Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V
ABSTRACT
This study aimed to assess the
fatty acid profiles and total phenolic contents of blends composed of African
oil bean seed oil and sesame seed oil. African oil bean seeds and sesame seeds
were processed into powders and subjected to soxhlet extraction to obtain
vegetable oils, with subsequent determination of oil yields. Blends of these
oils were formulated at different ratios, and their fatty acid profiles and
total phenolic contents were analyzed using standard methods. Findings
indicated that sesame seed oil exhibited higher overall oil yield but lower
levels ofunsaturation compared to African oil bean seed oil. African oil bean
seed oil demonstrated rapid oxidation tendencies, suggesting limitations for
high-temperature culinary applications when used alone. Fatty acid analysis
revealed distinct compositions between the oils, with African oil bean seed oil
containing unique fatty acids such as lauric acid, eicosedienoic acid, and
tetracosapentaenoic acid absent in sesame seed oil. In contrast, sesame seed
oil contained fatty acids not found in African oil bean seed oil, including
eicosapentaenoic acid, bchenic acid, docosatetraenoic acid, and
docosapentaenoic acid. Blending these oils enhanced the saturation levels of
fatty acids and omega-6 fatty acids while reducing mono- and polyunsaturated
fatty acids, thereby achieving a balance between nutritional value and
processing stability. Moreover, total phenolic content significantly increased
in the blended oils, suggesting improved antioxidant properties and overall
quality. Based on these findings, the blend ratio of 70:30 (African oil bean
seed oil: sesame seed oil) is recommended for food applications due to its
optimal balance ofprocessing stability and nutritional benefits. This study
provides valuable insights for vegetable oil processing industries, research
institutions, and food professionals seeking to diversify and enhance the
stability and nutritional profiles of edible oils.
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MICHAEL, U (2026). Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V. Repository.mouau.edu.ng: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/fatty-acid-profile-and-total-phenolic-content-evaluation-of-oil-blends-from-african-oil-bean-pentaclethra-macrophylla-benth-seed-oil-and-sesame-sesame-indicum-l-seed-oil-chukwuemeka-adaugo-v-7-2
UNIVERSITY, MICHAEL. "Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/fatty-acid-profile-and-total-phenolic-content-evaluation-of-oil-blends-from-african-oil-bean-pentaclethra-macrophylla-benth-seed-oil-and-sesame-sesame-indicum-l-seed-oil-chukwuemeka-adaugo-v-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/fatty-acid-profile-and-total-phenolic-content-evaluation-of-oil-blends-from-african-oil-bean-pentaclethra-macrophylla-benth-seed-oil-and-sesame-sesame-indicum-l-seed-oil-chukwuemeka-adaugo-v-7-2 >.
UNIVERSITY, MICHAEL. "Fatty Acid Profile And Total Phenolic Content Evaluation Of Oil Blends From African Oil Bean (Pentaclethra Macrophylla Benth) Seed Oil And Sesame (Sesame Indicum, L.) Seed Oil :-Chukwuemeka, Adaugo V" Repository.mouau.edu.ng (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/fatty-acid-profile-and-total-phenolic-content-evaluation-of-oil-blends-from-african-oil-bean-pentaclethra-macrophylla-benth-seed-oil-and-sesame-sesame-indicum-l-seed-oil-chukwuemeka-adaugo-v-7-2