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Compositional Analyses and Shelf‐Life Modeling of Njangsa ( Ricinodendron heudelotii ) Seed Oil Using the Weibull Hazard Analysis
Author(s) -
AbaidooAyin Harold K.,
Boakye Prince G.,
Jones Kerby C.,
Wyatt Victor T.,
Besong Samuel A.,
Lumor Stephen E.
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13767
Subject(s) - linoleic acid , polyunsaturated fatty acid , chemistry , food science , fatty acid , conjugated linoleic acid , shelf life , eicosapentaenoic acid , biochemistry
This study investigated the compositional characteristics and shelf‐life of Njangsa seed oil (NSO). Oil from Njangsa had a high polyunsaturated fatty acid (PUFA) content of which alpha eleostearic acid (α‐ESA), an unusual conjugated linoleic acid was the most prevalent (about 52%). Linoleic acid was also present in appreciable amounts (approximately 34%). Our investigations also indicated that the acid‐catalyzed transesterification of NSO resulted in lower yields of α‐ESA methyl esters, due to isomerization, a phenomenon which was not observed under basic conditions. The triacylglycerol (TAG) profile analysis showed the presence of at least 1 α‐ESA fatty acid chain in more than 95% of the oil's TAGs. Shelf‐life was determined by the Weibull Hazard Sensory Method, where the end of shelf‐life was defined as the time at which 50% of panelists found the flavor of NSO to be unacceptable. This was determined as 21 wk. Our findings therefore support the potential commercial viability of NSO as an important source of physiologically beneficial PUFAs.