Processing Effect on the Physicochemical and Volatile Fatty Acid Profile of African Breadfruit (Treculia africana) Seed Oil  

作　　者：Titus U. Nwabueze Amarachi G. Emenonye Titus U. Nwabueze;Amarachi G. Emenonye(Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria)

机构地区：[1]Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

出　　处：《Food and Nutrition Sciences》2016年第7期627-635,共10页食品与营养科学（英文）

摘　　要：African breadfruit seeds were subjected to three processing methods—parboiling, cooking and toasting, and the raw was used as control. The purpose of this research was to extract the oil from the seed and to determine the effect of processing on the oil for physicochemical properties and volatile fatty acid profile. Physicochemical properties showed that the colour of the oil varied from golden yellow to brownish yellow with specific gravity varying between 0.802 g/cm3 and 0.813 g/cm3. Percentage yield of oil was 6.14% for raw extract, 6.62% for parboiled extract, 7.56% for toasted extract, and 5.01% for cooked extract. Acid, peroxide and saponification value for oil extracted from the raw seed varied with the processed samples value. The Volatile Fatty Acid (VFA), also known as Short Chain Fatty Acid (SCFA) found inherent in varying concentration, were formic, acetic, propionic, isobutyric, butyric, isovaleric, valeric, isocarproic, hexanoic and heptanoic acid. Overall results prove that heat results in increases in the VFA concentration of the processed oil.African breadfruit seeds were subjected to three processing methods—parboiling, cooking and toasting, and the raw was used as control. The purpose of this research was to extract the oil from the seed and to determine the effect of processing on the oil for physicochemical properties and volatile fatty acid profile. Physicochemical properties showed that the colour of the oil varied from golden yellow to brownish yellow with specific gravity varying between 0.802 g/cm3 and 0.813 g/cm3. Percentage yield of oil was 6.14% for raw extract, 6.62% for parboiled extract, 7.56% for toasted extract, and 5.01% for cooked extract. Acid, peroxide and saponification value for oil extracted from the raw seed varied with the processed samples value. The Volatile Fatty Acid (VFA), also known as Short Chain Fatty Acid (SCFA) found inherent in varying concentration, were formic, acetic, propionic, isobutyric, butyric, isovaleric, valeric, isocarproic, hexanoic and heptanoic acid. Overall results prove that heat results in increases in the VFA concentration of the processed oil.

关 键 词：Component Formatting Style STYLING African Breadfruit Volatile Fatty Acid (VFA) Short Chain Fatty Acid (SCFA) PHYSICOCHEMICAL 

分 类 号：F42[经济管理—产业经济]