期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：12
页码：914-920
DOI：10.19026/ajfst.7.2533
出版社：MAXWELL Science Publication
摘要：In the present study, characteristics of seeds and oil extracted by soxhlet with hexane from Manga groundnut ( Arachis hypogeal ) are evaluated. The percentage composition of the Manga groundnut seeds is: lipid content (47.43±1.6%), protein content (32.64±0.26%) and Total carbohydrates (17.56±1.33%), moisture (7.58±0.86) and ash (5.67±0.98). The major nutrients (mg/100 g of seeds) found in the seeds are: potassium (2070.00±0.97) magnesium (350.00±0.84), calcium (45.00±0.67) and phosphate (672.19±0.97) and sodium (12.5±0.5). The physical properties of the oil extracts showed the state to be fluid at room temperature (25-30°C) and the color to be pale-yellow or golden-yellow, in general. Chemical properties of the oil extracts, Acid value (Av) 4.56 (oleic acid); Peroxide value (Pv) (2.48 meq O2/Kg), Saponification value (Sv) (258.06 mg KOH/g) and an Iodine value (Iv) of 100.93±1.88 mg/100 were been evaluated. The oil contains high levels of oleic acid C18: 1 (53.18%), followed by linoleic acid C18: 2 (29.74%) and palmitic acid C16: 0 (12.43%). There is slight fraction of stearic acid C18: 0 (1.52%) and Behenic acid C 22: 0 (1.21%). The DSC cooling curves reveal that: cooling point = -12.9°C and cooling enthalpy = 49.64 J/g. The results of the present analytical study show that Manga groundnut oil could be useful as edible oils and for industrial applications.
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