Chemical and Physicochemical Properties of the Lipid Extract of (Ricinodendron heudelotii) Baill. Almonds (Euphorbiaceae) from Côte d'Ivoire

Abstract

The study focused on the valorisation of the fat extracted from the kernels of Ricinodendron heudelotii, (Baill.)  a plant of the Euphorbiaceae family cultivated in Côte d'Ivoire. The extraction was performed using Soxhlet with n-hexane, followed by the determination of fatty acids and physicochemical parameters such as acid, ester, peroxide, saponification, and iodine indices, as well as calorific value and unsaponifiable matter content. The oil obtained has a pale yellow colour and a fat content of 38.70 ± 0.45%. The physicochemical analysis yielded the following results: an iodine index of 109.51 ± 0.86 g iodine/100 g oil, indicating a high level of unsaturated fatty acids, primarily linoleic acid (45.21%); a peroxide index of 23.33 ± 2.35 meq O2/kg oil, revealing a high level of primary oxidation and low oxidative stability; a saponification index of 187.70 ± 11.19 mg KOH/g oil, reflecting a significant content of esterified and free fatty acids; an acid index of 4.20 ± 1.14 mg KOH/g oil, within the acceptable limits for edible oils; an ester index of 183.50 ± 10.05 mg KOH/g oil; a calorific value of 40414.44 ± 427.36 kJ/kg, suggesting its potential as an energy source; and an unsaponifiable matter content of 0.72 ± 0.08%. GC-MS analysis revealed a low content of saturated fatty acids and a significant proportion of unsaturated fatty acids, primarily linoleic acid. These findings suggest that Ricinodendron heudelotii fat may have potential applications in food and as a source of energy. However, its high oxidative instability indicates that precautions must be taken when using it in food products.