The nutritional potentials and the fatty acid profile of the seed and seed oil of Caesalpinia bonducella

 
 
 
  • Abstract
  • Keywords
  • References
  • PDF
  • Abstract


    The physicochemical properties of the seed and fatty acid profile of the seed oil of Caesalpinia bonducella were analyzed in this study, using standard methods of the Association of Official Analytical Chemists (AOAC). The proximate composition was found as follows: Moisture (3.24%), crude fat (41.76%), crude protein (28.63%), crude fibre (4.35%), ash content (2.94%) and carbohydrate (19.08%). The total unsaturated fatty acids (57.36%) was more abundant than the total saturated ones (42.68%). The seed oil had a high level of linoleic acid (28.15%), followed by oleic (18.41%), stearic (13.83%) and palmitic (13.56%). Other fatty acids had less than 10% each. There was a high level of unsaturation (57.36%) with oleic and linoleic acids dominating all other fatty acids with a total of 46.56%. The percentage of essential fatty acids (linoleic & linolenic acids) (32.96%) was also high at about ⅓ of the total oil content. The total poly-unsaturated fatty acids (36.99%) was higher than those of mono-unsaturated (20.37%). The high level of poly-unsaturated fatty acids in the oil sample is an advantage as these are essential components of the diet of man. The good total unsaturated/saturated (or P/S) ratio of the oil, (i.e.1.344), makes it to be very nutritionally useful if adopted for domestic purposes.

     

     


  • Keywords


    Caesalpinia Bonducella Seeds; Caesalpinia Bonducella Seed Oil; Physicochemical Properties; Fatty Acid Profile; Total Unsaturated/Total Saturated (P/S) Index.

  • References


      [1] Adeyeye A, Ayodele OD & Akinnuoye GA (2017). Comparative study of the proximate and fatty acid profiles of Cola nitida, Cola acuminata and Garcinia kola. American Journal of Food Science and Nutrition 4(6), 80-84.

      [2] Adeyeye A, Akinnuoye GA & Akinyode OA (2018). Proximate Composition and Fatty Acid Profile of the Seeds of Andrographis paniculata. American Journal of Food Science and Nutrition Research 5(3), 71-75.

      [3] Ajayi I A (2014). Oil Content and Fatty Acid Composition of Dioclea reflexa Seeds. IOSR Journal of Applied Chemistry (IOSR-JAC) 7(7) Ver. I., 68-73.

      [4] Ajayi OB & Adefioye A (2012). Comparative study on chemical composition, phytochemical screening and physic-chemical properties of the seeds of Dioclea reflexa. UltaChemistry 8(2), 251–264.

      [5] Ajewole K & Adeyeye A (1991). Seed oil of white star apple (Chrysophyllum albidum) – physicochemical characteristics and fatty acid composition. Journal of the Science of Food and Agriculture 54, 313-315. https://doi.org/10.1002/jsfa.2740540219.

      [6] Akoja SS & Amoo I A (2011). Proximate composition of some under-exploited leguminous crop seeds. Pakistan Journal of Nutrition, 10(2), 143–146. https://doi.org/10.3923/pjn.2011.143.146.

      [7] Alozie Y, Akpanabiatu MI, Umoh IB, Eyong EU & Alozie GAO (2009). Amino acid composition of Dioscorea dumetorum varieties. Pakistan Journal of Nutrition, 8(2), 103–105. https://doi.org/10.3923/pjn.2009.103.105.

      [8] AOAC (2012). Official Methods of Analysis, Association of Official Analytical Chemist, 19th edition, Washington, D. C.

      [9] Aremu MO, Olaofe O & Akintayo TE (2006). A comparative study on the chemical and amino acid composition of some Nigerian under-utilized legume flours. Pakistan Journal of Nutrition 5(1), 34–38. https://doi.org/10.3923/pjn.2006.34.38.

      [10] Ariffin AA, Bakar J, Tan CP, Rahaman RA, Karim R, & Loi CC (2009). Essential fatty acids of pataya (dragon fruit) seed oil. Food Chemistry 114, 561–564. https://doi.org/10.1016/j.foodchem.2008.09.108.

      [11] Balogun AM & Fetuga BL (1985). Fatty acid composition of seed oils of some members of the leguminosae family. Food Chemistry 17, 175–182. https://doi.org/10.1016/0308-8146(85)90066-4.

      [12] Bourre JM (2004). Roles of unsaturated fatty acids (especially omega-3 fatty acids) in the brain at various ages and during ageing. J Nutr Health Aging 3: 163–174.

      [13] Branch WD, Nakayama T &Chinnan MS (1990). Fatty acid variation among U.S. runner-type peanut cultivars. Journal of the American Oil Chemists’ Society 67: 591–593. https://doi.org/10.1007/BF02540772.

      [14] Brosnan J (2003). Interorgan amino acid transport and its regulation. Journal of Nutrition 133, 2068-2072. https://doi.org/10.1093/jn/133.6.2068S.

      [15] Burkill IH, Birtwistle W, Foxworthy F, Scrivenor J, & Watson J (1966). A Dictionary of the Economic Products of the Malay Peninsula, Ministry of Agriculture and Co-operatives, Kuala Lumpur, Malaysia.

      [16] Cobertt P. (2003). It is time for an oil change. Opportunities for high oleic vegetable oils. Information 14, 480 – 481.

