Skip to main content
Log in

Characterization of oils and chemical analyses of the seeds of wild plants

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The Chemical compositions of the seeds of some wild plants have been investigated. The seeds ofHematostaphis berteri, Balanites aegytiaca andXimenia americana contain high levels of oils with values in the range, 38.2–54.5% (w/w). The iodine values of the oils were determined and, forXimenia americana, the value was high, i.e., 149.8 mg/100 g. The storage properties of the oil ofHematostaphis berteri were examined over a period of fifty six days by exposure to light at ambient temperature. The peroxide value of the oil over the period increased by 12-fold of its initial value of 27.5 mEq/kg, suggesting light susceptibility to photo-oxidative degradation. The proximate protein contents were low but the concentrations of mineral elements in the seeds examined were generally high, exceeding the values for the corresponding mesocarps by several orders of magnitude.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

Abbreviations

IV:

iodine values

PV:

peroxide values

SV:

saponification values

References

  1. Eromosele IC, Eromosele CO, Kuzhkuzha DM (1991) Evaluation of mineral elements and ascorbic acid contents in fruits of some wild plants. Plant Foods Hum Nutr 41:151–154.

    Google Scholar 

  2. Eromosele IC, Eromosele CO (1993) Studies on the chemical composition and physicochemical properties of seeds of some wild plants. Plant Food Hum Nutr 43: 251–258.

    Google Scholar 

  3. Cocks LV, Van Rede C (1966) Laboratory Handbook for oil and fat Analysts. London/New York: Academic Press, pp. 30–37, 107–130.

    Google Scholar 

  4. Bassir O (1971) Handbook of Practical Biochemistry Ibadan: Ibadan University Press, pp. 32–34.

    Google Scholar 

  5. AOAC (1970) Official Methods of Analysis, 11th ed. Washington, DC: Association of Official Analytical Chemist.

    Google Scholar 

  6. Snell FD, Snell CT, Snell CA (1961) Colorimetric methods of analysis, Vol 3. London: D Van Nostrand, p. 71.

    Google Scholar 

  7. Idigo MC (1989) Potential suitability of some local seed oils for paint alkyd resin synthesis. Nigerian J of Tech Education 6: 67–73.

    Google Scholar 

  8. De Lumen BO, Fiad S (1982) Tocopherols of winged bean (psophocarpus tetragonolobus) oil. J Agric Food Chem 30: 50–53.

    Google Scholar 

  9. A-Wandawi H, Al-shaikhly K and Abdul-Rahman M (1984) Roselle Seeds: A new protein source. J Agric Food Chem 32: 510–512.

    Google Scholar 

  10. Utz WJ, O'Connel PL, Storey R and Bower NW (1982) Nutritional evaluation of jojoba plant: elemental analysis of the seed meal. J Agric Food Chem 30: 392–394.

    Google Scholar 

  11. Al-Wandawi H (1982) Chemical composition of seeds of two Okara cultivars. J Agric Food Chem 31: 1355–1358.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

Eromosele, I.C., Eromosele, C.O., Akintoye, A.O. et al. Characterization of oils and chemical analyses of the seeds of wild plants. Plant Food Hum Nutr 46, 361–365 (1994). https://doi.org/10.1007/BF01088437

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01088437

Keywords

Navigation