Characterization of the seed of Myrianthus holstii Engl. from Burundi: chemical composition of oil and oilcake

  • Jonathan Niyukuri Université du Burundi
  • Jean Bosco Ntirandekura
  • Napoléon Munyaneza
  • Vestine a Ntakarutimana
  • Jean Felix Karikurubu
Keywords: Myrianthus holstii, oils, phytosterols, fatty acids, proteins, Burundi

Abstract

In order to valorize the Myrianthus holstii species and assess its potential contribution to improving food security in Burundi, a
study was conducted on the chemical composition of their seeds. After the extraction of oils with soxhlet, both the oil and oilcake
were subsequently analyzed. Then after the analysis of the physicochemical properties of the lipid fraction, fatty acids and
phytosterols were identified using chromatography gas. In the oilcakes, the content of total sugars, proteins and polyphenols were
also determined. The seed of M. holstii was found to be with higher oil content (48.34%). Among nine fatty acids were identified,
linoleic acid was exceptionally represented at 85.55%. The phytosterol content obtained was estimated at 3629.37 ± 40.06 mg /
kg of oil. The three dominant phytosterols among the nine identified were β-sitosterol, sitostanol, and campesterol (3173.60 ±
36.20, 311.91 ± 5.38, and 63.69 ± 0.11 mg / kg of oil respectively). The oilcake analysis indicated that the seed of M. holstii
contains a great amount of total sugars, proteins and polyphenols. In the light of these results, oil of M holstii seeds could be used
in the food and cosmetic industries. In addition, the oilcakes could be used in animal feeding and they can also be used in the food
as an antioxidant factor and pharmaceutical domain thanks to their polyphenol content.

Published
2021-11-30
How to Cite
Niyukuri, J., Ntirandekura, J. B., Munyaneza, N., Ntakarutimana, V. a, & Karikurubu, J. F. (2021). Characterization of the seed of Myrianthus holstii Engl. from Burundi: chemical composition of oil and oilcake. Journal of University of Burundi, 31(1), 1-7. Retrieved from http://revue.ub.edu.bi/JUB/article/view/174