      [17] David J, Anneken SB, Christoph R, Fieg G, Steinberner U & Westfechtel A (2006). Fatty acids. Ullmann’s Encyclopaedia of Industrial Chemistry. https://doi.org/10.1002/14356007.a10_245.pub2.

      [18] Ekwe CC & Ihemeje A (2013). Evaluation of physicochemical properties and preservation of African walnut (Tetracarpidiumconophorum). Academic Research International 4 (6), 501–512.

      [19] Granner DK, Rodwell VW, Mayes PA & Murray RK (1999) In: Harper’s Biochemistry. A Lange Medical Book. 25th Edition. McGraw-Hill.

      [20] James HO, Keefe J, Hussam A, Sastre A, David MS & William SH (2006). Effect of omega-3 fatty acids on resting heart rate, heart rate recovery after exercise, and heart rate variability in men with healed myocardial infections and depressed ejection fractions. American Journal of Cardiology 97, 1127-1130. https://doi.org/10.1016/j.amjcard.2005.11.025.

      [21] Kapoor. L. D., Hand of Ayurvedic Medicinal Plants. Herbal Reference Library. CRC Press. 424pages.

      [22] Li, F., Li, J., Liu B., Zhuo J. & Long, C. (2014). Seeds used for Bodhi beads in China. Journal of Ethnobiology & Ethnomedicine, 10, 15. https://doi.org/10.1186/1746-4269-10-15.

      [23] Minzangi, K., Kaaya, A. N., Kansiime, F., Tabuti, J. R. S., Samvura, B. & Grahl-Nielsen, O. (2011). Fatty acid composition of seed oils from selected wild plants of Kahuzi-Biega National Park and surroundings, Democratic Republic of Congo. African Journal of Food Science 5(4), 219–226.

      [24] Moon K, Khadabadi SS, Deokate UA &Deore SL (2010). Caesalpinia bonducella F - An Overview. Report and Opinion 2(3): 83–90.

      [25] Nair MK, Joy J, Vasudevan P, Hinckley L, Hoagland TA & Venkitanarayanan KS (2005). Antibacterial effect of caprylic acid and monocaprylin on major bacterial mastitis pathogens. Journal of Dairy Science 88 (10), 3488–3495. https://doi.org/10.3168/jds.S0022-0302(05)73033-2.

      [26] Nasri N, Khalil A, Fady B & Triki S (2005). Fatty acids from seeds of Pinuspinea L – Composition and population profiling. Phytochemistry 66, 1729–1735. https://doi.org/10.1016/j.phytochem.2005.05.023.

      [27] Nelson DC & Cox MM (2005). Lehninger Principles of Biochemistry (4th Ed.) W. H. Freeman & Co. New York.

      [28] Nzikou JM, Mvoula-Tsieri M, Pambou-Tobi NPG, Ndangui CB, Kimbonguila A, SilouTh, Linder M, Scher J & Desobry S (2010). Proximate composition and physico-chemical characteristics of seed and seed oil from Terminalia catappa L. and the kinetic of degradation of the oil during heating. Australian Journal of Basic and Applied Science 4, 2039-2047.

      [29] Ogungbenle HN & Omodara OP (2014). Physicochemical and fatty acid composition of nicker bean (Entada gigas) seed oil. Advances in Analytical Chemistry 4(2), 35–39.

      [30] Olaofe O, Famurewa JAV & Ekwagbere AO (2010). Chemical functional properties of kidney bean seed flour. Int. J. Chem. Sci. 3, 51-69.

      [31] Omale J & Ugwu CE (2011). Comparative studies on the protein and mineral composition of some selected Nigerian vegetables. Afri. J. Fd. Sci. 5(1), 22-25.

      [32] Orech FO, Akenga T, Ochora J, Friis H & Aagaard–Hassen J (2005). Potential toxicity of some traditional leafy vegetables consumed in Nyang’oma Division, Western Kenya. African Journal of Food, Agriculture, Nutrition and Development 5(1), Article 9, 14 pages.

      [33] Pereira MA, O’Reilly E, Augustsson K, Fraser GE, Goldbourt U, Heitmann BL, etc. (2004). Dietary fibre and risk of coronary heart disease: A pooled analysis of cohort studies. Archives of International Medicine 164(4), 370-376. https://doi.org/10.1001/archinte.164.4.370.

      [34] Shieunda OR (2013). Evaluation of nutritional properties of yellow Oleander (Thevetia peruviana) seeds in Kenya. Food Science and Quality Management 22: 88–94.

      [35] Singh V & Raghav K (2012). Review on pharmacological properties of Caesalpinia bonduc L. International Journal of Medicine and Aromatic Plants 2(3): 514–530.

      [36] WHO/FAO (1994). Fats and oils in human nutrition. (Report of a Joint Expert Consultation). FAO Food and Nutrition Paper 57, Rome.

      [37] Wordu GO & Akusu MO (2018). Chemical mineral and anti-nutrient composition of plantain (musa paradisiacal) during ripening process. International Journal of Food Science and Nutrition 3(1), 150–153.


 

View

Download

Article ID: 26278
 
DOI: 10.14419/ijac.v8i1.26278




Copyright © 2012-2015 Science Publishing Corporation Inc. All rights reserved.