Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels
Studies were carried out on P. butyracea kernels to determine their nutritional and antinutritional composition. The kernels contained 41.9% of butter. The physicochemical properties of the butter are as follows: saponification value, 192.5 mg KOH/g of oil; refractive index (20°C), 1.462; unsaponifiable matter, 1.8%; acidity, 0.41%; peroxide value, 17.3 meq O2/kg of butter. The butter contains high levels of oleic acid (47.3%) and stearic acid (47.2). The composition of triacylglycerols (TAGs) was characterized by two components SOO and SOS. The DSC melting curves of butter revealed two melting points of 20.4°C and 39.3°C and melting enthalpy values of 30.6 J/g and 78.2 J/g. Stigmasterol (56.3%) and campesterol (27.6%) were the abundant sterols. Protein content (7.3 % dry weight) was recorded in the kernel containing eighteen amino acids in varying proportions. Three sugars (glucose, fructose, sucrose) were identified. An ash content of (4.1% dry weight) was contained calcium, magnesium potassium, nitrogen and phosphorus. The result of the anti-nutritional factors showed that levels of phytate (0.42%), total phenol (0.14%) and oxalate (1.06%).
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dig-cirad-fr-5672832024-10-09T16:01:39Z http://agritrop.cirad.fr/567283/ http://agritrop.cirad.fr/567283/ Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels. Tchobo Paul Fidèle, Alitonou Guy Alain, Noudogbessi Jean-Pierre, Laguerre Mickaël, Baréa Bruno, Piombo Georges, Natta Armand K., Villeneuve Pierre, Soumanou Mohamed Mansourou, Souhounhloue Dominique. 2013. International Journal of Biosciences, 3 (1) : 101-108. Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels Tchobo, Paul Fidèle Alitonou, Guy Alain Noudogbessi, Jean-Pierre Laguerre, Mickaël Baréa, Bruno Piombo, Georges Natta, Armand K. Villeneuve, Pierre Soumanou, Mohamed Mansourou Souhounhloue, Dominique eng 2013 International Journal of Biosciences Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale beurre végétal amande de la graine délipidation composition chimique facteur antinutritionnel valeur nutritive propriété physicochimique teneur en protéines teneur en glucides triglycéride teneur en éléments minéraux http://aims.fao.org/aos/agrovoc/c_8167 http://aims.fao.org/aos/agrovoc/c_25387 http://aims.fao.org/aos/agrovoc/c_29211 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_34999 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6251 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_14992 http://aims.fao.org/aos/agrovoc/c_4848 Bénin http://aims.fao.org/aos/agrovoc/c_875 Studies were carried out on P. butyracea kernels to determine their nutritional and antinutritional composition. The kernels contained 41.9% of butter. The physicochemical properties of the butter are as follows: saponification value, 192.5 mg KOH/g of oil; refractive index (20°C), 1.462; unsaponifiable matter, 1.8%; acidity, 0.41%; peroxide value, 17.3 meq O2/kg of butter. The butter contains high levels of oleic acid (47.3%) and stearic acid (47.2). The composition of triacylglycerols (TAGs) was characterized by two components SOO and SOS. The DSC melting curves of butter revealed two melting points of 20.4°C and 39.3°C and melting enthalpy values of 30.6 J/g and 78.2 J/g. Stigmasterol (56.3%) and campesterol (27.6%) were the abundant sterols. Protein content (7.3 % dry weight) was recorded in the kernel containing eighteen amino acids in varying proportions. Three sugars (glucose, fructose, sucrose) were identified. An ash content of (4.1% dry weight) was contained calcium, magnesium potassium, nitrogen and phosphorus. The result of the anti-nutritional factors showed that levels of phytate (0.42%), total phenol (0.14%) and oxalate (1.06%). article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/567283/1/document_567283.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html |
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Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale beurre végétal amande de la graine délipidation composition chimique facteur antinutritionnel valeur nutritive propriété physicochimique teneur en protéines teneur en glucides triglycéride teneur en éléments minéraux http://aims.fao.org/aos/agrovoc/c_8167 http://aims.fao.org/aos/agrovoc/c_25387 http://aims.fao.org/aos/agrovoc/c_29211 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_34999 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6251 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_14992 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_875 Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale beurre végétal amande de la graine délipidation composition chimique facteur antinutritionnel valeur nutritive propriété physicochimique teneur en protéines teneur en glucides triglycéride teneur en éléments minéraux http://aims.fao.org/aos/agrovoc/c_8167 http://aims.fao.org/aos/agrovoc/c_25387 http://aims.fao.org/aos/agrovoc/c_29211 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_34999 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6251 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_14992 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_875 |
