirad.fr/549660/ http://agritrop.cirad.fr/549660/1/document_549660.pdf
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