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Hassan YR, El-Shiekh RA, El Hefnawy HM, Michael CG. Irvingia gabonensis baill. (African Mango): A comprehensive review of its ethnopharmacological significance, unveiling its long-standing history and therapeutic potential. JOURNAL OF ETHNOPHARMACOLOGY 2024; 326:117942. [PMID: 38395180 DOI: 10.1016/j.jep.2024.117942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 02/09/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. (IG) is a multipurpose tree native to tropical Africa such as Equatorial Guinea, Nigeria, Gabon, and Cameroon with high ethnomedicinal values. AIM OF THE STUDY This review emphasizes the ethnopharmacological significance, phytochemical, and functional properties of African mango, focusing on its potential for human health and industrial applications. MATERIALS AND METHODS Literature published on IG was traced by different databases, including the Egyptian Knowledge Bank database (EKB), ScienceDirect, PubMed, Google Scholars, Research Gate, Web of Science, Elsevier, and Scopus. Numerous keywords were used to achieve an inclusive search in the databases, like 'African Mango', 'Bush Mango', 'Irvingia gabonensis', 'Wild Mango', 'Dika Nut', 'Phytochemistry', 'Traditional uses', 'Functional foods', 'Polyphenols', 'Ogbono', 'Ellagic acid and its derivatives', and 'Pharmacological activities'. RESULTS Different parts of IG have been employed in traditional medicine and recorded a great success. The ripe fruit pulp was consumed fresh or processed into juice and wine documented for anti-diarrheal, anti-diabetic, anti-ulcer, hepatoprotective, antimicrobial, and anti-inflammatory properties. The kernels, which are widely traded and incorporated into traditional dishes, remain an integral part of culinary traditions. Seeds have folkloric uses for weight loss and are popular as blood thinners and anti-diabetics. Where the bark is reported for dysentery, colic, scabies, toothache, and various skin conditions. In Senegal, the stem bark is employed for gonorrhea, hepatic disorders, and gastrointestinal ailments. The leaves possess the potential to enhance renal and hepatic functions, safeguarding these vital organs against the detrimental effects of toxic substances. Pulp is rich in vitamin C, carbohydrates, and proteins. Oil is the major constituent of the seed, which is mainly composed of myristic and lauric acids. The defatted extracts are characterized by flavonoid glycosides and ellagic acid derivatives. Despite their widespread use, IG extracts are still inadequately characterized phytochemically and merit further investigation within the realm of scientific research. Encouragingly, toxicity studies have demonstrated the relative safety of IG extract at the administered doses. CONCLUSION The review extends our knowledge of the health benefits of IG, where these effects could be attributed to the phytochemicals present.
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Affiliation(s)
| | - Riham A El-Shiekh
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.
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Zulfiqar F, Ali Z, Viljoen AM, Chittiboyina AG, Khan IA. Flavonoid glycosides and ellagic acid cognates from defatted African mango ( Irvingia gabonensis) seed kernel. Nat Prod Res 2023; 37:2878-2887. [PMID: 36318869 DOI: 10.1080/14786419.2022.2140151] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/17/2022] [Accepted: 10/15/2022] [Indexed: 11/06/2022]
Abstract
Seventeen compounds of diverse classes including four flavonoid glycosides, five ellagic acid derivatives, and eight other metabolites were isolated from the methanolic extract of the defatted seed kernel of Irvingia gabonensis. Among the isolates, quercetin 3-O-methyl-4'-[α-L-rhamnopyranosyl-(1→3)]-O-α-L-rhamnopyranoside (1) and 3,3'-di-O-methyl-4'-O-α-L-rhamnopyranosylellagic acid 4-sulfate ester (5) were found to be previously undescribed. Structure elucidation was mainly achieved by the interpretation of 1D and 2D NMR and HRESIMS spectral data. Though compound 6 was previously reported, its 13C NMR data is being reported herein for the first time. To the best of our literature search knowledge, this is the first phytochemical report on I. gabonensis seed kernels.
