Compositional Analyses and Shelf-Life Modeling of Njangsa (Ricinodendron heudelotii) Seed Oil Using the Weibull Hazard Analysis

作者：Abaidoo Ayin Harold K; Boakye Prince G; Jones Kerby C; Wyatt Victor T; Besong Samuel A; Lumor Stephen E^*

来源：Journal of Food Science, 2017, 82(8): 1799-1806.

DOI：10.1111/1750-3841.13767

• alpha-eleostearic acid
• Njangsa (R. heudelotii)
• lipid oxidation
• shelf-life
• Weibull distribution

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 (alpha-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 alpha-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 alpha-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.

• 出版日期2017-8