Effects of thermal processing on physicochemical properties and oxidative stability of <em>Balanities aegyptiaca</em> kernels and extracted oil

S. M.A. Elbadawi; E. E.M. Ahmad; A. A. Mariod; B. Mathäus

doi:10.3989/gya.1048162

Authors

S. M.A. Elbadawi Department of Chemistry, Sudan University of Science and Technology https://orcid.org/0000-0002-4041-7084
E. E.M. Ahmad Department of Chemistry, Sudan University of Science and Technology https://orcid.org/0000-0003-1269-1315
A. A. Mariod Department of Biology, College of Science and Arts, University of Jeddah - Department of Food Science & Technology, Sudan University of Science and Technology Khartoum North https://orcid.org/0000-0003-3237-7948
B. Mathäus Department for lipid research, Working Group for Lipid Research https://orcid.org/0000-0002-9222-8939

DOI:

https://doi.org/10.3989/gya.1048162

Keywords:

Balanities aegyptiaca, Boiling, Fatty acids, Oxidative Stability, Roasting, Tocols

Abstract

In the present study, the effects of roasting and boiling on the proximate composition of the kernels as well as the physicochemical properties and oxidative stabilities of the extracted oils of Balanites aegyptiaca were investigated. Roasting was performed at 180 ˚C for 15 minutes, whereas boiling of the kernels was carried out in tap water for one hour. The oils from raw and thermally processed samples were extracted using n-hexane in a Soxhlet extraction apparatus and characterized. The roasting significantly (p < 0.05) influenced the peroxide value and the oxidative stability of the extracted oil in a positive way; whereas boiling had the opposite effect. The oils were composed of linoleic, oleic, stearic, and palmitic acids as the major fatty acids (96%) and contained predominantly α- and γ-tocopherols (ca. 400mg/kg). The study suggests that the oil from roasted kernels could be used as a natural antioxidant for enhancing the characteristics of other edible oils via blending.

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