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Affiliation(s)
- Fazila Zulfiqar
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
| | - Zulfiqar Ali
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
| | - Alvaro M Viljoen
- Department of Pharmaceutical Sciences, Tshwane University of Technology, Pretoria, South Africa
- SAMRC Herbal Drugs Research Unit, Tshwane University of Technology, Pretoria, South Africa
| | - Amar G Chittiboyina
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
| | - Ikhlas A Khan
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
- Division of Pharmacognosy, Department of BioMolecular Sciences School of Pharmacy, University of Mississippi, University, MS, USA
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Extraction and Physicochemical Composition of Irvingiagabonensis Almond Oil: A Potential Healthy Source of Lauric-Myristic Oil. SEPARATIONS 2022. [DOI: 10.3390/separations9080207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Irvingia gabonensis is a non-timber forest product, whose fruit contains an edible fat-rich kernel. This fat can be used not only in human food but also as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. This work aimed to provide a physicochemical description of components present in the almonds and butter of I. gabonensis. Oil was extracted by soxhlet and hot-pressing from almonds. Cryo-MEB analyses allowed the observation of oleosomes in which the triglycerides of almonds are located. The triglyceride profile and the fatty acids profile of the butter were determined by gas chromatography, and a statistical analysis was performed. The thermal properties of oil were analyzed by thermogravimetric analysis. The results revealed that oil bodies have sizes ranging from 30 to 60 µm. With a 63.8 ± 0.2% fat content, I. gabonensis is composed of 98.4% triglycerides. The hot-pressing yield is 47.9%. The main triglycerides are essentially made up of lauric (38.5 ± 0.1%) and myristic (51.9 ± 0.2%) acids. Thermogravimetric analysis showed that the butter melted at 43.4 °C and decomposed at 415.2 °C. These results show that I. gabonensis butter may be proposed as a good source of lauric acid for food and nutrition.
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Savouré T, Dornier M, Maraval I, Collignan A. Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters. J Texture Stud 2021; 52:314-333. [PMID: 33438753 DOI: 10.1111/jtxs.12583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 12/09/2020] [Accepted: 01/03/2021] [Indexed: 11/29/2022]
Abstract
Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews. However, in the literature, the definition of "sliminess" is unclear, the textural perception of these slimy preparations has not been described, and the possibility of measuring the textural quality of these sauces instrumentally has not been established. This study therefore aims (a) to identify the sensory attributes adapted to describe the texture of these slimy sauces and (b) to verify that the instrumental measurements adapted to characterize the rheology and texture of these sauces are well correlated to these attributes. Nine okra sauces were prepared by varying their formulation and the preparation process. A quantitative descriptive sensory analysis and a ranking test were carried out with a trained panel of 16 panelists. The texture of the okra-based slimy sauces prepared can be described using 11 attributes referring to their consistency and to their adhesive, elastic, elongation and functional properties. Results showed that sliminess is a complex textural property resulting from the combined perception of stringiness and viscosity of semi-solid matrices. Therefore, it is not possible to correctly predict the sensory perception of sliminess with a single instrumental measurement. However, measuring their consistency index K and their stringiness is necessary and sufficient to characterize the texture of these sauces and to predict the sensory perception of their consistency and elongational properties.
