"Thermal Stability, α-Tocopherol and β-Carotene Content of Ackee (Blighia sapida) Aril Oil": 10.55434/CBI.2023.10104

Zoie Aimey; Coniel  Roye; Andrea Goldson-Barnaby

doi:10.55434/CBI.2023.10104

Authors

Zoie Aimey The University of the West Indies, Jamaica
Coniel Roye University of Technology, Jamaica
Andrea Goldson-Barnaby The University of the West Indies, Jamaica https://orcid.org/0000-0001-8195-5383

DOI:

https://doi.org/10.55434/CBI.2023.10104

Keywords:

Ackee oil, Smoke point, carotenoids, beta carotene, alpha tocopherol

Abstract

The ackee, Blighiasapida, a tropical fruit, is processed as canned ackee in brine. A significant quantity of waste is generated during processing which can be transformed intoan edible oil. The thermal stability of ackee aril oil,its smoke point, acid value, free fatty acid content, free radical scavenging activity, α-tocopherol, β-carotene,and total carotenoid content were determined. Ackee aril oilexhibited high free radical scavenging activity (98.5 ± 0.7%) and containscarotenoids (44.3 ± 0.6 ppm), β-carotene(4.79 ± 0.12ppm) and α-tocopherol (1.70 mg/kg). After heating there was a significant increase in β-carotene and a significant decline in α-tocopherol (p<0.05). 1,3-Dioleylpalmitinwas identified as the main triacylglycerol in the oil.The oil had a smoke point of 232°C. Ackee aril oil appears to be thermally stable and can be utilized commercially in food applications.

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Author Biographies

Zoie Aimey, The University of the West Indies, Jamaica

Graduate student in the MSc Food and Agro Processing Technology Programme offered at The Department of Chemistry at The University of the West Indies, Jamaica.