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Journal of Analytical Methods in Chemistry
Volume 2017 (2017), Article ID 2840718, 6 pages
Research Article

Chemical Composition, Physicochemical Characteristics, and Nutritional Value of Lannea kerstingii Seeds and Seed Oil

1Life and Earth Sciences Training and Research Unit, University Ouaga I Professor Joseph KI-ZERBO, 03 BP 7021, Ouagadougou, Burkina Faso
2Department of Bioscience, Aarhus University, Vejlsøvej 25, 8600 Silkeborg, Denmark

Correspondence should be addressed to Imaël Henri Nestor Bassolé

Received 17 November 2016; Accepted 15 January 2017; Published 31 January 2017

Academic Editor: Antony C. Calokerinos

Copyright © 2017 Judicaël Thomas Ouilly et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the estimated amino acid requirements of FAO/WHO/UNU except for lysine. Fatty acid composition showed that oleic acid was the major fatty acid, followed by palmitic, linoleic, and stearic acids. Physicochemical properties of the seed oil were melting point, 19.67°C; refractive index (25°C), 1.47; iodine value, 60.72/100 g of oil; peroxide value, 0.99 meq. O2/kg of oil; -anisidine value, 0.08; total oxidation (TOTOX) value, 2.06; oxidative stability index (120°C), 52.53 h; free fatty acids, 0.39%; acid value, 0.64 mg of KOH/g of oil; saponification value, 189.73. Total amount of tocopherols, carotenoids, and sterols was 578.60, 4.60, and 929.50 mg/kg of oil, respectively. γ-Tocopherol (82%), lutein (80%), and β-sitosterol (93%) were the most abundant forms of tocopherols, carotenoids, and sterols, respectively. Seeds of L. kerstingii constitute an alternative source of stable vegetable oil and protein for nutritional and industrial applications.