Characterization Of Telfairia Pedata (Smith Ex Sims) Hook., Seed Kernel Oil For Nutritional Value And Antioxidant Activity
Abstract
Some plant sources such as the seed kernel of Telfairia pedata contain edible vegetable oil but
due to their limited prevalence around the world, little research has been done about them
Telfairia pedata (Sm. Ex Sims) Hook seed kernel oil was characterized for its nutritional value
as edible vegetable oil. Due to the limited research and availability of this species around the
world, it is faced with the danger of extinction. As such, this research not only provides the
nutritional information of T.pedata seed kernel oil but also has the potential of contributing to its
preservation. Standard laboratory procedures were used for analyzing the oil’s physicochemical
parameters while its fatty acid and vitamin E composition were analyzed using gas
chromatography mass spectrometer (GC-MS). The oil’s antioxidant activity was determined
using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The physico-chemical
properties of the T. pedata seed kernel oil were determined and the results obtained were as
follows: calorific value (MJ.Kg-1) (44.66±0.32; 44.51±0.13; P = 0.5009), density (g/cm3)
(0.8439±0.0002; 0.8440±0.0002; P = 0.2524), moisture content (%) (0.0592±0.0140;
0.0517±0.0174; P = 0.5922), refractive index (1.455±0.001; 1.454±0.001; P = 0.2879), specific
gravity (0.8752±0.0003; 0.8755±0.0002; P = 0.3039), viscosity (mPa.s) (55.6616±0.0465;
55.6675±0.1586; P = 0.9563), acid value (mg KOH/g) (0.6352±0.0330; 0.6235±0.0326; P =
0.6847), iodine value (g I2/100g) (23.0058±2.2473; 24.2081±0.9563; P = 0.4565), peroxide value
(meq O2/Kg) (0.9641±0.2021; 1.2173±0.3124; P = 0.3235) and saponification value (mg
KOH/g) (157.3007±2.4640; 157.2805±5.5738; P = 0.9958) for the n-hexane and mechanical
pressing extracts, respectively. Monounsaturated, polyunsaturated and saturated fatty acids
composition of the oil was found to be 0.13 %, 48.54 % and 51.33 %, respectively in the nhexane
and 0.13 %, 45.9 % and 53.97 %, respectively in the mechanical pressing extracts. The
individual fatty acids found in T. pedata seed kernel oil included; myristic acid (14:0),
palmitoleic acid (16:1), palmitic acid (16:0), margaric acid (17:0), linoleic acid (18:2), stearic
acid (18:0), 10,13-octadecadienoic acid (18:2), 18-methylnonadecanoic acid (20:0) and behenic
acid (22:0). Micronutrients such as vitamin E and squalene were found to be present in T. pedata
seed kernel oil. The n-hexane and the mechanical pressing extracts of the oil were found to have
half maximal inhibitory concentration (IC50) values of 18.05 mg/mL and 17.36 mg/mL,
respectively, which were significantly lower compared to that of ascorbic acid (IC50 2.406
g/mL), used as the standard. In conclusion, this study found out that T. pedata seed kernel oil
has good nutritional value and recommends the oil to be commercialized as an edible vegetable
oil.
Publisher
University Of Nairobi
Subject
Nutritional ValueRights
Attribution-NonCommercial-NoDerivs 3.0 United StatesUsage Rights
http://creativecommons.org/licenses/by-nc-nd/3.0/us/Collections
The following license files are associated with this item: