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Journal of the American Oil Chemists' Society

, Volume 87, Issue 4, pp 377–384 | Cite as

Fatty Acids, Tocopherols, Phenolics and the Antimicrobial Effect of Sclerocarya birrea Kernels with Different Harvesting Dates

  • Abdalbasit Adam MariodEmail author
  • Bertrand Matthäus
  • Yousif M. A. Idris
  • Siddig Ibrahim Abdelwahab
Original Paper

Abstract

Oil extracted from the kernel of Sclerocarya birrea with different harvesting dates was studied in terms of the oil content, fatty acids, tocopherols, phenolic compounds and antimicrobial activity. A quantitative increase in the oil content was observed to reach 63.0% at the end of the last harvesting date. The percentage of total fatty acids had altered and palmitic acid content was found to be 16.8% at the first date of harvesting and dropping for the rest of the dates to reach 14.6% by the end of the harvesting process. In the same manner, stearic acid was found to be 15.2% at the first date and this dropped dramatically to reach 8.8% by the end of the harvesting, while oleic and linoleic acids increased from 58.9 and 4.3% to 67.3 and 5.9%, respectively. Alpha and gamma tocopherols decreased rapidly, whereas the δ-tocopherol and δ-tocotrienol were 4.8 and 4.9 mg/100 g, respectively at the beginning and had disappeared completely by the last harvesting date. Total phenolic and flavonoid content increased continuously through the different harvesting dates. Sclerocarya birrea kernel oil was effective in inhibiting the growth of three out of four bacterial strains tested. This inhibitory effect was less than that of the control.

Keywords

Antibacterial activity Fatty acids Sclerocarya birrea Tocopherols Total flavonoid Total phenolic 

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Copyright information

© AOCS 2009

Authors and Affiliations

  • Abdalbasit Adam Mariod
    • 1
    Email author
  • Bertrand Matthäus
    • 2
  • Yousif M. A. Idris
    • 1
  • Siddig Ibrahim Abdelwahab
    • 3
  1. 1.Department of Food Science and Technology, College of Agricultural StudiesSudan University of Science and TechnologyKhartoum NorthSudan
  2. 2.Department for Lipid ResearchMax Rubner-Institute, Federal Research Institute for Nutrition and FoodMünsterGermany
  3. 3.UPM-MAKNA Cancer Research Laboratory, Institute of BioscienceUniversiti Putra MalaysiaSerdangMalaysia

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