International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 4 (2018)

Extraction of vegetable oil from Cissus populnea Guill and Perr. Seeds and determination of its fatty acids content


Paulin Ouoba, Lassina Ouattara, Philippe Pierre Robichaud, Jérémie A Doiron, Marc E Surette

The objective of this work was to highlight the oleaginous nature of seeds of Cissus populnea, a plant of the tropical flora and to determine the profile of fatty acids. Extraction of the oil was done by the soxhlet method using petroleum ether as a solvent. The fatty acid composition was determined by gas chromatography by derivatization. We noted an oil extraction yield of 20.3 ± 1.64%. This oil contains palmitic acid (C16:0), stearic acid (C18:0), arachidic acid (C20:0), behenic acid (C22:0) and myristic acid (C14:0). The unsaturated fatty acids are: oleic acid (C18:1 n-9), linoleic acid (C18:2 n-6), vaccenic acid (C18:1 n-7) and 11-Eicosenoic acid (C20:1 n-9). The four major compounds encountered in this oil are palmitic acid (40.1 ± 0.2%), oleic acid (27.1 ± 0.2%), stearic acid (16.5 ± 0.14%) and linoleic acid (11.9 ± 0.1%). Unsaturated fatty acids 6 (linoleic acid) and 9 (oleic acid) were found in high proportion. This oil could be used like edible oil following further studies.
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How to cite this article:
Paulin Ouoba, Lassina Ouattara, Philippe Pierre Robichaud, Jérémie A Doiron, Marc E Surette. Extraction of vegetable oil from Cissus populnea Guill and Perr. Seeds and determination of its fatty acids content. International Journal of Food Science and Nutrition, Volume 3, Issue 4, 2018, Pages 80-83
International Journal of Food Science and Nutrition