Nutritional evaluation and physico-chemical characterization of vegetable oil extracted from Hibiscus sabdariffa sabdariffa seeds produced in Benin

Abstract

Background and aim: Hibiscus sabdariffa sabdariffa is a non-wood forest product found in sub-Saharan Africa for its use in pharmacopoeia and food. By the determination of the physical and chemical characteristics of the vegetable oil extracted from the seeds of Hibiscus sabdariffa sabdariffa, this study aims to contribute to the establishment of a viable food chain through the food valuation of the seeds of H. sabdariffa sabdariffa produced in Benin. Methods: Several quality indices were evaluated according to specific standards and the fatty acids profile was established. Results: The results of the physicochemical characterization of the vegetable oil extracted from the seeds of H. sabdariffa sabdariffa revealed an insoluble impurities content of 1.185% and unsaponifiable matter content of 0.67%. The quality indices of the vegetable oil extracted from the seeds were respectively: 15.87 mg/g of oil for the acid value; 212.08 mg KOH/g for the saponification value; 5.82 mEq of O2/kg for the peroxide value and 52.57 g/100g for the iodine value. In addition, this oil density is 0.887 kg/l and its refractive index is 1.482. Moreover it was noticed a richness in fatty acids such as palmitic acid (C17:0), stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2) with cover together 98.2% of total fatty acids content with un higher content in unsaturated fatty acids which allow its use both in cosmetics and food industries.