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Affiliation(s)
- Timoty Savouré
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Univ Avignon, Univ La Réunion, Montpellier, France.,CIRAD, UMR Qualisud, Montpellier, France.,AS Food International, Grenoble, France
| | - Manuel Dornier
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Univ Avignon, Univ La Réunion, Montpellier, France
| | - Isabelle Maraval
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Univ Avignon, Univ La Réunion, Montpellier, France.,CIRAD, UMR Qualisud, Montpellier, France
| | - Antoine Collignan
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Univ Avignon, Univ La Réunion, Montpellier, France
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Eyenga E, Tang EN, Achu MBL, Boulanger R, Mbacham WF, Ndindeng SA. Physical, nutritional, and sensory quality of rice-based biscuits fortified with safou ( Dacryodes edulis) fruit powder. Food Sci Nutr 2020; 8:3413-3424. [PMID: 32724605 PMCID: PMC7382197 DOI: 10.1002/fsn3.1622] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/09/2020] [Accepted: 04/10/2020] [Indexed: 11/11/2022] Open
Abstract
The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice-based biscuits. The biscuits were further fortified with safou powder, and the physical, nutritional, and sensory quality and stability during storage of the different types of biscuits were analyzed using standard methods. Fine or nonsandy biscuits had peak particle size of 500 µm, while medium (slightly sandy) and large (sandy) biscuits had peak particle sizes of 1,000 µm and 1,400 µm, respectively. The hardness varied from 5.7 ± 2.3 N for biscuits with large particles to 16.1 ± 4.4 N for biscuits with fine particles. Fortification of biscuits with sour safou increased the protein and amino acid content of the biscuits. Tryptophan was absent in both safou and the biscuits produced. There was an increase in phosphorus, potassium, calcium, magnesium, copper, iron, manganese, and aluminum following fortification with safou. Nonsandy biscuits dissolved faster in the mouth (melt) during consumption than the other biscuits although most of the biscuits were perceived to be low in melting and buttery. Nonsandy biscuits were rated as "very good," while slightly sandy and sandy were rated as "good." Safou rice-based biscuits were perceived as "very good," while simple rice biscuits were perceived as "good." Fortification of rice biscuits with safou increased the protein, essential amino acid, and mineral contents of the biscuits with very appreciable taste. These biscuits can be used to help fight protein, iron, and zinc malnutrition and in mitigating postharvest losses of underutilized broken rice and safou especially sour safou.
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Affiliation(s)
- Eliane‐Flore Eyenga
- Laboratory of Food Science and TechnologyInstitute of Agricultural Research for Development (IRAD)YaoundéCameroon
| | - Erasmus Nchuaji Tang
- Laboratory of Food Science and TechnologyInstitute of Agricultural Research for Development (IRAD)YaoundéCameroon
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Tsobeng A, Akem M, Avana ML, Muchugi A, Degrande A, Tchoundjeu Z, Jamnadass R, Na'a F. Tree-to-tree variation in fruits of three populations of Trichoscypha acuminata (Engl.) in Cameroon. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2019.e00235] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Savouré T, Dornier M, Vachoud L, Collignan A. Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensions. J Texture Stud 2020; 51:426-443. [PMID: 31955423 DOI: 10.1111/jtxs.12505] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/04/2020] [Accepted: 01/11/2020] [Indexed: 01/13/2023]
Abstract
Okra (Abelmoschus esculentus) is one of the ingredients widely used in African gastronomy because of the unique slimy texture it gives to sauces. However, processing and formulation can affect the textural and rheological properties of these sauces, leading to unacceptable quality for the African consumer. The aim of this study was to select the instrumental measurements best enabling (a) characterization of the rheology and texture of slimy sauces prepared from okra and (b) monitoring its evolution during the preservation process. Thirty-seven slimy suspensions (sauces and purées) were measured with 16 rheological and textural parameters. A principal component analysis revealed that flow consistency index K and flow behavior index n were well correlated with visco-elastic, adhesive, and shear thinning properties, and that stringiness was well correlated with elongational, cohesive, and ductile properties. These two sets of measurement methods are sufficient to characterize their rheological and textural properties, and necessary to discriminate them according to their process and formulation.
