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Olabisi, A., Adebanjo A.B. (2022) Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds. ACS Food Science & Technology, 2, 84-91.
https://doi.org/10.1021/acsfoodscitech.1c00326

has been cited by the following article:

• TITLE: Fatty Acid Composition of Hazelnut Kernel Oil from Coula edulis Collected in the Republic of Congo

  AUTHORS: Josiane Enzonga Yoca, Jean Paul Latran Ossoko, Yves Okandza, Michel Didace Mvoula Tsieri

  KEYWORDS: Coula edulis, Fatty Acids, Oil, Seeds, Hazelnuts, Republic of Congo, NTFP

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.4, April 29, 2024

  ABSTRACT: Coula edulis is non-timber forest product (NTFP) used in Africa for its hazelnuts, which contain edible seeds with a demonstrated nutritional potential. However, there have been very few scientific studies of this species in the Republic of Congo. Thus, the aim of the current study was therefore to determine the fatty acid composition of the oil extracted from Coula edulis hazelnut seeds collected at random in the Republic of Congo. The oil was extracted using the Soxhlet method and its fatty acid composition was determined by gas chromatography. The extracted oil from Coula edulis hazelnut kernels is rich in monounsaturated fatty acids (95.28%), particularly oleic acid (94.5%), which classifies it as an oleic oil and gives it interesting nutritional and therapeutic properties. On the other hand, saturated fatty acids (4.15%) and polyunsaturated fatty acids (0.35%) are not well represented. Its low poly-unsaturated fatty acid content makes it more stable when stored at room temperature.