Physicochemical characteristics and fatty acid composition of three purple maize oil seeds consumed in Central-North of Côte d'Ivoire
Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582 Abidjan 22, Côte d’Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2019, 07(02), 079–086.
Article DOI: 10.30574/gscbps.2019.7.2.0077
Publication history:
Received on 18 April 2019; revised on 16 May 2019; accepted on 17 May 2019
Abstract:
In Ivory Coast, there are three different purple maize varieties whose culture is confined to Katiola (Central-North) area. These varieties locally called "Violet de Katiola" are the most widely grown and prized maize in this area because of its important socio-cultural character, its good organoleptic quality, its market value and its therapeutic virtues. The present paper aimed at evaluating physicochemical properties and fatty acid composition of these purple maize oilseeds in order to explore their nutritional and industrial potentialities. Physicochemical properties of the seed oils were: specific gravity, 0.90 to 0.91; refractive index (25 °C), 1.456 to 1.459; iodine value, 102.90 to 124.34 g I2 /100 g ; peroxide value, 4.23 to 4.99 meq.O2/kg ; free fatty acids, 0.74 to 0.86 %; acid value, 2.50 to 2.99 mg of KOH/g and; saponification value, 138.96 to 170.36 mg KOH/g. Results revealed that these oilseeds contained high amount of unsaturated fatty acids mainly consisting of linoleic (42.86 to 45.16 %) and oleic acids (33.27 to 34.98 %) which were desirable from the nutritional and health viewpoints. Palmitic acid was the major saturated fatty acid with contents ranged from 15.51 to 17.06 %. The oilseeds showed high PUFA/SFA ratios suggesting their ability to reduce cholesterol levels and coronary heart diseases in body. All these interesting characteristics confirm their usefulness for different nutritional and industrial applications.
Keywords:
Purple maize varieties; Oil seeds; Physicochemical properties; Fatty acids; Côte d’Ivoire
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Copyright © 2019 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
