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

Autores/as

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

Palabras clave:

Ácidos grasos, Balanities aegyptiaca, Ebullición, Estabilidad oxidativa, Tocols, Tostado

Resumen

En el presente estudio se investigaron los efectos del tostado y ebullición sobre la composición proximal de las semillas, así como las propiedades fisicoquímicas y estabilidad oxidativa de los aceites extraídos de Balanites aegyptiaca. La torrefacción se realizó a 180 ºC durante 15 minutos mientras que la ebullición de los granos se realizó en agua durante una hora. Los aceites de las muestras crudas y térmicamente procesadas se extrajeron utilizando n-hexano mediante Soxhlet y fueron caracterizados. La torrefacción influyó significativamente (p < 0,05) en el valor del peróxido y en la estabilidad oxidativa del aceite extraído, de manera positiva, mientras que la ebullición tiene el efecto opuesto. Los aceites contenían linoleico, oleico, esteárico y palmítico como principales ácidos grasos (96%) y contenían predominantemente α- y γ-tocoferoles (aprox. 400 mg/kg). El estudio sugiere que el aceite de granos tostados podría ser utilizado como un antioxidante natural para mejorar las características de otros aceites comestibles a través de la mezcla.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Abou-Gharbia HA, Shahidi F, Shehata AAY, Youssef MM. 1996. Oxidative stability of extracted sesame oil from raw and processed seeds. J. Food Lipids 3, 59–72. https://doi.org/10.1111/j.1745-4522.1996.tb00054.x

Akinoso R, Aboaba SA, Olajide WO. 2011. Optimization of roasting temperature and time during oil extraction from orange (Citrus sinensis) seeds: A response surface methodology approach. African J. Food Agri. Nutr. Develop. 11, 5301–5317.

Al Ashaal HA, Farghaly AA, Abd El Aziz MM, Ali MA. 2010. Phytochemical investigation and medicinal evaluation of fixed oil of Balanites aegyptiaca fruits. J. Ethnopharmacol. 127, 495–501. https://doi.org/10.1016/j.jep.2009.10.007 PMid:19833185

Alenyorege EA, Hussein YA, Adongo TA. 2015. Extraction yield, efficiency and loss of the traditional hot water floatation (HWF) method of oil extraction from the seeds of Allanblackia Floribunda. Inter. J. Sci Technol. Res. 4, 92–95.

American Oil Chemists' Society (AOCS). 2011. Official methods and recommended practices of the American Oil Chemists' Society, 4th edn. AOCS, Champaign, IL.

Anjum F, Anwar F, Jamil A, Iqbal M. 2006. Microwave roasting effects of the physico-chemical composition and oxidative stability of sunflower seed oil. J. Am. Oil Chem. Soc. 83, 777–784. https://doi.org/10.1007/s11746-006-5014-1

AOAC 1990. Official methods of analysis of the Association of Official Analytical Chemists' 15th Edition. Washington, DC. Association of Official Analytical Chemists.

Arinola SO, Adesina K. 2014. Effect of thermal processing on the nutritional, antinutritional and antioxidant properties of Tetracarpidium conophorum (African walnut). J. Food Proc. 1–4.

Balz M, Schulte E, Thier HP. 1992. Trennung von Tocopherolen und Tocotrienolen durch HPLC. Eur. J. Lipid Sci. Technol. 94, 209–213. https://doi.org/10.1002/lipi.19920940604

Chapagain BP, Yehoshua Y, Wiesman Z. 2009. Desert date (Balanites aegyptiaca) as an arid lands sustainable Bioresource for biodiesel. Biores. Technol. 100, 1221–1226. https://doi.org/10.1016/j.biortech.2008.09.005 PMid:18848776

Cheng W-Y, Akanda JMdH, Nyam K-L. 2016. Kenaf Seed Oil: A Potential New Source of Edible Oil: Review. Trends in Food Sci. Technol. 52, 57–65. https://doi.org/10.1016/j.tifs.2016.03.014

El Amine HM. 1990. Trees and Shrubs of the Sudan. Ithaca Press, England.

Hefnawy TH. 2011. Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris). J. Agric. Sci. 56, 57–61. https://doi.org/10.1016/j.aoas.2011.07.001

Hussain SA, Dollear FG, O'connor RT. 1949. Oil from the kernels of lalob fruit, Balanites aegyptiaca. J. Am. Oil Chem. Soc. 26, 730–732. https://doi.org/10.1007/BF02903182

ISO 5509:2000 Animal and Vegetable Fats and Oils— Preparation of Methyl Esters of Fatty Acids; International Standard ISO 5509:2000; ISO: Geneva, Switzerland, 2000.

ISO 6886, 2006. Animal and vegetable fats and oils. Determination of oxidative stability (accelerated oxidation test).

Kamal-Eldin A. 2006. Effects fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur. J. Lipid Sci. Technol. 58, 1051–1061. https://doi.org/10.1002/ejlt.200600090

Manji AJ, Sarah EE, Modbbo UU. 2013. Studies on the potential of Balanites aegyptiaca seed oil as raw material for the production of liquid cleansing agents. Int. J. Phys. Sci. 8, 1655–1660.

Mariod AA, Ahmed SY, Abdelwahab SI, Cheng SF, Eltom AM, Yagoub SO, Gouk SW. 2012. Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds. Inter. J. Food Sci. Technol. 47, 1737–1743 https://doi.org/10.1111/j.1365-2621.2012.03028.x

Mariod AA, Matthäus B, Eichner K. 2004. Fatty acid, tocopherol, and sterol composition as well as oxidative stability of three unusual Sudanese oils. J. Food Lipids 11, 179–189. https://doi.org/10.1111/j.1745-4522.2004.01131.x

Maydell HJVon. 1990. Trees and Shrubs of the Sahel: Their Characteristics and Uses. Verlag Josef Margraf, Scientific Books, Germany.

Mohamed AM, Wolf W, Spieb WEL. 2002. Physical, morphological and chemical characteristics, oil recovery and fatty acid composition of Balanites aegyptiaca Del. Kernels. Plant Foods Hum. Nutrit. 57, 179–189. https://doi.org/10.1023/A:1015237612018 PMid:12049150

Ndidi US, Ndidi CU, Aimola IA, Bassa OY, Mankilik M, Adamu Z. 2014. Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria. J. Food Proc. ID 472129, Nour AAM, Ahmed AR, Abdel-Gayoum AA. 1985. A Chemical study of Balanites Aegyptiaca L. (Lalob) fruits grown in Sudan. J. Sci. Food Agric. 36, 1254–1258.

Savage GP, Dutta PC, McNeil DL. 1999. Fatty acid and tocopherol contents and oxidative stability of Walnut oils. J. Am. Oil Chem. Soc. 76, 1059–1063.

Schwartz H, Ollilainen V, Piironen V. 2008. Tocopherols, tocotrienols and plant sterol contents of vegetable oils and industrial fats. J. Food Comp. Anal. 21, 152–161. https://doi.org/10.1016/j.jfca.2007.07.012

Vermaak I, Kamatou GPP, Komane-Mofokeng B, Viljoen AM, Backett K. 2011. African seed oils of commercial importance-Cosmetic applications. South Afric. J. Botany 77, 920–933. https://doi.org/10.1016/j.sajb.2011.07.003

Wijesundera C, Ceccato C, Fagan P, Shen Z. 2008. Seeds roasting improves the oxidative stability of Canola (B. napus) and Mustard (B. juncea) seed oils. Eur. J. Lipid Sci. Technol. 110, 360–367. https://doi.org/10.1002/ejlt.200700214