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Chemical and nutritional evaluation of Pongamia glabra oil and Acacia auriculaeformis oil
Author(s) -
Mandal B.,
Majumdar S. Ghosh,
Maity C. R.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636360
Subject(s) - pongamia , peanut oil , stearic acid , oleic acid , food science , corn oil , gum acacia , chemistry , edible oil , acacia , biology , botany , biochemistry , biodiesel , organic chemistry , raw material , catalysis
Karanja seed (Pongamia glabra) oil contains toxic flavonoids including 1.25% karanjin and 0.85% pongamol. After refining the oil resembles peanut oil in composition and is free from toxic flavonoids, bitterness and unpleasant odors. Akashmoni seed (Acacia auriculaeformis) oil is rich in stearic acid (31%), and nearly two‐thirds of its glyceride is GS 2 U (disaturated monounsaturated), mostly SOS (saturated‐stearic acid and unsaturated‐oleic acid). Nutritional evaluations of these two refined seed oils were carried out in rats by feeding the respective oils and peanut oil as control at 10% level in a 20% protein diet for 12 weeks. The animals fed karanja oil showed poor growth performance, altered lipid metabolism and fatty infiltration in liver. Akashmoni oil in the diet of rats did not reveal growth retardation or any abnormalities in evaluations of lipid parameters of serum and liver or histopathological findings. The results of this study indicate that refined karanja oil is toxic to rats and may not be desirable for edible purposes, while akashmoni oil may be desirable.