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| Articles
by
T. Silou |
Total Records (
2 ) for
T. Silou |
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T. Silou
,
B.W. Loumouamou
,
S. Nsikabaka
,
T. Kinkela
,
M. Nzikou
,
P. Chalard
and
G. Figueredo
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Irvingia gabonensis was long considered to comprise two varieties, one sweet and the other bitter. These have since been classified as distinct species, sweet I. gabonensis and the bitter I. wombulu, essentially on morphological and organoleptic criteria. Chemical analysis of the oil extracted from the nut and the processed results of multivariate statistical analysis, i.e., Principal Components Analysis (PCA) and Ascending Hierarchical Clustering (AHC) provides a more objective basis for this varietal delimitation. The first principal plane F1F2 in the PCA constructed with four variables (total oil and C14:0, C12:0 and C16:0 contents) gave a very clear-cut separation of the two species. Even within one species the oils obtained by different extraction processes presented a certain dispersion, reflecting some variability in their fatty acid composition. However, this variability was slight compared with the differences between the two species. AHC performed on the same variables gave two groups that coincided exactly with the two species. However, from a more practical standpoint, the simple criterion we recommend is the ratio (%C14:0)/(%C12:0). This value is about 1 for I. wombulu (0.8-0.9) and appreciably higher than 1 for I. gabonensis (1.4-2.8). The chemical composition of the unsaponifiable fraction allowed this varietal delimitation to be further refined. |
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M. Dzondo-Gadet
,
V. Pandzou-Yembe
,
J.E. Moussounga
,
P. Ockandji
,
E. Matouba
,
A.P. Pambou-Tobi
,
M. Mvoula Tsieri
,
T. Kinkela
,
T. Silou
,
M. Linder
and
S. Desobry
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To diversify the source of edible oils in central Africa,
the nut harvest at Nkamba (D.R. Congo) was investigated to know the nutritive
value and the composition of oil extracted. The Nkamba nut named Kingoma-Ngoma
(Ricinodendron africanum var. Nkamba) contains 65.97±3.00%
of oil, 6.61±0.93% of water, 2.5% of ashes, 21.34±2.75%
of total carbohydrates and 12.6±0.7% of total proteins.
The oil is yellow shiny (L = 91.6; a = -2.3; b = 15.87). It presents characteristics
of well unsaturated oils. The indices were acid value 2.47±0.2
(oleic acidity), iodine value 175.39±2.71 mg/100 g of
oil; saponification value 226.10±2.78 mg KOH/100 g of
oil and peroxide value 1.36±0.49 meq O2/kg.
The profile can be summarized that C18:0 <C16:0 <C18:1(19.48%); <C18:3(31.63%);
<C18:2 (39.44%). The oil fluid at ambient temperature is not very suitable
for frying. According to the ω3 content, oil might have a dietary role
in order to prevent cardiovascular diseases. The thermal Behavior (DSC) of oil
shows a peak at to -27.1°C
resulting melting point from saturated and unsaturated fractions with a ΔH
of 1.094 J g-1. |
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