التفاصيل البيبلوغرافية
| العنوان: |
Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour |
| المؤلفون: |
Sandra S. I. Chemane, Susana Casal, Rebeca Cruz, Teresa Pinho, Maida Khan, Olívia Pinho, Olga Viegas |
| المصدر: |
Foods, Vol 11, Iss 3, p 474 (2022) |
| بيانات النشر: |
MDPI AG, 2022. |
| سنة النشر: |
2022 |
| المجموعة: |
LCC:Chemical technology |
| مصطلحات موضوعية: |
native fruits, Strychnos madagascariensis, high-oleic oil, monounsaturated oil, monkey fruit, sterols, Chemical technology, TP1-1185 |
| الوصف: |
In Mozambique, rural communities produce flours from the dried pulp of Strychnos madagascariensis fruits. Owing to its high lipid content, the oil from this flour is frequently separated by pressing to be used as seasoning and medicine. Aiming to characterize this oil, flour samples (n = 24), dried at two different temperatures (55 °C and 65 °C), were collected from four local communities, together with a control sample prepared in the lab (50 °C). The resulting oil was fluid at room temperature, deep orange, and characterized by a high content of oleic acid (62–63%), followed by palmitic (20%) and linoleic (7%). It contained considerable amounts of tocols (25–34 mg/100 g) and carotenoids (8–10 mg/100 g), as well as sterols (431 ± 10 mg/100 g) and triterpenic alcohols (823 ± 4 mg/100 g mg/100 g). The overall composition was highly consistent between origins and temperatures, with only small statistically significant differences (p < 0.05), mostly between the community dried flours and control group. However, its high free fatty acid content (22–25%) reveals intensive enzymatic hydrolysis during the drying/fermentation steps, whose extension can be reduced by optimizing its technological process. Its chemical profile supports some of its folklore uses, revealing that it can be a promising source of edible oil, with health and technological potential that is worth optimizing and exploring. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/11/3/474; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods11030474 |
| URL الوصول: |
https://doaj.org/article/c1286e34be234e2db06254fa7342da8f |
| رقم الانضمام: |
edsdoj.1286e34be234e2db06254fa7342da8f |
| قاعدة البيانات: |
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