Physicochemical properties and fatty acid profile of Allanblackia seed oil and African pear pulp oils

Abstract

Edible oils were extracted from the pulp of African pear (Dacryodes edulis) and the seed of tallow tree (Allanblackia floribunda), given a yield of 48.93 and 65.31%, respectively. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Total saturated fatty acids of 51.64 and 34.12% were obtained from Allanblackia seed oil and African pear pulp oil, respectively, while 48.36% and 65.88% were recorded values for Total unsaturated fatty acids from Allanblackia seed oil and African pear pulp oil, respectively. African pear pulp oil gave 23.17% linoleic acid as against 1.18% in Allanblackia seed oil. The iodine value of African pear pulp oil (APPO) was 58.05 g/100 g, this figure was significantly higher than that of Allanblackia seed oil (ASO) (40.29 g/100 g), and not significantly different (P > 0.05) from the iodine value of the control (crude palm oil). Percentage free fatty acid (FFA) of 0.556 and 0.146 for APPO and ASO, respectively, were significantly (P<0.05) lower than that of the control CPO with FFA of 3.33%. The peroxide value (PV) of APPO and ASO were respectively 0.90 and 0.49 mEq/kg, which were significantly lower (P < 0.05) than 1.53 mEq/kg shown in the control (CPO). The slip melting point of African pear pulp oil, Allanblackia seed oil and crude palm oil were, respectively, 25.34, 35.40 and 32.57°C. Values for Lovibond colour intensity were 2.5, 6.0 and 11 red for Allanblackia seed oil, African pear pulp oil and crude palm oil, respectively. Allanblackia seed oil, with a melting point of 35.40°C will provide a good solid base for bakery fat production, while Africa pear pulp oil rich in polyunsaturated fatty acids will provide healthy and essential fatty acids.