| dc.creator |
Msalilwa, Upendo |
|
| dc.creator |
Makule, Edna |
|
| dc.creator |
Munishi, Linus |
|
| dc.creator |
Ndakidemi, Patrick |
|
| dc.date |
2021-01-04T08:15:32Z |
|
| dc.date |
2021-01-04T08:15:32Z |
|
| dc.date |
2020-12-14 |
|
| dc.date.accessioned |
2022-10-25T09:20:33Z |
|
| dc.date.available |
2022-10-25T09:20:33Z |
|
| dc.identifier |
https://doi.org/10.1155/2020/6691298 |
|
| dc.identifier |
https://dspace.nm-aist.ac.tz/handle/20.500.12479/1076 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/95036 |
|
| dc.description |
This research article published by Hindawi, 2020 |
|
| dc.description |
The baobab seed oil has been consumed by humans due to its medicinal and nutrient values for many years. However, the
consumption of baobab seed oil has been perceived by different communities as a health risk caused by cyclopropenoid fatty
acids (CPFAs), which are carcinogenic ingredients present in the oil. This study investigated the physicochemical properties and
fatty acid profile of baobab crude seed oil collected from semiarid areas in Tanzania and determined the effects of heating on the
reduction of CPFAs. The baobab seed crude oil was extracted by Soxhlet using n-hexane, and the fatty acid composition of the
baobab seed crude oil was determined by gas-liquid chromatography (GLC). Since CPFAs are resistant to lower temperatures,
the effect of heating on the CPFA content of baobab crude seed oil was studied at 150°
C, 200°
C, and 250°
C. The A. digitata
crude seed oil was found to contain mainly twelve essential fatty acids and two different CPFAs. The most abundant fatty acids
were palmitic acid, oleic acid, and linoleic acid in all the baobab population hotspots occurring in Tanzania. There was no
significant difference in most physicochemical properties and fatty acid composition across the different semiarid areas in
Tanzania. The major breakdown of CPFAs occurs at 200°
C, and that would be the optimal temperature recommended for the
refining process of the baobab crude oil. The study recommended refining of the baobab oil at higher temperatures ranging
from 200 - 250°
C as the best way of reducing CPFAs. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
Hindawi |
|
| dc.subject |
Research Subject Categories::NATURAL SCIENCES |
|
| dc.title |
Physicochemical Properties, Fatty Acid Composition, and the Effect of Heating on the Reduction of Cyclopropenoid Fatty Acids on Baobab (Adansonia digitata L.) Crude Seed Oil |
|
| dc.type |
Article |
|