scholarly journals Biochemical Charateristic, Amino and Fatty Acids Contents of Pistachio Citrullus mucosopermus Fursa Seeds from Abidjan (Côte d’Ivoire)

2021 ◽  
Vol 9 (4) ◽  
pp. 149-154
Author(s):  
Mankambou Jacques Gnanwa ◽  
Lêniféré Chantal Soro ◽  
Constant Jocelyn Yapi ◽  
Hortense Sika Blei ◽  
Lucien Patrice Kouame
Keyword(s):  
Fatty Acids ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

scholarly journals Fatty Acids and Physicochemical Compositions of Dried and Roasted Blighia sapida Arils Oils (Ackee Apple) from Côte d’Ivoire

2018 ◽  
pp. 1-7
Author(s):  
Armelle Moya Felarry Hoba ◽  
Yolande Dogoré Digbeu ◽  
Siaka Binaté ◽  
Edmond Ahipo Dué ◽  
Lucien Patrice Kouamé
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Unsaturated Fatty Acids ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Significant Difference ◽  
Blighia Sapida

In this work, comparative study of physicochemical properties and fatty acids of dried arils (DA) oil and those roasted (RA), of Blighia sapida from Côte d’Ivoire have been done using usual methods. The results showed that the crude fat obtained were 59.08± 0.02 g/100 g for dried arils (DA) and 60.51 ± 0.12 g/100 g for roasted arils (RA) respectively. Physicochemical properties of these oils were equal approximately, except level of saponification (241.19 mg KOH/g (DA) against 216.8 mg KOH/g (RA)); acid value (7 mg KOH/g (DA) and 6.28 mg KOH/g (RA)) and ester acid 234.19 mg KOH/g (DA) against 210.65 mg KOH/g (RA) where variances analysis showed that there was significant difference (p<0.05). On the other hand, refractive index, pH, moisture value, relative density and Free fatty acid were respectively; 1.465 (DA) and 1.475 (RA); 5.625 (DA) and 5.8 (RA); 1.757 (DA) and 1.9 (RA); 0.093 (DA) and 0.103 (RA), 3.52 mg KOH/g (DA) and 3.03 mg KOH/g (RA). The color of both oils was yellow. Fatty acid profile of these arils oils revealed that values of DA and RA were equal approximately (variances analysis showed that there was no significant difference (p<0.05)). These arils oils contained high levels of unsaturated fatty acids, 64.10 % (DA) and 65.17 % (RA), especially linolenic acid 20.02 mg/100 g (DA) and 22.18 mg/100 g (RA); linoleic acid 15.37 mg/100 g (DA) and 16.83 mg/100 g (RA) and Oleic acid 12.76 mg/100 g (DA) and 13.21 mg/100 g(RA). The saturated fatty Acids, accounted for 35.90% (DA) and 34.83% (RA) were constituted by palmitic acid with 18.02 mg/100 g (DA) and 18.11(RA) which were higher values. The values of stearic acid were 7.1 mg/100 g (DA) and 7.9 mg/100 g (RA) and 1.85 mg/100 g (AD) and 1.9 mg/100 g (RA) mg/100 g for myristic acid respectively. These results showed that the arils oils of Blighia sapida fruit from Côte d’Ivoire have highly nutritive fat content because rich in essentials fatty acids. These oils may be suitable for soap making and edible (margarine). The oils extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.

Composition of Fatty Acids, Total Sterols and Total Polyphenol Content of the Oils of Six Oilseeds in Côte d'Ivoire

2020 ◽  
pp. 1-9
Author(s):  
Yao N'guessan Jean Claude ◽  
Adima Amissa Augustin ◽  
Niamke Bobelé Florence ◽  
Adje Anoh Félix
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cyperus Esculentus ◽  
Total Polyphenol ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Ricinodendron Heudelotii

Aims: This study aims to determine the fatty acid, sterol and total polyphenol composition of Ricinodendron heudelotii, Terminalia catappa, Moringa oleifera, Cyperus esculentus, Sesamum indicum and Coula edulis oils. Study Design: Plant material consisting of almonds of Ricinodendron. heudelotii, Terminalia catappa, Moringa oleifera, rhizomes of, Cyperus esculentus, seeds of Sesamum indicum and hazelnuts of Coula edulis were collected in different producing areas of Côte d'Ivoire in 2017. Place and Duration of Study: This study was conducted between November 2017 and June 2018 at the Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Félix Houphouët-Boigny, Côte d'Ivoire. Methodology: The extraction of oil from the oil-bearing organs of different plants was carried out by maceration of the crushed parts of these organs in hexane at a crushed/solvent ratio of 1:10 (grams/volume) for 6 hours at cold temperature. These oils were analyzed by gas chromatography for the determination of fatty acid profile, then by gas chromatography coupled with a mass spectrometer for the determination of sterols and Ultraviolet-visible spectrophotometer for the quantification of polyphenols. Results: The results show a fatty acid composition of the different oils dominated by four fatty acids: oleic (18.89 - 93.93%), linoleic (1.03 - 43.2%), palmitic (2.65 - 35.6%) and stearic (1.09 - 11.66%). We also note average unsaponifiable matter (0.5 - 1.71%) and sterols dominated by sitosterol, stigmasterol and campesterol. Concerning polyphenols, the values obtained range from 52.09 to 863.67 µg gallic acid equivalent/g oil. Conclusion: The presence of sterols, phenolic compounds and unsaturated fatty acids in interesting proportions show that these oils are important sources of edible oils beneficial to human health.

