Chemical composition and characteristic profiles of seed oils from three Tunisian Acacia species

Jelassi, A. and Cheraief, M. and Hamza, M.A. and et al, . (2014) Chemical composition and characteristic profiles of seed oils from three Tunisian Acacia species. Journal of Food Composition and Analysis, 33 (1). pp. 49-54.

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In this paper, physicochemical properties, fatty acid and phenolic compositions of Acacia cyclops, Acacia cyanophylla and Acacia mollissima oils were studied. These oils were compared in terms of physicochemical properties and fatty acid composition to soybean oil. The oil content of Acacia seeds is 8.85%,11.13% and 7.16%, respectively. A small difference was observed in the acid and saponification value. However, no differences were observed for refractive index, iodine value and fatty acid composition. This latter was essentially dominated by linoleic acid (56.66–60.52%), oleic acid (19.45–22.74%) and palmitic acid (9.36–12.25%). This study compares also the phenolic composition in Acacia seed oils. Syringic and ferulic acids were the dominant phenolic compounds observed in the studied oils. Minor amounts of phenolic acids as o-coumaric, p-coumaric and protocatechuic are also detected. The results of this preliminary study showed that Acacia samples are promising oilseed crops and the high level of unsaturated fatty acids makes them desirable in terms of nutrition and could be used as a potential oil in the human diet.

Item Type: Article
Uncontrolled Keywords: Acacia species; Seed oils; Food composition; Food analysis; Oil composition; Fatty acids; Phenols; NMR; Underutilized species; Biodiversity and nutrition
Author Affiliation: Université de Monastir 5019, Monastir, Tunisia
Subjects: Postharvest Management
Depositing User: Mr Siva Shankar
Date Deposited: 18 Mar 2014 10:08
Last Modified: 18 Mar 2014 10:08
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