Blending African oil bean seed oil with sesame seed oil: physicochemical properties and phytochemical contents

Abstract

The effect of blending on the physicochemical properties and phytochemical contents of African oil bean seed oil and sesame seed oil was investigated. Vegetal oils were extracted from African oil bean seeds (AB) and sesame seeds (SS) through Soxhlet extraction and blended in the following proportions: AB100:SS0, AB0:SS100, AB90:SS10, AB80:SS20, AB70:SS30, AB60:SS40 and AB50:SS50 respectively. The physicochemical properties and phytochemical contents were evaluated and emanated data was statistically analyzed at 95% confidence level. Physicochemical results showed that moisture decreased from 1.87 to 1.76%, specific gravity increased from 0.92 to 0.93 g/cm³, melting point increased from 33.80 to 35.87⁰C, Smoke point decreased from 191.85 to 188.22°C, flash point decreased from 337.94 to 319.40°C, fire point decreased from 376.10 to 373.60°C and cloud point increased from 3.50 to 5.51°C. Control oil sample had lower moisture, refractive index, melting point, flash point, fire point and cloud point than the experimental oils. Phytochemical results are significantly (p<0.05) from each other in all the studied parameters. Flavonoid content ranged from 0.14-8.35 CE mg/g, total phenolic content ranged from 0.00 to 26.73 mg GAE/100 g, tannin content ranged from 0.00 to 0.97 mg/100 g, saponin content ranged from 0.00 to 4.49 mg/100 g and alkaloid content ranged from 0.00 to 8.82 mg/100 g. Control had the lowest values for all phytochemical contents. Conclusively, findings showed that there is need for refining of experimental oil samples and blending African oil bean seed oil with sesame seed oil reduced the moisture content and improved thermal stability.