- 期刊
- OpenAccess
Thermo-oxidation and Long Time Storage of Nkamba Nut (Ricinodendron africanum var Nkamba) Oil Stored at Room Temperature
並列摘要
The Nkamba nut (Ricinodendron africanum var Nkamba), named Kingoma-ngoma, a member of Euphorbiaceae yield 67% of oil when extracted with soxlhet using hexane as solvent. The crude oil is rich in C18:1 (19.48%); C18:2 (39.44%) and C18:3 (31.63%). The behavior of oil is investigated when heated at 100℃ and/or stored 4 years at room temperature. The oxidation was appreciated by chemical indices or photospectrometrically (K232/270). The Totox value grew up from 5.33 in freshly extracted oils to 87.46 for aged oils. The level of hydroperoxides show a great amount of absorbance (0.857) for the primary byproducts in fresh oil heated. In the aged oils, there was a great level of ended byproducts up to 17.78. The fatty acid profile is modified with an amount of elaidic acid (0.0064 to 12.4%) and the strong decrease of the linolenic acid rate (31.63 to 1.07%). The thermogramm shows a peak of -27.1℃ which is deplace to -15.1℃ by progressive saturation of double bonds. Despite of natural antioxidants content, Nkamba nut oil is hardly oxidized in 4 years and then became unusual to human consumption.