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Affiliation(s)
- Timoty Savouré
- AS Food International, Grenoble, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Manuel Dornier
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Laurent Vachoud
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Antoine Collignan
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
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Leakey RRB. From ethnobotany to mainstream agriculture: socially modified Cinderella species capturing 'trade-ons' for 'land maxing'. PLANTA 2019; 250:949-970. [PMID: 30904941 DOI: 10.1007/s00425-019-03128-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Accepted: 02/22/2019] [Indexed: 06/09/2023]
Abstract
Over the last 25 years, the process of domesticating culturally-important, highly-nutritious, indigenous food-tree species. Integrating these over-looked 'Cinderella' species into conventional farming systems as new crops is playing a critical role in raising the productivity of staple food crops and improving the livelihoods of poor smallholder farmers. This experience has important policy implications for the sustainability of tropical/sub-tropical agriculture, the rural economy and the global environment. A participatory domestication process has been implemented in local communities using appropriate horticultural technologies to characterize genetic variation in non-timber forest products and produce putative cultivars by the vegetative propagation of elite trees in rural resource centers. When integrated into mainstream agriculture, these new crops diversify farmers' fields and generate income. Together, these outcomes address land degradation and social deprivation-two of the main constraints to staple food production-through beneficial effects on soil fertility, agroecosystem functions, community livelihoods, local trade and employment. Thus, the cultivation of these 'socially modified crops' offers a new strategy for the sustainable intensification of tropical agriculture based on the maximization of total factor productivity with minimal environmental and social trade-offs.
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Affiliation(s)
- Roger R B Leakey
- International Tree Foundation, 1 Kings Meadow, Osney Mead, Oxford, OX2 0DP, England, UK.
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9
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Mateus-Reguengo L, Barbosa-Pereira L, Rembangouet W, Bertolino M, Giordano M, Rojo-Poveda O, Zeppa G. Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review. Crit Rev Food Sci Nutr 2019; 60:2446-2459. [PMID: 31366215 DOI: 10.1080/10408398.2019.1646704] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Irvingia gabonensis, also known as 'bush mango', is a multipurpose fruit tree, native to tropical Africa. It is a priority indigenous fruit tree in western and central Africa since its wood is used for making utensils and fruits are mostly used as food and medicine. The objective of this work is to provide an updated review of the available knowledge about physicochemical characteristics of I. gabonensis fruit in order to evaluate its potential use in the food industry. The fruit mesocarp contains various phytochemicals and ascorbic acid concentration higher than some vitamin C rich fruits, then it is consumed fresh or dried, used to produce juice and wine, or as a flavourant. I. gabonensis fruit kernel is rich in oil (63%-69% crude fat), mainly composed of myristic and lauric acids. Its triacylglycerol composition and, resultantly, melting curve and polymorphism indicate an aptitude for diverse applications, as it is solid at room temperature. Forty-one phenolic compounds were identified in the seeds and derived extracts and supplements, being ellagic acid and its derivates the most present. This review enhances our knowledge about nutritional content and health benefits of I. gabonensis whole fruit, especially its pulp and seed, evidencing the need for safer and more efficient production of value-added products.
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Affiliation(s)
- L Mateus-Reguengo
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - L Barbosa-Pereira
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | | | - M Bertolino
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - M Giordano
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - O Rojo-Poveda
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - G Zeppa
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
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Yamoneka J, Malumba P, Lognay G, Blecker C, Danthine S. Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Yamoneka J, Malumba P, Lognay G, Béra F, Blecker C, Danthine S. Enzymatic Inter-Esterification of Binary Blends ContainingIrvingia gabonensisSeed Fat to Produce Cocoa Butter Substitute. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700423] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juste Yamoneka
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agronomy Faculty; Departement of Chemistry and Agricultural Industries; University of Goma; BP 204 Goma Democratic Republic of Congo
| | - Paul Malumba
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agricultural Faculty; University of Kinshasa; BP 14071 Kinshasa 1 Democratic Republic of Congo
| | - Georges Lognay
- Analytical Chemistry; University of Liege, Gembloux Agro-Bio Tech; Passage des Déportés, 2 B-5030 Gembloux Belgium
| | - François Béra
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Christophe Blecker
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Sabine Danthine
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
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Omoniyi SA, Idowu MA, Adeola AA, Folorunso AA. Chemical composition and industrial benefits of dikanut (irvingia gabonensis) kernel oil. ACTA ACUST UNITED AC 2017. [DOI: 10.1108/nfs-03-2017-0054] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
This paper aims to review the chemical composition and industrial benefits of oil extracted from dikanut kernels.
