Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil

TY - JOUR

T1 - Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil

AU - Holse, Mette

AU - Petersen, Mikael Agerlin

AU - Maruatona, Gaamangwe Nehemiah

AU - Hansen, Åse Solvej

N1 - 6th International Conference on Water in Food

PY - 2012/6/15

Y1 - 2012/6/15

N2 - Marama bean (Tylosema esculentum) is an underutilised legume indigenous to the Kalahari Desert region of southern Africa. The bean has high lipid content and hence is a potential source for production of edible oil. The headspace volatile composition of freshly pressed marama bean oil was explored and the oil was further studied during 7 months of storage under different light and temperature conditions. The oxidative stability of the oil was examined by measuring peroxide value, vitamin E content and FT-IR spectra. Additionally, the headspace volatile composition of the oil was investigated during storage by use of dynamic headspace GC-MS. The results showed that marama oil is highly stable and has good natural antioxidant properties; enzymatic lipid oxidation does not take place in marama oil. Light has a greater effect on the lipid oxidation than has temperature, and hence marama oil should preferably be stored in darkness and rather at 25°C than 35°C. Under these conditions, the marama oil has a shelf life of at least 7 months.

AB - Marama bean (Tylosema esculentum) is an underutilised legume indigenous to the Kalahari Desert region of southern Africa. The bean has high lipid content and hence is a potential source for production of edible oil. The headspace volatile composition of freshly pressed marama bean oil was explored and the oil was further studied during 7 months of storage under different light and temperature conditions. The oxidative stability of the oil was examined by measuring peroxide value, vitamin E content and FT-IR spectra. Additionally, the headspace volatile composition of the oil was investigated during storage by use of dynamic headspace GC-MS. The results showed that marama oil is highly stable and has good natural antioxidant properties; enzymatic lipid oxidation does not take place in marama oil. Light has a greater effect on the lipid oxidation than has temperature, and hence marama oil should preferably be stored in darkness and rather at 25°C than 35°C. Under these conditions, the marama oil has a shelf life of at least 7 months.

U2 - 10.1016/j.foodchem.2011.11.052

DO - 10.1016/j.foodchem.2011.11.052

M3 - Journal article

SN - 0308-8146

VL - 132

SP - 1749

EP - 1758

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -