Nutritional, physicochemical, and antioxidant properties of kernel oil and cake from Lannea microcarpa landraces

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Résumé

Lannea microcarpa is an underutilized oleaginous tree found throughout Burkina Faso.
This study evaluated the nutritional composition, physicochemical properties, and antioxidant properties of kernel oil and cake from six Lannea microcarpa landraces in
Burkina Faso. Proximate composition and physicochemical parameters were determined using standard methods. Mineral composition was determined by atomic absorption.
Fatty acid and amino acid compositions were assessed by GC-MS and HPLC, respectively. Qualitative and nutritional indexes were calculated. Total phenolics and
flavonoids, as well as antioxidant activities, were measured spectrophotometrically. Oleic, palmitic, stearic, and linoleic acids predominated in the oil from the six landraces. The
highest contents of oleic, palmitic, stearic, and linoleic acids were found in the kernel oil from Koumbili I, Zitenga, Zogoré I, and Koumsaga, respectively. The kernel oil from the
Koumbili I landrace had the highest melting point, acid value, and saponification value. The seed oils of the Koumsaga and Zitenga landraces exhibited the highest phenolic and
flavonoid contents, respectively. The Zogoré I landrace seed oil exhibited the highest levels of desirable fatty acids, the hypocholesterolemic/hypercholesterolemic ratio, and
DPPH scavenging capacity. The highest concentrations of Ca, Na, Cu, methionine +cysteine, and phenylalanine + tyrosine were observed in the seed cake of the Koumsaga
landrace. The kernel cake of Koumsaga and Zogoré I had the highest content of Fe and Zn. The Zitenga seed cake had the highest concentrations of histidine, lysine, valine,
arginine, serine, and aspartic acid. Zogoré I's seed cake showed the highest levels of Mg, K, glycine, alanine, glutamic acid, and phenolic compounds. The seed cake of Zogoré II
demonstrated the highest ABTS•+ scavenging and Fe2+ reduction. These findings suggest that L. microcarpa kernel oil and cake possess valuable nutritional and functional
properties, supporting their potential use in food and non-food industries.

Mots-clés

Lannea microcarpa, cake, oil, nutritional composition, physicochemical parameters, antioxidant property