Design/methodology/approach
Several literatures on chemical composition of dikanut kernels, methods of oil extraction from dikanut kernels and chemical composition of oil extracted from dikanut kernels were critically reviewed.
Findings
The review showed that proximate composition of dikanut kernels ranged from 2.10 to 11.90 per cent, 7.70 to 9.24 per cent, 51.32 to 70.80 per cent, 0.86 to 10.23 per cent, 2.26 to 6.80 per cent and 10.72 to 26.02 per cent for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate contents, respectively. The methods of oil extraction from dikanut kernels include soxhlet extraction method, novel extraction method, enzymatic extraction method and pressing method. The quality attributes of dikanut kernel oil ranged from 1.59 to 4.70 g/100g, 0.50 to 2.67 meq/Kg, 4.30 to 13.40 g/100g, 187.90 to 256.50 mg KOH/g and 3.18 to 12.94 mg KOH/g for free fatty acid, peroxide value, iodine value, saponification value and acid value, respectively. Also, the percentage compositions of oleic, myristic, stearic, linolenic, palmitic, lauric, saturated fatty acids, monosaturated fatty acids and polyunsaturated fatty acids ranging from 0.00 to 6.90, 20.50 to 61.68, 0.80 to 11.40, 0.27 to 6.40, 5.06 to 10.30, 27.63 to 40.70, 97.45 to 98.73, 1.82 to 2.12 and 0.27 to 0.49 respectively. The results showed that dikanut kernels has appreciable amount of protein, carbohydrate and high level of fat content while oil extracted from dikanut kernels have high saponification value, high myristic acid and high lauric acid.
Research limitations/implications
There are scanty information/published works on industrial products made from oil extracted from dikanut kernels.
Practical implications
The review helps in identifying different methods of extraction of oil from dikanut kernels apart from popular soxhlet extraction method (uses of organic solvent). Also, it helps to identify the domestic and industrial benefits of oil extracted from dikanut kernels.
Originality/value
The review showed that oil extracted from dikanut kernels could be useful as food additive, flavour ingredient, coating fresh citrus fruits and in the manufacture of margarine, oil creams, cooking oil, defoaming agent, cosmetics and pharmaceutical products.
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Yamoneka J, Malumba P, Blecker C, Gindo M, Richard G, Fauconnier ML, Lognay G, Danthine S. Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Bamidele OP, Ojedokun OS, Fasogbon BM. Physico-chemical properties of instant ogbono (Irvingia gabonensis) mix powder. Food Sci Nutr 2015; 3:313-8. [PMID: 26288723 PMCID: PMC4534158 DOI: 10.1002/fsn3.220] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Revised: 02/12/2015] [Accepted: 02/15/2015] [Indexed: 12/04/2022] Open
Abstract
The main objective of the research is to develop a recipe of instant dry soup mix for easy preparation of ogbono soup. Instant ogbono mix powder was processed using common locally ingredients. Dika kernel powder, dried ugwu leaf, crayfish, stock fish, and a mixture of locust bean, onion, seasoning and Cameroon powder were formulated at different ratios to find the best acceptable ogbono mix powder. The samples were subjected to proximate, functional, vitamin, mineral, and sensory analyses. The formulated sample D with the highest ratio of crayfish and stock fish had the highest value of protein and carbohydrate (24.13 and 35.61%, respectively). The control sample (100% dika kernel powder) was low in moisture content (6.20%) but high in crude fat, other samples followed in this order (control > A > B > C > D) for crude fat. Ash, crude fiber, and carbohydrate showed a significant difference (P < 0.05) in all the samples. The functional properties of the sample showed a significant difference (P < 0.05) in all the samples with the control having the highest value for the water absorption, swelling capacity, and bulk density which may be due to the high crude fiber and low moisture content recorded for the control sample in the proximate analysis. The mineral content of all the samples were higher than the control with phosphorous having the highest value and iron the least value. Vitamin C was the main dominating vitamin in the sample followed by vitamin B2, vitamin A, and vitamin B3. The sensory evaluation revealed that 100% dika kernel powder gave a good attribute of the soup but with less nutritional composition, while some formulated samples showed a similar attribute with higher nutritional value. Sample A with the highest overall acceptability had the best attribute of ogbono soup. Instant ogbono mix powder has higher nutritional value and easy to cook.
