Solvent Extraction and Quality Evaluation of Two Varieties of Njangsa (Ricinodendron Heudelotii) Seed Oil

Authors

  • Ursula Azocha Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana. Author
  • Agbolegbe Redeemer Kofi Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana Author
  • Brenda Desiree Abrahams Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana Author

DOI:

https://doi.org/10.47363/JFTNS/2024(6)172

Keywords:

Njangsa Seed Oil, Extract, Quality, Fatty Acids Composition, Alpha-Eleostearic Acid

Abstract

Ricinodendron heudelotii (Njangsa) is is a tropical tree, that produces oily seed containing high levels of polyunsaturated fatty acids (PUFAs). In Cameroon, there are two varieties of this tree known and produce an oily seed called ‘‘new Njangsa’’ and ‘‘old Njangsa.’’ While significant research has been carried out on the seed’s oil, there is a dearth in knowledge regarding the distinctions between the oils obtained from the two seed variants. The objective of this study was to utilize the solvent (hexane) extraction method to extract oil from both seed varieties and subsequently examine the physicochemical properties of the extracted oils. The findings reveal oil yields of 46.96% and 53.29% for new Njangsa seeed oil (NNSO) and old Njangsa seed oil (ONSO) respectively, with a yellow colour that remains liquid at room temperature. The analysis of Njangsa seed oils (NSO) encompassed the assessment of peroxide value, free fatty acid, saponification value, iodine value, moisture, refractive index, carotenoid content, color and fatty acid profile. With the exception of the saponification value, the examined quality parameters were significantly lower (p < 0.05) in ONSO compared NNSO. Nevertheless, both oils qualities within the acceptable range for unrefined oils. The primary fatty acids identified in both NNSO and ONSO were α-eleostearic, oleic acid, linoleic acid, palmitic acid and stearic acid, and both oils demonstrated a high level of polyunsaturated fatty acids 69.16% and 76.79%, respectively, predominantly attributed to α-eleostearic (α-ESA), with ONSO exhibiting a higher PUFAs content than NNSO. 

Author Biographies

  • Ursula Azocha, Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana.

    Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana.

  • Agbolegbe Redeemer Kofi, Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana

     Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana

  • Brenda Desiree Abrahams, Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana

     Kwame Nkrumah University of Science and Technology, College of Science, Faculty of Biosciences, Department of Food Science and Technology, Food Analysis Laboratory, Kumasi-Ghana

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Published

2024-03-24

Issue

Vol. 6 No. 2 (2024): Volume 6 Issue 2

Section

Articles