Volume 8, Issue 4, December 2019, Page: 75-81
Nutritional Potential of Co-products of Two Species of Benin Cucurbits
Yete Pélagie, Department of Chemistry, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin; Department of Chemical Engineering-Processes, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
Togbe Alexis, Department of Chemistry, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin
Yovo Franck, Department of Chemistry, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin
Wotto Valentin, Department of Chemistry, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin; Department of Chemical Engineering-Processes, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
Sohounhloue Dominique, Department of Chemical Engineering-Processes, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
Received: Nov. 6, 2019;       Accepted: Nov. 27, 2019;       Published: Dec. 9, 2019
DOI: 10.11648/j.ajpc.20190804.12      View  49      Downloads  17
Abstract
In the perspective of sustainable development, which involves the use of all biomass, two oilseeds have been selected according to their potential interests: Citrullus lanatus and Lagenaria siceraria. The physico-chemical characterization (oil and extraction cake) has been done. Thus, for extracted oils, unsaturated fatty acids are in the majority with the predominance of oleic and linoleic acids (21.31 to 44.36% and 16.20 to 70.35% respectively). The study of unsaponifiable fractions revealed that: Citrullus lanatus oil contains 134 mg/100g sterols (including 78.60% β-sitosterol) and 83.9mg/100g tocopherols (including 73.7% α-tocopherol) and Lagenaria siceraria oil contains 124mg/100 sterols (including 58.14% β-sitosterol) and 76.4mg/100g tocopherols (including 66.9% α-tocopherol). Phospholipids (0.39 and 0.40% respectively for Lagenaria siceraria and Citrullus lanatus) were quantified on the basis of phosphorus content. This study shows the nutritional value of oils through their compositions in essential fatty acids, their richness in phytosterols and tocopherols on the one hand and the ways in which co-products resulting from the extraction of selected seeds on the other hand are valued. Research showing the influence of stabilizing agents on the quality and stability of oils should be carried out to make their use easier. Tests of the use of these oils in the fields of cosmetics, pharmaceuticals, paints and polymer synthesis industries could be carried out.
Keywords
Biomass, Citrullus lanatus, Lagenaria siceraria, Chemical Characterization
To cite this article
Yete Pélagie, Togbe Alexis, Yovo Franck, Wotto Valentin, Sohounhloue Dominique, Nutritional Potential of Co-products of Two Species of Benin Cucurbits, American Journal of Physical Chemistry. Vol. 8, No. 4, 2019, pp. 75-81. doi: 10.11648/j.ajpc.20190804.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Adjanonhoun, E., Souza de, S., Sinsin, B. (2001). Rapport du Bénin. Compte rendu de la première réunion du Réseau "Espèces Ligneuses Médicinales", Station IITA Cotonou, Bénin. pp. 4-10.
[2]
Dacosta, Y. (2003). Les phytonutriments bioactifs. (Ed). Paris; 317p.
[3]
Mvoula Tsieri, M., Silou, T., Tremolieres, A. (2005). Nature et composition des classes de lipides de quatre espèces de curcurbitacées alimentaire du Congo Brazzaville. Rivist Ital Sostanse Grasse; 82: 140-144.
[4]
Zoro Bi, I., Koffi K. K., Dje Y. (2003). Caractérisation botanique et agronomique de trois espèces de cucurbits consommées en sauce en Afrique de l’ouest: Citrullus sp., Cucumeropsis manii, Lagenaria siceraria. Biotechnol. Agron. Soc. Environ. 7, p. 187–199.
[5]
Vodouhe, R. S., Achigan Dako, G. E., Adjakidje, V. (2001). Observation de l diversité génétique des Egusi collectées au Bénin et au Togo. Actes 2 de l’Atelier Scientifique Sud et Centre, Niaouli. Institut National des Recherches Agricoles du Bénin, p. 53–61.
[6]
Adodo, K., Elolo, O., Idès, B., Ayélé, C., Yao, B., Courdjo, L. (2015). Caractérisations chimiques et physico-chimiques des graines de Cucurbitacées du Togo: concombre amer (cucumeropsis edulis Hook. f.) et melon à pistache (Citrullus lanatus Var). J. Soc. Ouest-Afr. Chim, 040: 1-7.
[7]
Akpambang, V. O. E., Amo, I. A., Izuagie, A. A. (2008). Comparative compositional analysis on two varieties of melon (Colocynthis citrullus and Cucumeropsis edulis) and a variety of almond (Prunus amygdalus). Research Journal of Agriculture and Biological Sciences; 4 (6): 639-642.
[8]
Djenontin, S. T. Etudes de graines oléagineuses du Bénin: Caractérisation chimique. Fractionnement et activité biocide; 2006. Thèse de doctorat.
[9]
De Oliveira Sousa, A. G., Fernandes, D. C., Alves, A. M., De Freitas, J. B., et Naves, M. M. V. (2011). Nutritional quality and protein value of exotic almonds and nut from the Brazilian savanna compared to peanut. Food Research International; 44 (7): 2319-2325.
