Open AccessChemical composition, fatty acids and oil stability of Chrozophora brochiana (Vis.) Schweinf. seed germination
Author(s) -
Mohammed A. Ahmed,
Abdalbasit Adam Mariod,
Ismail Hussein,
Bertrand Matthäus
Publication year - 2020
Publication title -
bangladesh journal of botany
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.152
H-Index - 17
eISSN - 2079-9926
pISSN - 0253-5416
DOI - 10.3329/bjb.v49i1.49085
Subject(s) - germination , chemical composition , composition (language) , chemistry , oleic acid , linoleic acid , stearic acid , moisture , food science , fatty acid , carbohydrate , botany , horticulture , biology , biochemistry , organic chemistry , linguistics , philosophy
The chemical composition of seeds of Chrozophora brochiana (Vis.) Schweinf. as well as stability of the oil extracted from the seeds affected by germination have been investigated. C. brochiana seed was found to be a rich source of oil (42.9%) and protein (18.2%). Seed germination increased the moisture, protein, fiber and ash contents and decreased the fat and carbohydrate contents. The fatty acid composition was also influenced by germination where linoleic and oleic acids increased and stearic acid decreased. The concentrations of Na, K, Cu and Ca were higher in germinated seeds. FTIR spectroscopy was utilized to screen changes in the germinated and ungerminated seeds during the successive heating at 70°C for 72 hrs. It was found that the oil extracted from germinated seeds was oxidized faster than ungerminated seeds when subjected to successive heating.