Nutritional, physicochemical, and phenolic profiles of seeds and seed fats from three native oleaginous Combretum Loefl. species in West Africa

A. Bougma; R.B.S.  Bazie; A. Sere; J.T.  Ouilly; S. Bado; I.H.N.  Bassole

doi:10.3989/gya.0871241.2135

Authors

A. Bougma LaBESTA, Département de Biochimie Microbiologie, Université Joseph Ki-Zerbo https://orcid.org/0000-0001-9076-7974
R.B.S. Bazie LaBESTA, Département de Biochimie Microbiologie, Université Joseph Ki-Zerbo - Laboratoire National de la Santé Publique https://orcid.org/0000-0001-8225-2217
A. Sere LaBESTA, Département de Biochimie Microbiologie, Université Joseph Ki-Zerbo https://orcid.org/0009-0003-4611-8477
J.T. Ouilly LaBESTA, Département de Biochimie Microbiologie, Université Joseph Ki-Zerbo https://orcid.org/0000-0002-0034-2970
S. Bado LaBESTA, Département de Biochimie Microbiologie, Université Joseph Ki-Zerbo - Department of Plant Science, PHYTOPRISE GmbH https://orcid.org/0000-0003-1413-2517
I.H.N. Bassole LaBESTA, Département de Biochimie Microbiologie, Université Joseph Ki-Zerbo https://orcid.org/0000-0003-3538-0018

DOI:

https://doi.org/10.3989/gya.0871241.2135

Keywords:

Combretum adenogonium, Combretum glutinosum, Combretum paniculatum, Seed fat, Nutritional composition, Physicochemical properties

Abstract

Combretum adenogonium, Combretum glutinosum, and Combretum paniculatum, are indigenous oleaginous species of West Africa. This study was designed to assess the nutritional, physicochemical, and phenolic profiles of seeds and seed fats from three native oleaginous Combretum Loefl. species in West Africa. The AOAC and AOCS methods were used to determine the nutritional composition and physicochemical characteristics of the seeds and seed fats. The seeds of C. paniculatum had the highest fat (42.20 %), protein (26.50 %), and ash (4.17 %) contents. The dominant fatty acids identified in the seed fats of the three species were oleic acid (38.31-8.16 %), palmitic acid (27.52-22.48 %), myristic acid (23.82-11.04 %), and linoleic acid (19.15-8.46 %). C. paniculatum seed fat had the highest saponification value (218.19 mg KOH/g), oxidative stability index (3.78h), and phenolic content (15.78 mg EAG/100g). The seed fat of C. paniculatum showed the highest potential for use in cosmetics and as a frying oil in the food industry.

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