Phenolic compounds of three unconventional sudanese oils

• Autorzy: Mariod A. , Matthaus B. , Eichner K. , Hussein I. H.
• Języki publikacji: EN

Abstrakty

EN

Background. The total amount and content of phenolic and flavonoid compounds using the Folin-Ciocalteu and Aluminum chloride methods of the methanolic extracts of Sclerocarya birrea oil (SCO), Melon bug oil (MBO), and Sorghum bug oil (SBO) were studied. Material and methods. Dry samples of Sclerocarya birrea, Aspongopus vidiuatus and Agonoscelis pubescens were used in this study. The oil was extracted using «-hexane following AOCS method. The phenolic compounds were extracted following a well known method and the total amounts of phenolic and flavonoids were determined using Folin-Ciocalteau and aluminum chloride methods, respectively and were identified by HPLC. Results. The concentration of total phenolic compounds was determined as 3.3, 20.7 and 0.9 mg/100 g oil, in SCO, MBO and SBO, respectively, calculated as gallic acid equivalents. The polar fraction of the three oils was separated using solid phase extraction method. The variation of simple and complex oils phenols studied by high-performance liquid chromatography with diode-array detection (DAD) using sephadex eluted by acetone revealed six phenolic compounds which were identified as vanillic acid, callistephin, sinapic acid, /-cinnamic acid, epicatechin, and luteolin in SCO, and four phenolic compounds were identified as vanillin, sinapic acid, o-coumaric acid, and quercetin, in SBO, while in MBO four phenolic compounds were identified as /-cinnamic, syringic acid, quercetin and pelargonin. Conclusions. The phenolic compounds found in SCO, SBO, and MBO can be divided into phenolic compounds and flavonoids.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 1
• Opis fizyczny: p.63-69,fig.,ref.

Twórcy

autor

Mariod A.

• College of Sciences and Arts-Alkamil, King Abdulaziz University, Alkamil, Saudi Arabia
• College of Agricultural Studies, Food Science and Technology Department, Sudan University of Science and Technology, PO Box 71 Khartoum North, Sudan

autor

Matthaus B.

• Department for Lipid Research, Max Rubner Institute, Federal Research Institute for Nutrition and Food, Piusallee 68/76, D-48147 Munster, Germany

autor

Eichner K.

• Institute of Food Chemistry, Westfalische-Wilhelms-Universitat, Corrensstr.45, 48149 Munster, Germany

autor

Hussein I. H.

• National Oilseed Processing Research Institute, University of Gezira, PO Box 20, Wad Madani, Sudan

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Identyfikatory

DOI

10.17306/J.AFS.2015.1.7