scholarly journals Marketed and Original Shea Butters of Côte d’Ivoire: Physicochemical and Biochemical Characterization and Evaluation of the Potential Utilizations

2014 ◽  
Vol 3 (1) ◽  
pp. 50 ◽  
Author(s):  
Rose-Monde Megnanou ◽  
Lessoy T. Zoue ◽  
Sebastien Niamke
Keyword(s):  
Fatty Acids ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Biochemical Characterization ◽  
Saturated Fatty Acids ◽  
Shea Butter ◽  
Cote D’Ivoire ◽  
Fatty Acids Profile ◽  
Côte D'ivoire ◽  
Pharmaceutical Industries

<p>Many standards constitute shea butter trading conditions, but the exploitation of this greasy product is submitted to other industrial exigencies. The aim of this study was to characterize and evaluate the utilization potentiality of the artisanal shea butter produced in Côte d’Ivoire, on the basis of the industrials exigencies. Hence, both beige and yellow artisanal (original and market) shea butters were collected and analyzed. The refractive indexes (1.46 ± 0.00) did not vary while specific gravity at 40 °C (0.86 ± 0.00 - 0.92 ± 0.00), unsaponifiable matter (1.80 ± 0.01 - 3.76 ± 0.02%) and pH values (5.39 - 6.69) showed significant differences from a sample to another. The viscosity was very high at 40 °C (86.78 ± 0.89 - 130.10 ± 0.26 mPas) and decreased with the temperature increasing (40 to 65 °C). The UV-Vis spectrum showed a very weak absorption from 300 to 400 nm (UV-B and UV-A domains) while the near infra-red (NIR) one, revealed peaks at 450 and 700 nm for yellow shea butters only and peaks at 1200, 1400, 1725 and 2150 nm for all the samples. The fatty acids profile highlighted four main fatty acids (palmitic, stearic, oleic and linoleic acids); saturated fatty acids (56.00 ± 0.20 - 63.00 ± 0.20%) were the most important. All these interesting characteristics should arouse attention for using traditional shea butters in food, cosmetic and pharmaceutical industries.</p>

scholarly journals Protein Fractions, Physicochemical and Functional Properties of Flour and Oil from the Shea Caterpillar Cirina butyrospermi Vuillet Consumed in Northern Côte d’Ivoire

2019 ◽  
pp. 1-11
Author(s):  
Djary Michel Koffi ◽  
Mariame Cissé ◽  
Gisèle Ahou Koua
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Functional Properties ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Unsaturated Fatty Acids ◽  
Protein Fractions ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Physicochemical And Functional Properties

Aims: The present study was aimed at evaluating the physicochemical and functional properties of flours and oil from the Shea Caterpillar Cirina butyrospermi Vuillet, one of the most widely eaten insects in the Northern Côte d’Ivoire as alternative protein source. Methodology: Fresh C. butyrospermi larvae were collected from Vitellaria paradoxa trees in the different regions producing shearbutter in northern Côte d’Ivoire. The larvae were oven dried and ground to obtain crude flour. Flours and Oil extracted from this insect was analysed for physicochemical properties and fatty acid constituents using standard methods. Results: The chemical composition revealed that it contains crude protein about 60.09%, crude fat 22.23%, ash 3.71% and total carbohydrate 6.69%. These results suggest that C. butyrospermi larvae can be used in human diet to prevent undernourishment due to protein. Albumin and glutelin constitute the main part of protein fractions. The defatted flour showed good functional properties such as water and oil absorption capacity (77.96 and 150.00% respectively), dispersibility (70.90%), wettability (5 min) and foam stability (50.05%). As regards oil, it exhibited good physicochemical properties as saponification and stability. Fatty acids profile reveals that the unsaturated fatty acids accounted for 49.33% of the total fatty acids, whereas the saturated fatty acids constituted 49.83% of the fatty acids. Conclusion: C. butyrospermi larvae could be considered as valuable source of protein and oil accounting for more than 80% of nutrients. Its flour exhibits some good functional properties making it suitable for many food product formulations. Compared with oils which have been reported of high quality, C. butyrospermi oil has potentials that could be exploited for nutritional and pharmaceutical purposes.

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