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Chemical composition and oral toxicity assessment of Anisophyllea boehmii kernel oil: Potential source of new edible oil with high tocopherol content

Author:
Nkengurutse, Jacques, Mansouri, Farid, Bekkouch, Oussama, Ben Moumen, Abdessamad, Masharabu, Tatien, Gahungu, Godefroid, Serghini, Hana Caid, Khalid, Ahmed
Source:
Food chemistry 2019 v.278 pp. 795-804
ISSN:
0308-8146
Subject:
Anisophyllea, acute oral toxicity, beta-carotene, cooking fats and oils, fatty acid composition, fruits, lipid content, markets, oleic acid, palmitic acid, phenols, physicochemical properties, seeds, tocopherols, toxicity testing, Burundi
Abstract:
Anisophyllea boehmii is an indigenous and wild species in Burundi. Its fruits are edible and commercialized in local markets. This study investigates chemical quality, composition and toxicity test of A. boehmii kernel oil from two sites in eastern Burundi. Results of the present study reveal A. boehmii kernels to be an oil-rich source, yielding up to 29% of oil. Fatty acid composition analysis classifies these oils as palmitic. In fact, the main fatty acids are palmitic acid (36.47–39.55%) and oleic acid (18.83–22.21%). The analysis of minor compounds shows high tocopherols (485–657 mg kg−1), phenols (82–135 mg kg−1) and β-carotene (144–234 mg kg−1) content. The physicochemical parameters analyzed make A. boehmii kernel a source of good quality oil. Furthermore, acute oral toxicity test reveals no toxicity of A. boehmii kernel oil. Results of the present study are decisive in adoption of A. boehmii kernel oil as an alternative source of edible oil.
Agid:
6255225