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Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale beurre végétal amande de la graine délipidation composition chimique facteur antinutritionnel valeur nutritive propriété physicochimique teneur en protéines teneur en glucides triglycéride teneur en éléments minéraux http://aims.fao.org/aos/agrovoc/c_8167 http://aims.fao.org/aos/agrovoc/c_25387 http://aims.fao.org/aos/agrovoc/c_29211 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_34999 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6251 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_14992 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_875 Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale beurre végétal amande de la graine délipidation composition chimique facteur antinutritionnel valeur nutritive propriété physicochimique teneur en protéines teneur en glucides triglycéride teneur en éléments minéraux http://aims.fao.org/aos/agrovoc/c_8167 http://aims.fao.org/aos/agrovoc/c_25387 http://aims.fao.org/aos/agrovoc/c_29211 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_34999 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6251 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_14992 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_875 Tchobo, Paul Fidèle Alitonou, Guy Alain Noudogbessi, Jean-Pierre Laguerre, Mickaël Baréa, Bruno Piombo, Georges Natta, Armand K. Villeneuve, Pierre Soumanou, Mohamed Mansourou Souhounhloue, Dominique Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels |
description |
Studies were carried out on P. butyracea kernels to determine their nutritional and antinutritional composition. The kernels contained 41.9% of butter. The physicochemical properties of the butter are as follows: saponification value, 192.5 mg KOH/g of oil; refractive index (20°C), 1.462; unsaponifiable matter, 1.8%; acidity, 0.41%; peroxide value, 17.3 meq O2/kg of butter. The butter contains high levels of oleic acid (47.3%) and stearic acid (47.2). The composition of triacylglycerols (TAGs) was characterized by two components SOO and SOS. The DSC melting curves of butter revealed two melting points of 20.4°C and 39.3°C and melting enthalpy values of 30.6 J/g and 78.2 J/g. Stigmasterol (56.3%) and campesterol (27.6%) were the abundant sterols. Protein content (7.3 % dry weight) was recorded in the kernel containing eighteen amino acids in varying proportions. Three sugars (glucose, fructose, sucrose) were identified. An ash content of (4.1% dry weight) was contained calcium, magnesium potassium, nitrogen and phosphorus. The result of the anti-nutritional factors showed that levels of phytate (0.42%), total phenol (0.14%) and oxalate (1.06%). |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale beurre végétal amande de la graine délipidation composition chimique facteur antinutritionnel valeur nutritive propriété physicochimique teneur en protéines teneur en glucides triglycéride teneur en éléments minéraux http://aims.fao.org/aos/agrovoc/c_8167 http://aims.fao.org/aos/agrovoc/c_25387 http://aims.fao.org/aos/agrovoc/c_29211 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_34999 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6251 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_14992 http://aims.fao.org/aos/agrovoc/c_4848 http://aims.fao.org/aos/agrovoc/c_875 |
author |
Tchobo, Paul Fidèle Alitonou, Guy Alain Noudogbessi, Jean-Pierre Laguerre, Mickaël Baréa, Bruno Piombo, Georges Natta, Armand K. Villeneuve, Pierre Soumanou, Mohamed Mansourou Souhounhloue, Dominique |
author_facet |
Tchobo, Paul Fidèle Alitonou, Guy Alain Noudogbessi, Jean-Pierre Laguerre, Mickaël Baréa, Bruno Piombo, Georges Natta, Armand K. Villeneuve, Pierre Soumanou, Mohamed Mansourou Souhounhloue, Dominique |
author_sort |
Tchobo, Paul Fidèle |
title |
Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels |
title_short |
Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels |
title_full |
Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels |
title_fullStr |
Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels |
title_full_unstemmed |
Evaluation of the chemical composition of Pentadesma butyracea butter and defatted kernels |
title_sort |
evaluation of the chemical composition of pentadesma butyracea butter and defatted kernels |
url |
http://agritrop.cirad.fr/567283/ http://agritrop.cirad.fr/567283/1/document_567283.pdf |
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