Open AccessCOMPOSITION DES HUILES EXTRAITES DU FRUIT DE Ravenala madagascariensis
Author(s) -
I. Rabarisoa,
Émile M. Gaydou,
JeanPierre Bianchini
Publication year - 1981
Publication title -
canadian journal of plant science/canadian journal of plant science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.338
H-Index - 59
eISSN - 1918-1833
pISSN - 0008-4220
DOI - 10.4141/cjps81-096
Subject(s) - aril , stigmasterol , food science , sterol , unsaponifiable , composition (language) , chemistry , palmitic acid , botany , biology , fatty acid , cholesterol , biochemistry , chromatography , linguistics , philosophy
Oils extracted from various parts (seed and aril) of Ravenala madagascariensis S. (Musaceae) were studied for their fatty acid and sterol contents. Results showed that these oils, partially solidified, may be used as edible food products and that oil contents of seed and aril are respectively 4.1% and 68.7%. These oils contain rather high levels of oleic (39%) and palmitic (34–42%) acids. Sterol fraction analysis of seed oil reveals 7 sterols, mainly beta-sitosterol (65%), whereas sterol fraction of aril oil reveals 12 sterols, mainly stigmasterol (18%) 24-methyl-5 alpha cholest-7 en -3-beta ol (16%), apha-spinasterol (28%) and delta-7 avenasterol (19%). This study showed that Ravenala madagascariensis S. oils have a fatty acid composition which is intermediary between the palm oil and cocoa butter composition. They form a possible new source of vegetable butter.