Chadare et al. This can be due to the rather low number of authors who investigated the macronutrient composition of the leaves. Table 3 Proximate Composition of Baobab Leaves. Ten percent of the dry matter of leaves consists of mucilage Diop et al. Woolfe et al. The amino acid profile has been previously reviewed Yazzie et al. Because Nordeide et al. Nordeide et al. Baobab leaf contains Source: A: Yazzie et al. This observation was also confirmed by Sena et al. Fatty Acid Content of Baobab Leaves. Source: A.
Glew et al. Sena et al. It was left for 24hours and then the clear supernatant was decanted into a tight reagent bottle. The standardisation was done with 0. The dried seeds were then blended using an electric blender. The moringa seed oil was soxhlet-extracted with hexane, allowing it to stay for about twenty four hours. The moringa seed oil was then concentrated by distillation to remove the hexane.
The first method tried was the Soxhlet apparatus used for the moringa then cold extraction method. Baobab leaves were dried in air at ambient temperature and blended to almost powder. The resulting powder was weighed then packed in the soxhlet using filter paper. The oil was obtained by distillation as done for the moringa oil. The second method used was the cold method which involves soaking the blended leaves The oil The beaker was withdrawn at 5minutes interval and held in a horizontal position.
The content of each flask was refluxed for 45minutes or until clear with occasional shaken, then cooled to room temperature, after which it was titrated with hydrochloric acid 0. A blank was subjected to the same condition. The boiling tube was rinsed twice with distilled water 25mL and content added into the conical flask. The resulting solution was titrated with 0. Variation in oil yield, according to Abdulkarim et al. Adansonia digitata leaf oil on the other hand gave a very low yield 6. This shows that Adansonia seed contains more oil than its leaf. The acid value obtained for the Moringa seed oil 9.
Similarly, the acid value of Adansonia leaf oil With acid values of 9. Although the acid values do not fall within the range recommended for cooking oil which is 0. It is a measure of concentration of peroxides and hydroperoxides formed in the initial stage of lipid oxidation. Peroxide value is also used in the measure of the extent to which rancidity reactions have occurred during storage. A high peroxide value for any oil shows that the oil has less resistance to lipolytic hydrolysis and oxidation while a low peroxide value shows otherwise.
The peroxide value of Moringa seed oil 1. The saponification value still falls within the range of that of Dennettia tripatala fruit oil Pepper fruit - This indicates that the oil could also be used in soap making since its saponification value falls within the range of these oils.
Unlike the seed oil of Adansonia, no work has been done earlier on its leaves hence; there will be no comparison of the values obtained in this work and values reported for Adansonia digitata leaf oil in literature as was done for Moringa. The saponification number of Adansonia digitata leaf oil Both oils could be good for soap making because they have high saponification values although Adansonia digitata leaf oil will give a much better soap because of its higher saponification value.
Higher saponification justifies the usage of fat or oil for soap production Nwinuka and Nwiloh, Adansonia digitata leaf is of very low oil yield and its extraction is uneconomic. Both oils could be good for soap making because they have high saponification values, although Adansonia digitata leaf oil will give a much better soap because of its higher saponification value. The higher peroxide value of Adansonia leaf oil makes it more rancid and susceptible to oxidation on storage compared to Moringa leaf oil and suggesting that oil obtained from the seeds of Moringa will be preferable for cooking than Adansonia leaf oil due to its low rancidity.
As it is for all oils, the oils are better kept in dark bottles and places and stored in continuously cooled environment to discourage oxidative rancidity. Some physicochemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods. Food Chemisdfrgthmjk8otry — Abdulkarim S. Adesegun S. Antioxidant activities of methanolic extract of Sapium elliticum. Anwar F. Moringa oleifera: A food plant with multiple medicinal uses. Audu T. Extraction and characterization of Chrysophyllum albidum and Luffa cylindrica Seed Oils. The contribution of wild plants to human nutrition in the Ferlo Northern Senegal.
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