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Affiliation(s)
- Oluwaseun P Bamidele
- Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
| | - Omotayo S Ojedokun
- Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
| | - Beatrice M Fasogbon
- Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
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Aregbesola O, Ogunsina B, Sofolahan A, Chime N. Mathematical modeling of thin layer drying characteristics of dika (Irvingia gabonensis) nuts and kernels. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.nifoj.2015.04.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Ogunsina B, Olatunde G, Adeleye O. Effect of Pre-Treatments on Mechanical Oil Expression from Dika Kernels. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/s0189-7241(15)30090-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kahane R, Hodgkin T, Jaenicke H, Hoogendoorn C, Hermann M, (Dyno) Keatinge JDH, d’Arros Hughes J, Padulosi S, Looney N. Agrobiodiversity for food security, health and income. AGRONOMY FOR SUSTAINABLE DEVELOPMENT 2013. [PMID: 0 DOI: 10.1007/s13593-013-0147-8] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
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Hypolipidemic and antioxidative effects of dika nut (Irvingia gabonensis) seeds and nkui (Trimphetta cordifolia) stem bark mucilages in triton WR-1339 induced hyperlipidemic rats. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0228-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Kothari SC, Shivarudraiah P, Venkataramaiah SB, Gavara S, Soni MG. Subchronic toxicity and mutagenicity/genotoxicity studies of Irvingia gabonensis extract (IGOB131). Food Chem Toxicol 2012; 50:1468-79. [DOI: 10.1016/j.fct.2012.02.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2011] [Revised: 02/03/2012] [Accepted: 02/13/2012] [Indexed: 10/28/2022]
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Leakey RRB, Weber JC, Page T, Cornelius JP, Akinnifesi FK, Roshetko JM, Tchoundjeu Z, Jamnadass R. Tree Domestication in Agroforestry: Progress in the Second Decade (2003–2012). AGROFORESTRY - THE FUTURE OF GLOBAL LAND USE 2012. [DOI: 10.1007/978-94-007-4676-3_11] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Page T, Southwell I, Russell M, Tate H, Tungon J, Sam C, Dickinson G, Robson K, Leakey RRB. Geographic and phenotypic variation in heartwood and essential-oil characters in natural populations of Santalum austrocaledonicum in Vanuatu. Chem Biodivers 2010; 7:1990-2006. [PMID: 20730962 DOI: 10.1002/cbdv.200900382] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Phenotypic variation in heartwood and essential-oil characters of Santalum austrocaledonicum was assessed across eleven populations on seven islands of Vanuatu. Trees differed significantly in their percentage heartwood cross-sectional area and this varied independently of stem diameter. The concentrations of the four major essential-oil constituents (alpha-santalol, beta-santalol, (Z)-beta-curcumen-12-ol, and cis-nuciferol) of alcohol-extracted heartwood exhibited at least tenfold and continuous tree-to-tree variation. Commercially important components alpha- and beta-santalol found in individual trees ranged from 0.8-47% and 0-24.1%, respectively, across all populations, and significant (P<0.05) differences for each were found between individual populations. The Erromango population was unique in that the mean concentrations of its monocyclic ((Z)-beta-curcumen-12-ol and cis-nuciferol) sesquiterpenes exceeded those of its bi- and tricyclic (alpha- and beta-santalol) sesquiterpenes. Heartwood colour varied between trees and spanned 65 colour categories, but no identifiable relationships were found between heartwood colour and alpha- and beta-santalol, although a weak relationship was evident between colour saturation and total oil concentration. These results indicate that the heartwood colour is not a reliable predictive trait for oil quality. The results of this study highlight the knowledge gaps in fundamental understanding of heartwood biology in Santalum genus. The intraspecific variation in heartwood cross-sectional area, oil concentration, and oil quality traits is of considerable importance to the domestication of sandalwood and present opportunities for the development of highly superior S. austrocaledonicum cultivars that conform to the industry's International Standards used for S. album.
