Chemical Compositions Of Some Vegetable Oil Consumed In Nigeria


The investigation of unconventional oils derived from tigernut has been the primary focus of this work. This is because the development of forest species results in either a small or nonexistent crop. The objective of this study was to evaluate the physico-chemical parameters (acidity, peroxide, iodine, and saponification values), as well as the fatty acid profile, tocols, and sterols of vegetable oils obtained from Cyperus esculentus that were produced in Benin. The findings of the research indicate that Cyperus esculentus has a lipid potential that ranges between 27 and 29%. The quality indexes that were obtained, such as acidity (1%), saponification (178 mg KOH / g oil), peroxide (9 O2/kg-oil meq), and iodine (73-80 mg of iodine g-oil), were all in accordance with recognized norms of appreciation of the quality of alimentary oils. The fatty acid profile was led by oleic acid, which comprised 63% of the total, followed by palmitic acid, which comprised 16% of the total, linoleic acid, which comprised 9-13% of the total, and stearic acid, which comprised 7-10% of the whole. Oleic acid was the most abundant of the fatty acids. The concentrations of arachidic acid (less than one percent), palmitoleic acid (less than two percent), and myristic acid (less than one percent) were all quite low (less than one percent). Because these vegetable oils contained a relatively high proportion of unsaturated fatty acids, they were suitable for use as dietary supplements (more than 70 percent). The field of nutrition devotes a lot of attention to discussing this subject. In addition to total protein (MS 9%), starch (33-40% DM), and total sugar (21-26% DM), the findings of this study indicate that oilcake contains a significant amount of the minerals nitrogen N (1.5%), phosphorus P (0.27%), and potassium K (1%), all of which point to their potential application as animal feed. It was determined that the unsaponifiable components of vegetable oil, such as sterols and tocols, have an edible concentration of 63 and 4000 mg/100 g, respectively, through the application of the LC-MS technique. This allowed for the possibility of their use in cosmetics.

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