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Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour
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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834184/ https://www.ncbi.nlm.nih.gov/pubmed/35159624 http://dx.doi.org/10.3390/foods11030474 |
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author | Chemane, Sandra S. I. Casal, Susana Cruz, Rebeca Pinho, Teresa Khan, Maida Pinho, Olívia Viegas, Olga |
author_facet | Chemane, Sandra S. I. Casal, Susana Cruz, Rebeca Pinho, Teresa Khan, Maida Pinho, Olívia Viegas, Olga |
author_sort | Chemane, Sandra S. I. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8834184 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88341842022-02-12 Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour Chemane, Sandra S. I. Casal, Susana Cruz, Rebeca Pinho, Teresa Khan, Maida Pinho, Olívia Viegas, Olga Foods Article 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. MDPI 2022-02-06 /pmc/articles/PMC8834184/ /pubmed/35159624 http://dx.doi.org/10.3390/foods11030474 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Chemane, Sandra S. I. Casal, Susana Cruz, Rebeca Pinho, Teresa Khan, Maida Pinho, Olívia Viegas, Olga Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour |
title | Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour |
title_full | Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour |
title_fullStr | Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour |
title_full_unstemmed | Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour |
title_short | Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour |
title_sort | chemical characterization of the oil separated by mechanical pressing from strychnos madagascariensis dried fruit pulp flour |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834184/ https://www.ncbi.nlm.nih.gov/pubmed/35159624 http://dx.doi.org/10.3390/foods11030474 |
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