Some physico-chemical properties of Cameroon new sources of vegetable oils

Abstract

Fatty acids (FA) and triglycerides of oilseeds qualitatively and quantitatively represent the lipid fraction which can be used to ensure the nutritional needs of animals and human beings. In order to diversify lipid resources and improve new sources of vegetable oils in Cameroon, detection of FA and triglycerides of non-conventional oilseeds have been undertaken. The physicochemical characteristics of Cameroonian non-conventional oils were determined by standard methods. FA were determined by GLC on capillary column, while triglycerides were determined by reverse-phase HPLC. The new sources of vegetable oils are classified in decreasing order of polyunsaturated FA (PUFA) by wt. as follows: Ricinodendronheudeulotii 79.4%, white Cucumeropsismanii Naudin 62.4%, sesame 39.2%, Canariumschweinfurthii Engl. 28.8%, Dacryodesedulis 26.2%, avocado 15.5%, shea butter 6.9% and coconut 1.2%. The higher the wt. of PUFA the higher the nutritional value of the oilseed. The classification in decreasing order of unsaponifiable matter content is shea 5.1%, avocado 2.8%, D.edulis 2.3%, R.heudeulotii 1.6%, C.schweinfurthii 1.3%, sesame 1.2%, white C.manii 1.1% and coconut 0.09%.