Characteristics, composition and oxidative stability of Lannea microcarpa seed and seed oil

Molecules. 2014 Feb 24;19(2):2684-93. doi: 10.3390/molecules19022684.


The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I2/100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O2/kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%), palmitic (34.45%), linoleic (11.20%) and stearic (8.35%) acids were the most dominant fatty acids. Triacylglycerols with equivalent carbon number (ECN) 48 and ECN 46 were dominant (46.96% and 37.31%, respectively). The major triacylglycerol constituents were palmitoyl diolein (POO) (21.23%), followed by dipalmitoyl olein (POP) (16.47%), palmitoyl linoleyl olein (PLO) (12.03%), dipalmitoyl linolein (PLP) (10.85%) and dioleoyl linolein (LOO) (9.30%). The total polyphenol and tocopherol contents were 1.39 mg GAE g-1 DW and 578.56 ppm, respectively. γ-Tocopherol was the major tocopherol (437.23 ppm). These analytical results indicated that the L. microcarpa seed oil could be used as a frying oil and in the cosmetic industry.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anacardiaceae / chemistry*
  • Carbohydrates / chemistry
  • Fatty Acids / chemistry
  • Linoleic Acid / chemistry
  • Oxidation-Reduction*
  • Plant Oils / chemistry*
  • Seeds / chemistry*
  • Triglycerides / chemistry
  • gamma-Tocopherol / chemistry


  • Carbohydrates
  • Fatty Acids
  • Plant Oils
  • Triglycerides
  • gamma-Tocopherol
  • Linoleic Acid