[10]
IUPAC Section 2: Oils and fats. In C. Paquot & A. Hautfenne (Eds.), Standard Methods for the analysis of oilseeds, fats and derivatives (7th revised and enlarged edition). Oxford: International Union of Pure and Applied Chemistry, Blackwell Scientific Publications., 1987.
[11]
Souci, S. W., Fachmann, W., Kraut H. (2000). La composition des aliments. Tableaux des Valeurs nutritionnelles. (6e édition) revue et complétée. Med pharm Scientific Publishers, CRC Press, Boca Raton.
[12]
Wotto, D. V., N’dayishimiye, V., Yété, P., Sessou, P., Agbangnan, P., Sohounhloué, D. (2015). Physico-chemical characterization of oil and defatted meal from anacardium occidentale acclimated to teval in northen benin. World Journal of Pharmacy and Pharmaceutical Sciences. Volume 4, Issue 11, 1912-1920.
[13]
Sidohounde, A., Nonviho, G., Djenontin, S. T., Agbangnan, P., Paris, C., & Sohounhloue, D. C. (2015). Physico-Chemical Characterization of Vegetable Oil and Defatted Meal from Two Varieties of Cyperusesculentus from Benin. Chem J, 4, 1-7.
[14]
Babatunde, O. A. & Bello, G. S. (2016). Comparative assessment of some Physicochemical Properties of Groundnut and Palm Oils Sold Within Kaduna Metropolis, Nigeria. IOSR Journal of Applied Chemistry. 9 (11), 2278-5736.
[15]
Benatti, P., Peluso, G., Nicolai, R., Calvani, M. (2004). Polyunsaturated fatty acids: Biochemical, nutritional and epigenetic properties. Journal of the American College of Nutrition 23, 281-302.
[16]
Kouwanou, C. S., Montcho, P. S., Agbangnan Dossa, C. P., Adjou, E., Wotto, V. D., Sohounhloué, D. C. K. (2018). Physico-Chemical Characterizations and Fuel Potential Assessment of Chrysophyllum albidum Fruits from Benin. American Journal of Physical Chemistry. Vol. 7, No. 3, pp. 50-54. doi: 10.11648/j.ajpc.20180703.12.
[17]
. Evans, J. C., Kodali, D. R., Addis, P. B. (2002). Optimal tocopherol concentrations to inhibit soybean oil oxidation. Journal of the American Oil Chemists Society. 79: 47-51.
[18]
Bocar, K. M., Sidi, O. A., Baïdy, B. L., Emmanuel, B. (2011). Etude physico-chimique des huiles consommées en mauritanie science lib. Volume 4, N °120101 ISSN 2111-4706.
[19]
Akinhanmi, T. F., Atasie, V. N. (2008). Chemical composition and physicochemical properties of cashew nut (Anacardium occidentale) oil and cashew nut shell liquid. Journal of agricultural. Food and Environment Sciences; 2 (1).
[20]
Sidohounde, A., Agbangnan Dossa, C. P., Nonviho, G., Montcho, S. P., Sohounhloue, D. C. K. (2018). Transesterification Reaction and Comparative Study of the Fuel Properties of Biodiesels Produced from Vegetable Oils: A Review. American Institute of Science: Chemistry Journal. Vol. 4, No. 4, pp. 79-90.
[21]
Aremu, M. O., Olonisakin, A., Bako, D. A., Madu, P. C. (2006). Composition studies and physicochemical characteristics of cashew nut (Anacardium occidentale) flour. Pakistan Journal of Nutrition; 5 (4): 328-333.
[22]
Aletor, O., Agdebe, J. O., Adeyeye, S. A., Aletor, V. A. (2007). Chemical and physiochemical characterization of the flour and oils from whole and rejected cashew nuts cultivated in southwest Nigeria. Pakistan Journal of Nutrition; 6 (1): 89-93.
[23]
Djenontin, S. T., Dangou, J., Wotto, D. V., Sohounlhoue, K. C. D., Lozano, P., Pioch, D. (2006). Composition en acides gras, stérols et tocophérols de l’huile végétale non conventionnelle extraite des graines de jatropha curcas (euphorbiaceae) du Benin J. Soc. Ouest-Afr. Chim; 22: 59–67.
[24]
Omosuli, S. V., Ibrahim, T. A., Oloye, D., Agbaje, R., Jude-Ojei, B. (2009). Proximate and mineral composition of roasted and defatted cashew nut (Anacardium occidentale) flour. Pakistan Journal of Nutrition; 8 (10): 1649-1651.
[25]
Mehra, M., Pasricha, V. & Gupta, R. (2015). Estimation of nutritional, phytochemical and antioxidant activity of seeds of musk melon (Cucumis melo) and water melon (Citrullus lanatus) and nutritional analysis of their respective oils. Journal of Pharmacognosy and Phytochemistry, 3 (6): 98-102.
[26]
Mian-Hao, H. & Yansong, A. (2007). Characteristics of some nutritional composition of melon (Cucumis melo hybrid “ChunLi”) seeds. International Journal of Food Science and Technology, 42 (12): 1397–1401.
[27]
Lee, C. F. & Lin, J. Y. (1995). Amino acid sequences of trypsin inhibitors from the melon Cucumis melo Journal of Biochemistry, 118 (1): 18-22.
Browse journals by subject