Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp Flour
In Mozambique, rural communities produce flours from the dried pulp of <i>Strychnos madagascariensis</i> 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 sampl...
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| Format: | Article |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/474 |
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| author | Sandra S. I. Chemane Susana Casal Rebeca Cruz Teresa Pinho Maida Khan Olívia Pinho Olga Viegas |
| author_facet | Sandra S. I. Chemane Susana Casal Rebeca Cruz Teresa Pinho Maida Khan Olívia Pinho Olga Viegas |
| author_sort | Sandra S. I. Chemane |
| collection | DOAJ |
| description | In Mozambique, rural communities produce flours from the dried pulp of <i>Strychnos madagascariensis</i> 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 (<i>n</i> = 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-09T23:52:56Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:52:56Z |
| publishDate | 2022-02-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-c1286e34be234e2db06254fa7342da8f2023-11-23T16:31:31ZengMDPI AGFoods2304-81582022-02-0111347410.3390/foods11030474Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp FlourSandra S. I. Chemane0Susana Casal1Rebeca Cruz2Teresa Pinho3Maida Khan4Olívia Pinho5Olga Viegas6Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4150-180 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, PortugalDepartamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo 257, MozambiqueFaculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4150-180 Porto, PortugalFaculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4150-180 Porto, PortugalIn Mozambique, rural communities produce flours from the dried pulp of <i>Strychnos madagascariensis</i> 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 (<i>n</i> = 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/11/3/474native fruits<i>Strychnos madagascariensis</i>high-oleic oilmonounsaturated oilmonkey fruitsterols |
| spellingShingle | Sandra S. I. Chemane Susana Casal Rebeca Cruz Teresa Pinho Maida Khan Olívia Pinho Olga Viegas Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp Flour Foods native fruits <i>Strychnos madagascariensis</i> high-oleic oil monounsaturated oil monkey fruit sterols |
| title | Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp Flour |
| title_full | Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp Flour |
| title_fullStr | Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp Flour |
| title_full_unstemmed | Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp Flour |
| title_short | Chemical Characterization of the Oil Separated by Mechanical Pressing from <i>Strychnos madagascariensis</i> Dried Fruit Pulp Flour |
| title_sort | chemical characterization of the oil separated by mechanical pressing from i strychnos madagascariensis i dried fruit pulp flour |
| topic | native fruits <i>Strychnos madagascariensis</i> high-oleic oil monounsaturated oil monkey fruit sterols |
| url | https://www.mdpi.com/2304-8158/11/3/474 |
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