Title
Chemical composition and nutritive value study of the seed oil of **Adenanthera pavonina** L. (Fabaceae) growing in Democratic Republic of Congo Chemical composition and nutritive value study of the seed oil of **Adenanthera pavonina** L. (Fabaceae) growing in Democratic Republic of Congo
Author
Faculty/Department
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences. Pharmacy
Publication type
article
Publication
Subject
Pharmacology. Therapy
Source (journal)
International journal of pharmtech research
Volume/pages
5(2013) :1 , p. 205-216
ISSN
0974-4304
Carrier
E
Target language
English (eng)
Affiliation
University of Antwerp
Abstract
The seed oil of Adenanthera pavonina L. (Fabaceaea) collected in Kinshasa, Democratic Republic of Congo was analyzed for its proximate, lipids, mineral fatty acid and amino acid profiles, carbohydrate, mineral elements starch and fiber compositions. The mean values of various nutrients for proximate composition (%) were: moisture 7.36  1.08%, crude proteins 31.04  2.30, crude lipids or fats 11.03  1.41, total fiber dietary 7.84  0.04, carbohydrates 52.04  1.06, starch 41.13 1.04. The calculated energy was 1953.60 kJ/100 g. These results indicated that the studied oil contained higher amounts of proteins, lipids, carbohydrates, ash, and starch compared with most of the commonly consumed legumes or seeds. Mineral elements (mg/100g) included: sodium (842.30), potassium (1284.22, iron (11.71, aluminium (9.65) and magnesium (4.63).The fatty acid profile revealed that linoleic acid was the most abundant fatty acid (52.6%) followed by oleic acid (18.7%), palmitic acid 7.5%) and gadolic acid (7.3%). The seed proteins of this oil contained higher levels of the essential amino acids such as arginine, leucine, lysine, phenylalanine and valine (4.5 to 11.5%) and non-essential amino acid such as glutamic acid, aspartic acid, glycine, proline and serine (4 to 23%). The comparison of these parameters with known oils showed that A. pavonina oil, to some extent, resembles oils that are processed for food and could be serve as a source of good edible oil for human and animal.
Full text (open access)
https://repository.uantwerpen.be/docman/irua/94a916/b30be34b.pdf
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