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Affiliation(s)
- Tony Page
- Agroforestry and Novel Crops Unit, James Cook University, PO Box 6811 Cairns 4870, Australia.
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Atangana AR, van der Vlis E, Khasa DP, van Houten D, Beaulieu J, Hendrickx H. Tree-to-tree variation in stearic and oleic acid content in seed fat from Allanblackia floribunda from wild stands: Potential for tree breeding. Food Chem 2010; 126:1579-85. [PMID: 25213930 DOI: 10.1016/j.foodchem.2010.12.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2008] [Revised: 11/16/2010] [Accepted: 12/05/2010] [Indexed: 11/26/2022]
Abstract
We determined whether Allanblackia floribunda, a forest tree species that is valued for the fat extracted from its seeds, could be genetically improved for fruit/seed production by sampling 17-40 fruits from each of 70 trees that were distributed among four sites in wild stands. Fat was extracted from the seeds, and stearic and oleic acid content of the fat was estimated. Highly significant (P<0.0001) between- and within-tree variation characterised fruits and seed characters. Between-site phenotypic variation was not significant. Stearic and oleic acid percentages in seed fat ranged from 44.16% to 66.12%, and from 24.95% to 48.42% per tree sample, respectively. Moderate repeatabilities were identified in fruit characters and mean seed mass. Moderate positive relationships were found between stearic and oleic acid percentages. Seed fat profiles were not found to vary with other fruit characters. Twenty "plus trees" were selected for breeding.
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Affiliation(s)
- Alain R Atangana
- Center for Forest Research (CEF), Faculty of Forestry and Geomatics, Pavillon Marchand, Université Laval, Quebec, Canada G1K 7P4.
| | - Erik van der Vlis
- Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, 3133 AT, PO Box 114, 3130 AC Vlaardingen, The Netherlands
| | - Damase P Khasa
- Center for Forest Research (CEF), Faculty of Forestry and Geomatics, Pavillon Marchand, Université Laval, Quebec, Canada G1K 7P4
| | - Dennis van Houten
- Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, 3133 AT, PO Box 114, 3130 AC Vlaardingen, The Netherlands
| | - Jean Beaulieu
- Natural Resources Canada, Canadian Wood Fibre Centre, 1055, rue du P.E.P.S., PO Box 10380, Stn. Sainte-Foy, Quebec, Canada G1V 4C7
| | - Harrie Hendrickx
- Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, 3133 AT, PO Box 114, 3130 AC Vlaardingen, The Netherlands
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Syampungan S, W. Chirwa P, K. Akinnif F, C. Ajayi O. The Potential of Using Agroforestry as a Win-Win Solution to Climate Change Mitigation and Adaptation and Meeting Food Security Challenges in Southern Africa. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/aj.2010.80.88] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Womeni HM, Ndjouenkeu R, Kapseu C, Mbiapo FT, Parmentier M, Fanni J. Aqueous enzymatic oil extraction fromIrvingia gabonensis seed kernels. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700172] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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