Characteristics, composition and thermal stability of Acacia senegal (L.) Willd. seed oil

Nehdi, Imededdine Arbi; Sbihi, Hassen; Tan, Chin-Ping; Zarrouk, Hédi; Khalil, Mutassim Ibrahim; Al-Resayes, Saud Ibrahim

Characteristics, composition and thermal stability of Acacia senegal (L.) Willd. seed oil

2012

The chemical composition, main physicochemical properties and thermal stability of oil extracted from Acacia senegal seeds were evaluated. The oil, moisture and the ash contents of the seeds were 9.80%, 6.92% and 3.82%, respectively. Physicochemical properties of the oil were iodine value, 106.56g/100g of oil; saponification value, 190.23mg KOH/g of oil; refractive index (25°C), 1.471; unsaponifiable matter, 0.93%; acidity, 6.41% and peroxide value, 5.43meq. O₂/kg of oil. The main fatty acids in the oil were oleic acid (43.62%) followed by linoleic acid (30.66%) and palmitic acid (11.04%). The triacylglycerols (TAGs) with equivalent carbon number ECN 44 (34.90%) were dominant, followed by TAGs ECN 46 (28.19%), TAGs ECN 42 (16.48%) and TAGs ECN 48 (11.23%). The thermal stability analysed in a normal oxidizing atmosphere showed that the oil decomposition began at 268.6°C and ended at 618.5°C, with two stages of decomposition at 401.5°C and 576.3°C. According to these results, A. senegal seed oil has physicochemical properties, fatty acids composition and thermal characteristics that may become interesting for specific applications in several segments of food and non-food industries.

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